Broccoli, Chickpea & Avocado Pita Sandwiches

Simple, fresh lunch of broccoli chickpea pita sandwiches - get the recipe at cookieandkate.com

This post is brought to you by the USA Pulses and Pulse Canada.

broccoli and chickpeas

What day is it? What time is it? I’m in a tornado of last-minute cookbook details. Imagine a vortex of words, vegetables and papers with notes on them, swirling around a very frizzy-haired me in the middle. Then add Cookie running in circles around my feet, catching the crumbs and stray kale leaves. That’s about right.

With all the recipe testing, I’ve hardly been eating proper meals. Don’t worry, I’m not going hungry. I’m just eating bites here and there, all day long. I don’t remember the last time I ate a real sandwich, or a pita sandwich for that matter, so this recipe was a refreshing change of pace.

Basically, it’s a fresh, lemony broccoli and chickpea salad (lots of texture!) with Greek flavors, folded into a warm pita bread, with mashed avocado to keep it interesting. It’s fresh, delicious, and hearty.

I think the broccoli chickpea salad would be equally tasty on avocado toast, or if you want to take this idea and change it even further, you could use hummus instead of avocado. Then you would have double the chickpeas! Chickpeas offer a myriad of health benefits (they’re rich in protein, fiber, folate and more ), and offer a lot of substance in this otherwise fresh and light meal.

You all know I’m a fan of beans, chickpeas, lentils and dry peas (called pulses, collectively), and I’m glad to be singing their praises during the United Nation’s International Year of Pulses. To learn more about the benefits of pulses, and to join me in taking the Pulse Pledge—a commitment to eating one serving of pulses every week (easy!)—visit PulsePledge.com .

  • Print

    Author: Cookie and Kate

    Recipe type: Sandwich

    Cuisine: Mediterranean

    Prep time:

    Cook time:

    Total time:

    Serves: 4 sandwiches

    Ingredients

    Broccoli chickpea salad

    Lemon dressing

    Everything else

    Instructions

    Notes

    Recipe adapted from my Greek broccoli salad .
    Make it dairy free/vegan: Use sliced olives instead of feta. If you don’t like olives, maybe try sliced pepperoncini peppers, or skip that line altogether.
    Make it gluten free: I’m not sure gluten-free pita bread exists, but you could enjoy the salad as is, or serve it on toasted gluten-free bread, or wrap it all up in a gluten-free tortilla.
    *Note on sun-dried tomatoes: I used Trader Joe’s California variety, which are good right from the bag. If you’re using oil-packed sun-dried tomatoes, rinse them first, or if you are using tough, dry sun-dried tomatoes, you’ll need to rehydrate them in warm water until they are nice and pliable.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    This post was created in partnership with USA Pulses and Pulse Canada. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

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    Source: Cookie and Kate

  • Greek Bruschetta Recipe

    This simple Greek bruschetta recipe is ready in 15 minutes! Recipe from Minimalist Baker's new cookbook, Everyday Cooking. cookieandkate.com

    I hope you had a fun-filled weekend. I’m imagining that you started off with a long brunch, followed by a bicycle ride, then happy hour, and dinner, and maybe more cocktails. That’s how your Saturday went, right? No laundry, or homework?

    Everyday Cooking by Dana Shultz

    I worked all weekend, like I did last weekend, and the weekend before. My cookbook manuscript is due at the end of the month, and I’m so pleased with how it’s shaping up. Not to mention, I can’t wait to get my life back!

    It has been heartening to receive cookbooks from friends in the mail. Those cookbooks give me hope that there is life on the other side. Dana of Minimalist Baker sent me a copy of her new cookbook, Everyday Cooking , which will be officially released tomorrow! The book offers 101 vegan (and mostly gluten-free) recipes, and every page shines with Dana’s vibrant photography and creative recipes.

    Dana and her husband, John, used to live in Kansas City, and I miss our brunches and dinners at their place. They came to town last summer, so we met for a long lunch and I asked a million questions about their book. They originally planned to self-publish the book, which is a massive undertaking—in addition to writing and photographing the book, they hired a designer and editor, and made plans for printing, distribution and marketing.

    After pre-orders started rolling in and readers from around the world clamored for copies, they ultimately decide to accept a publishing deal that will help get the book to readers everywhere. It’s so neat to hold a copy of their cookbook in my hands and know that it is entirely their creation! Bravo, friends!

    Dana’s Greek bruschetta recipe called my name, and I just had to share it with you all. It features garlic-rubbed toasts topped with juicy cherry tomatoes, fresh basil, balsamic vinegar and olive oil. Greek flavors make an appearance in Kalamata olives (which are optional, for the olive haters out there) and some dried oregano. It’s a delicious, simple appetizer that would be perfect with wine! I hope you’ll make these for your next happy hour at home.

  • Print

    Author: Cookie and Kate

    Recipe type: Appetizer

    Cuisine: Greek

    Prep time:

    Cook time:

    Total time:

    Serves: 6 servings

    Ingredients

    Bread

    Tomato topping

    Instructions

    Notes

    Recipe minimally adapted, with permission, from Everyday Cooking by Dana Shultz.
    Make it gluten free: I think you could serve the tomato topping with sturdy gluten-free crackers.
    Change it up: Skip the olives and the oregano for more traditional tomato bruschetta flavor.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • Rainbow Vegetable Wraps with Peanut Sauce Recipe

    Rainbow Vegetable Wraps with Peanut Sauce - these portable sandwiches are perfect for lunch or an afternoon snack - full of veggies, juicy mango, fresh mint and a delicious peanut sauce!

    These Rainbow Vegetable Wraps with Peanut Sauce are the perfect healthy, portable snack.
    This post is sponsored by Peapod

    Rainbow Vegetable Wraps with Peanut Sauce - these portable sandwiches are perfect for lunch or an afternoon snack - full of veggies, juicy mango, fresh mint and a delicious peanut sauce!

    I made these Rainbow Vegetable Wraps with Peanut Sauce for one of our Daniel Plan meetings and they were a HUGE hit! I think the combination of all the colorful vegetables and the delicious peanut sauce is what made these wraps so popular. Peapod asked me to develop ahealthy, portable snack for them, so that is exactly what these wraps are – they are packed with lots offresh crunchy vegetables, sweet juicy mango and fresh mint.

    These wraps are great for a healthy, portable, on-the-go snack or lunch, and they are equally wonderful for a big party. The key is to include a rainbow of fresh, colorful vegetables and cut them into skinny long pieces so you can roll them up easily. The peanut sauce is built right into the sandwich. You can also include some extra for dipping on the side if you wish.

    I used whole grain tortillas but if you want an even lower carb option, leave out the tortilla and just use the collard green leaves to wrap all the veggies in. It will be more delicate though, so just roll gently.

    If you’ve never used collard green leaves for wrapping, here’s what you need to do:

    Blanch the collard green leaves in boiling water for 15 seconds

    Immediately place blanched collard green leaves in ice water

    Cut out the stems

    Then, get all yourfilling ingredients prepped. For the prettiest rolls, cut everything into thin strips.

    Make the Peanut Sauce

    Then wrap the sandwich. Lay out a tortilla and spread some of the Peanut Sauce on top. Place a blanched, trimmed collard green leaf on top. Then, layer a rainbow of vegetables on top, and roll everything up.

    These sandwiches are best made fresh and eaten within a few hours of assembling them. You can make the peanut sauce and prep all the ingredients ahead of time. Then, wrap and go as needed. Any extra fillings are great tossed into a salad for lunch or dinner.

    All of the ingredients for these Rainbow Vegetable Wraps with Peanut Sauce can be ordered online from Peapod.com , the online grocery delivery service.

    If you like this recipe, you might like these packable From The Pod recipes too:

    Print

    Prep time

    Cook time

    Total time

    Serves: 6-12

    Ingredients

    Peanut Sauce

    Vegetable Wraps

    Directions

    Make Peanut Sauce

    Prepare collard green leaves

    Assemble vegetable wraps

    Notes

    You can prepare the sauce and fillings ahead of time, and make the wraps as desired throughout the week.

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    Source: Jeanette’s Healthy Living

    Mediterranean Salad In A Jar Recipe

    Mediterranean Salad In A Jar - pack this for lunch or dinner for a healthy and delicious on-the-go meal!

    This Mediterranean Salad In A Jar is a healthy and delicious portable meal, packed with your favorite Greek Salad ingredients – just shake and serve.

    Mediterranean Salad In A Jar - pack this for lunch or dinner for a healthy and delicious on-the-go meal!

    Ever since our Salad In A Jar Party , I’ve been thinking about how convenient they are for lunch or dinner. It’s easy to make a batch once you have all the chopped vegetables. You can use any vegetables you have on hand, or you can create themes for different variations of salads.

    Here, I’ve made a Mediterranean Salad In A Jar – it’s like a Greek Salad, with the addition of quinoa. Greek Salad is one of my favorite salads. I used to take out Greek Salads for lunch when I worked, but it is so easy to make at home. The most important thing is to use fresh, crunchy vegetables – no limp, old veggies please.

    The Antioxidant Salad Dressing is perfect for this salad – it’s got lemon juice and oregano in it, which go along with the Mediterranean theme, plus it has good-for-you ground flaxseeds and healthy oils in it.

    I made this Mediterranean Salad In A Jar for this month’s Recipe Redux theme Limpin’ Along for Lunch theme. Our challenge was this: “Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.

    I think this salad in a jar and others are the perfect solution when you’re in a lunch rut – you can add chickpeas, black beans, nuts, use different greens (spinach, kale, arugula), and include proteins such as salmon or chicken if you like.

    Print

    Serves: 1

    Ingredients

    Directions

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    Quinoa Vegetable Salad Bowl

    Mediterranea Quinoa Salad

    Edamame Kale Zucchini Greek Salad

    Source: Jeanette’s Healthy Living

    Antioxidant Salad Dressing Recipe

    Antioxidant Salad Dressing - this is a healthy, versatile salad dressing made with ground flax seeds and raw apple cider vinegar

    This Antioxidant Salad Dressing is a versatile dressing that goes with just about any salad.

    Antioxidant Salad Dressing - this is a healthy, versatile salad dressing made with ground flax seeds and raw apple cider vinegar

    For our last Daniel Plan session, we had a Salad In A Jar Party . Read this post to learn all about How To Host a Salad In A Jar Party and How To Build A Salad In A Jar. I made this Antioxidant Salad Dressing for that evening’s event. The original recipe comes from The Daniel Plan book; however, to be honest, the recipe was so acidic andunbearably sour that I modified it to be more in line with the standard salad dressing recipe of 3:1 oil:acid. The end result was a creamy dressing that was much more palatable, although obviously higher in fat.

    I did use Daniel Plan approved oils – extra virgin olive oil and grape seed oil, and you only need a little bit to dress your Salad In A Jar. For our party of 20 people, I doubled this recipe and we used almost all of it up.

    Print

    Serves: 1½ cups

    Ingredients

    Directions

    Notes

    Adapted from The Daniel Plan by Rick Warren.

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    Source: Jeanette’s Healthy Living

    24 Meatless Recipes That Carnivores Will Love

    Find 24 vegetarian recipes, all carnivore approved! Meat lovers love these meatless options. cookieandkate.com

    By carnivores, I mean the diehard meat lovers, of course. The ones who don’t believe dinner is complete without it. My brother is one, and I love him, so I’m not passing judgment here. One of the best compliments I hear on the blog is that your beloved “carnivore” enjoyed one of my recipes so much, he (or she!) didn’t even miss the meat.

    Roasted cauliflower, seasoned lentils and creamy chipotle sauce combine to create an unexpectedly delicious taco! - cookieandkate.com

    I’ve rounded up the hearty recipes that get the most accolades from meat lovers below. You’ll notice a few common threads—they are presented in a familiar form ( tacos , enchiladas , lasagna) and include hearty ingredients like beans, lots of veggies, quinoa and nuts. None of them are trying to be a meat dish, mind you, and you won’t find any meat substitutes with funny ingredients here.

    One of the most common myths about meatless meals is that they won’t fill you up. When you’re cooking hearty vegetarian recipes made with fiber- and nutrient-rich whole foods, I dare you not to feel full! Protein comes in many forms, such as whole grains, nuts and seeds, eggs , dairy, tofu and even kale , and most Americans are consuming more than enough protein in their diets. I’ve been a vegetarian for over seven years now, and I am stronger than ever (no protein supplements here)! Let’s get on to the recipes.

    Gluten free and easily vegan (see notes)

    “And I made those tacos tonight, it was fantastic although I have to admit that I cheated and bought the chipotle sauce from the store;) My husband who is a meat lover really loved them as well!” – Cecilia

    Vegetarian

    “Great recipe; thank you for sharing with Scott and all the rest of us! My husband and I are just starting to explore a diet with fewer animal products, and this was a great way to kick off a week of meatless meals!… I’m sold on the flavor and the friendlier nutrient profile! I’m so glad we landed on your site, and can’t wait to try some of your other recipes! Thanks, again!” – Melissa

    Gluten free and vegan

    “I just found this recipe via pinterest! I made the soup yesterday and I absolutely love it!! Never thought of quinoa in soup but this makes so much sense! I am always looking for ways to add protein without adding meat so this is great and my whole family loves it! (I’m a college student by the way, not a mom, in case you couldn’t tell. lol) This soup is great for all ages!!” – Maya

    Gluten free and vegan (see notes)

    “Thank you so much for these delicious and easy to make recipes! My husband and two young children really enjoyed the fried rice and mango tofu lettuce wraps. I have bookmarked your site for more help in the future! Your site has really helped me as I navigate a full time career and eating vegetarian and gluten free.” – Erin

    Gluten free and vegan

    “Cooked this for my family tonight. Trying to get them to eat less meat and it went down a treat. Especially loved the marinated kale! Going to try the sweet potato and green rice bowl next :)” – Bethany

    Vegan option

    “I made these carrots for Thanksgiving, and they were my favorite dish of the day. The sweetness of the carrots with the creamy sauce and nutty flavor of the farro made for a great combination. And overall it was an easy dish to make. I found the farro, crème fraiche and colorful carrots at Whole Foods.” – Rachel

    Gluten free and easily vegan

    “I’m so glad I found your site. Another excellent recipe! I made this tonight for my husband (a big meat fan) and he loved it, too. The feta really made it for me. Will make again and again!” – Erin

    Gluten free and vegan

    “I made this for dinner a couple of nights ago and it was amazing! My husband is a big meat eater and he always feels unsatisfied with vegetarian dishes. But he loved this and it kept him full for a couple hours. We had this with whole wheat rolls, and it was such a nice combination. We are really picky and most new recipes don’t make it onto our menu rotation, but this will be made over and over again.” – Anastasia

    Vegetarian

    “I made these tonight for dinner for my family of five. I am vegetarian, my three daughters (ages 7 to 13) and husband are certainly not. My girls devoured this meal and my husband told me he would eat less meat if vegetarian tasted this good. Thank you!” – Amy

    Gluten free, vegan option

    “Delicious! I added mushrooms (using up what I had) and broccoli (for color) and it was awesome. I was even bold enough to serve it to my husband’s parents who do not usually do meatless meals! There was only one spoonful left at the end, so I think it was a hit. Thanks!” – Natasha

    Gluten free and vegan

    “Just made this for this evenings dinner. Just awesomly delicious. Even my husband (die hard meat eater) was pleasantly surprised and loved it. He is glad there is left overs for tomorrows lunch. This is a winner.” – Margaret

    Gluten free, vegan option

    “…My husband’s not usually crazy about most meatless meals I make, but he LOVED this. I will definitely be making it again. Thank you so much, Kate!” – Katie

    Gluten free and vegan

    “This was soooo delicious! I served it to company last weekend and they scraped the pot clean, even though one of them usually prefers meat at every meal. My two modifications: I added one extra can of diced tomatoes with green chilies, and served with sour cream. My boyfriend keeps asking “Are you sure there aren’t leftovers?”” – Julie

    Easily vegan

    “Just made this for my family. My 16 y.o. vegetarian daughter pointed out the recipe. It is absolutely delicious!!! Really satisfying, without all the guilt of a heavy meal. We loved it and will be adding it to our regular favorites. Super easy too!! This is a must make!!” – Sheila

    Gluten free and vegan

    “Another amazing recipe, perfect combination of sweet and spicy. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.” – Ailla

    Gluten free and vegan

    “This recipe is awesome…I made it for my whole family (8 people!) at Christmas and earned some major veggie-friendly brownie points with my mostly meat-eating kin. And then devoured an entire bag of celery eating up the leftover sauce…” – Helen

    Gluten-free option, vegan option

    “This was just delicious! Thank you! Even my boyfriend, who tends to have meat with all of his meals, enjoyed them as an entree.” – Hillary

    Gluten free, vegan if you skip the eggs

    “I almost never comment on blogs, but after making this recipe for the second time in two weeks I knew I had to. This stir fry is amazing – my husband (a dedicated meat eater) said that he wanted to have it every week! Success! Thank you for your delicious recipes and gorgeous photos!” – Kate

    Gluten free and vegan if you skip the feta

    “Made these tonight and LOVED them! The hubby and I are generally meat eaters, but we’re trying to do meatless Monday this new year, and these will be a new addition to our rotation, meatless Mondays or not! Thanks for the great recipe!” – Dizydes

    Gluten free and vegan

    “I have made this soup several times and not only do I love it, my husband asks for it regularly. Most men are meat and potatoes, especially mine, so that says a lot! We love Tia food and the hotter, the better. To increase the spice we add jalapeño and red pepper flakes to this recipe but we stick true it. I have made it for friends and they were “wowed.” This recipe is a MUST try!! Love it!! Thank you for sharing!!!!” – Deanna

    Easily gluten free and easily vegan

    “Made these tonight. They were really good. My hubby even liked them. Great meatless Monday dinner. Thank you.” – Tracy

    Gluten free and vegan

    “We had this recipe today and it was delicious. My husband the meat eater loved it. We will have chili for lunch and dinner the whole week.” – Suheyl

    Gluten free and vegan

    “Wow, had these for dinner tonight and so delicious. My partner said “these taste better than the meat variety”.” – Candice

    Gluten free (just choose gluten-free toppings and buns) and vegan

    “…I devoured one in a burger bun with cheese, red onion, tomato, gherkins and guacamole. I too love spice so I add a few birds eye chillies to my ‘mole. My carnivore husband also was amazed at the flavour from them and was asking for more! This recipe will be one I’ll use for a long time to come. Thank you so so much for sharing!” – Cat

    More resources you might appreciate: 13 make-ahead breakfast recipes , 16 recipes that pack well for lunch and 14 simple weeknight dinners . You can shop my essential kitchen equipment here . Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

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    Source: Cookie and Kate

    Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts

    Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad

    This Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts is deliciously light yet perfect as a main course salad.

    Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts - this salad is deliciously light and hearty enough for a main course salad

    Although I do love to cook, there are definitely days when I want a break from cooking. Typically, I cook throughout the week and then we either go out or take out on the weekend. However, knowing how to cook and loving to eat good food has its downside sometimes. This past weekend, I was feeling lazy and we ordered takeout from a local Italian restaurant. My sonhas quite the palate for a 13-year old. He loves to eat and he loves good food, which makes him a very picky eater when it comes to takeout. So, when he tasted the pasta carbonara that he ordered and got a stomach ache after just a few bites (it was way too heavy on cream and butter), I resorted to reheating some leftover pasta with meat sauce. I could have saved myself a lot of money and aggravation if I had done that to begin with. Lesson learned.

    The day after that fiasco, I was craving a Chopped Salmon Arugula Walnut Salad with Wasabi Dressing from a local restaurant. Feeling annoyed that I had spent more than I should have on a dinner that got thrown out the night before, I decided to make my own version of this salmon salad at home.

    The dressing has no oil in it so it is extra light – just five ingredients, including fresh squeezed orange juice which adds brightness to this salad.

    I made a few alterations from the original version I made four years ago. After doing the Daniel Plan , I have really cut back on eating carbs, so this version has no brown rice. I also switched up the salad by adding some napa cabbage which is naturally sweet and compliments the bitterness in the arugula.

    The marinade for the salmon is delectable and I highly recommend spooning some of the extra marinade on top of the salmon before and after baking.

    Give this Asian Salmon Arugula Napa Cabbage Mango Salad with Candied Walnuts a try – it’s filling enough as a main course salad, but actually very light.

    Print

    Prep time

    Cook time

    Total time

    Serves: 4

    Ingredients

    Teriyaki Salmon

    Candied Walnuts

    Orange Wasabi Dressing

    Salad

    Directions

    Teriyaki Salmon

    Candied Walnuts

    Orange Wasabi Dressing

    Salad

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    Source: Jeanette’s Healthy Living

    Frozen Strawberry Margaritas

    Super refreshing frozen strawberry margaritas, made with all-natural ingredients! Ready in 10 minutes. cookieandkate.com

    It’s that time of year, when little bunnies and the occasional chipmunk start scampering through my back yard. The grass is green again (when did that happen?) and trees are sprouting fresh green leaves. The light always changes on me around now, so please pardon the harsh shadows and highlights for a while. They make the photography process more challenging, in a way that’s both fun and trying.

    margarita ingredients

    Yesterday afternoon, after stressing over the cookbook all morning, I stepped outside and realized I was missing the most glorious seventy-two degree afternoon. I still had tons of work to do, though, like this blog post.

    My fridge was (is) ironically empty, but my freezer is well-stocked with delicious frozen berries sent from Cascadian Farm for an upcoming project. And I have tequila, always. I decided to slow down and make some frozen strawberry margaritas to commemorate spring. They were just delightful: refreshing, not too sweet, boozy but full of ripe strawberry and fresh citrus flavor. Hope you’ll slow down and sip one soon!

  • Print

    Author: Cookie and Kate

    Recipe type: Cocktail

    Prep time:

    Total time:

    Serves: 1 cocktail

    Ingredients

    Per margarita, multiply as necessary

    For salting the rims of your glasses

    Instructions

    Notes

    Recipe adapted from my frozen blueberry margaritas and skinny margarita recipe .
    *Tequila recommendations: You definitely want a 100% agave tequila, to avoid any unnecessary additives (also, 100% agave tequila is gluten free, whereas others may not be). My favorite brands are Espolón and Milagro.

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    Did you make this recipe?

    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

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    Source: Cookie and Kate

  • How To Host A Salad In A Jar Party {daniel Plan Recipe}

    How To Host A Salad In A Jar Party - Get all the instructions you need to plan this fun group activity for your next girls night out

    Hosting a Salad In A Jar Party is easy as long as you plan ahead a little. Get all the tips you need to host your Salad In A Jar Party in this post.

    How To Host A Salad In A Jar Party - Get all the instructions you need to plan this fun group activity for your next girls night out

    This past week, we wrapped up our 6 week Daniel Plan with a cooking demonstration by Chef Neena of Grace Farms , a Salad In A Jar Party, and a bonus session on Happiness and Contentment by our Community Pastor . Chef Neena prepared a Spiralized Cucumber Salad and Ahi Tuna Avocado Tartare, both of which were fabulous.

    The Salad In AJar Party was a fun group activity, and a great way to celebrate the completion of our Daniel Plan study. Everyone brought a salad topping, and I provided the mason jars and salad greens. I got this idea from one of the women in our study group who had hosted a similar party at her house.

    Given the size of our group – we had over 20 women – the challenge was to make sure we had enough toppings and enough variety.

    I would highly recommend hosting a Salad In A Jar Party for your next girls night out, or lunch gathering – it’s a great conversation starter because everyone has their own favorite salad ingredients and packs their jars so differently.

    Here are some suggestions on how tohost a Salad In A Jar Party:

    That’s it!

    As far as the method to layering the Salad In A Jar, hereare a few tips:

    To eat, all you have to do is shake the jar if you are using dressing, or pour it out on a plate if you like.

    Be sure to take a picture to remember all the fun you had!

    Source: Jeanette’s Healthy Living

    Veggie Black Bean Enchiladas

    The best vegetarian enchiladas, stuffed with broccoli, bell pepper, spinach and black beans! cookieandkate.com

    This post is brought to you by Frontier Co-op.

    veggie enchilada filling

    Last Wednesday, I drove straight from hot yoga, sweaty and all, to girls’ night. My girls love me, so they didn’t complain. Lately, girls’ night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway.

    Margaret poured us each a drink and we sat down around her dining table, which she had decked out with an impressive assortment of appetizers. Hummus, crackers, chocolate-covered almonds and a cheese plate were in attendance, and my offering of candied nuts fit right in.

    We celebrated good news together and I showed Tessa how to use the puppy dog Snapchat filter. In between the laughs, I remembered how fun sharing food with loved ones can be. It fills in the pauses between conversations as we pass food around the table and comment on it. I’ve been so caught up in the nitty-gritty cookbook details and making sure everything is just right that I’ve almost forgotten the point of it all.

    I’m so determined to get the recipes just right because I want them to turn out beautifully in your kitchens, with minimal stress along the way. I want you to be able to trust my recipes and relax with your family and friends, or have a fun evening making yourself nourishing food to last through the work week. That’s the whole point, and sometimes it escapes me during late nights. At girls’ night, I fell in love with food again.

    Which brings me to my partners at Frontier Co-op and their #cookwithpurpose campaign. I’m continuing to share how I cook with purpose. This time, it’s by making recipes that you can share with your family and friends. These enchiladas are a casual, hearty entree that will be met with delight as you pass it around the table. When the dust settles from the cookbook, I’m going to invite friends over for an enchilada party.

    These enchiladas are somewhat similar to the spinach artichoke enchiladas you all have enjoyed so much, but with no artichoke and half as much beans. I covered them with my go-to homemade enchilada sauce , of course. They’re just cheesy enough, with a filling of sautéed bell pepper, broccoli, onion, spinach, black beans and some warming spices. This recipe isn’t the quickest option around, but it is totally worth the effort.

  • Print

    Author: Cookie and Kate

    Recipe type: Entree

    Cuisine: Mexican

    Prep time:

    Cook time:

    Total time:

    Serves: 4 servings

    Ingredients

    Instructions

    Notes

    Recipe adapted from my spinach artichoke enchiladas .
    Make it vegan: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.
    Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, you’ll need to gently warm them before you try to roll them up, or they might break.
    Serving suggestions: These enchiladas are great with a green side salad or my simple seedy slaw !
    Storage suggestions: I just covered my enchiladas with plastic wrap and reheat enchiladas as necessary. If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned.

    3.3.3077

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    Source: Cookie and Kate