Veggie Wrap

Day one of the vegan experiment went well. I found that by being prepared with small snacks throughout the day, I was able to put off any hunger before it got so bad that I caved in for a non-vegan treat. Let's see if I can remain that strong for the reminder of the week.

I made this tasty and very filling wrap for dinner last night that satisfied my hunger and got me through an hour-long Body Jam session. Success!

Veggie Wrap

1 large whole wheat tortilla
2 tablespoons homemade hummus
2 tablespoons salsa of your choice
3 ounces salad greens
1/2 avocado, sliced
1/4 cup cooked black beans
1/4 cup couscous
1/4 red bell pepper, sliced
A few red onion pieces

Lay the tortilla out and spared the hummus over one half of it. Next spread the salsa over the hummus layer, then pile on the remaining ingredients. Wrap it up and enjoy!

Pepperoni Pizza Pasta

I hardly ever use pepperoni (even when making pizza), but every now and then I just get the biggest hankering for it. Although I love pizza, pasta always tops my list, so I decided to create a pasta using traditional pepperoni pizza toppings for a fun spin. With whole wheat pasta and subbing some shredded parmesan for gobs of mozzarella, this is a healthy(ish) swap!

Pepperoni Pizza Pasta

1 pound whole wheat large pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, diced
2 green bell peppers, diced
1 red bell pepper, diced
2 cups marinara sauce
1 cup pepperoni, roughly chopped
1 cup sliced olives
Salt and pepper to taste
2 teaspoons dried basil
Parmesan, shredded

Place a large pot of water to boil, and cook pasta until al dente, drain and set aside. Heat a large nonstick skillet on medium heat and warm oil. Saute garlic and onion for 3 minutes, then add bell peppers and cook another 5. Stir in marinara sauce and let simmer about 10 minutes. Add in pepperoni, sliced olives, salt and pepper and basil and cook 2 minutes. Top with desired amount of parmesan (I used about 1 cup). Enjoy!

Stuffed Zucchini

My friend Ivette and I got to talking about how much we loved zucchini the other day, and it got me thinking about how i haven't made stuffed zucchini in forever! I love making this because there are a million ways to do it, all of which turn out delicious. We've been grilling outdoors a lot lately, putting me in a fiesta mood, so I gave mine a southwestern flair :)

Stuffed Zucchini

4 large zucchini, ends trimmed and sliced in half lengthwise

1 tablespoon olive oil

1 large clove garlic, minced

1/4 cup red onion, diced

1 roma tomato, seeded and diced

1 cup cooked brown rice

1/4 cup chopped fresh cilantro

1/4 cup shredded colby jack cheese

1 tablespoon crushed red pepper

2 teaspoons ground cumin

Salt and pepper to taste

1/4 cup bread crumbs

Scoop out the pulp of each zucchini half, leaving the zucchini shelf in tact, and dice. Heat a skillet on medium heat and warm oil. Saute garlic and red onion about 3 minutes, then add in diced zucchini pulp and saute another 3 minutes. Place in a large bowl and stir in tomato, rice, cilantro cheese and seasonings. Place filling into each zucchini shell and place on a baking sheet.Top with a sprinkle of bread crumbs and bake at 375 for 30 minutes, covered. Remove cover and broil for 2 minutes if crumbs are not yet golden brown. Enjoy!

Asian Ginger Steak

**Update, I was a runner up in the contest and featured on the Whole Foods Market blog "What We're Reading" section-- http://blog.wholefoodsmarket.com/2008/09/what-were-reading-5/

My friend and coworker (and fellow food blogger!) Jodi informed me about Whole Foods Market's Budget Recipe Challenge to create a meal that costs under $4 per person. I was intrigued and challenged by this. I usually start my meal creation with good intentions, then I always want to add more ingredients for additional flavors, nutrients or colors. This is a challenge in discipline, so I'm pretty excited with what I've come up with. And hey, the first 100 entrants get $25 to Whole Foods, which I'm not going to pass up!

Asian Ginger Steak with Stir-Fried Vegetables and Ginger-Infused Rice

2 inches ginger, divided
3 cloves garlic, minced
2 limes
1/3 cup tablespoons low-sodium soy sauce, divided
Salt and pepper to taste
1 1/2 pounds sirloin tip steak
Cooking Spray
1 1/2 cups 365 white enriched rice
1 16-ounce bag 365 frozen stir fry vegetables, thawed

Peel one inch fresh ginger and grate. Add ginger and minced garlic to a large zip lock bag. Next zest both limes. Add lime zest and juice to bag, along with 3 tablespoons low-sodium soy sauce. Add salt and pepper and steak, and marinade for 30 minutes. Heat a grill pan on medium high heat and spray with cooking spray.

In the meantime, prepare rice according to instructions. Half way through cooking, add other inch of ginger, peeled. Once rice is done, remove ginger.

Once steak is done marinating, place on grill pan and cook about 5 minutes on each side for a medium steak. Remove from heat and let rest before slicing.

While rice and steak is cooking, heat a large skillet or wok on medium high heat. Add vegetables and remaining soy sauce and stir fry until cooked, about 3 minutes.

This recipe serves about .3 pound of meat per person, about 1/2 cup cooked rice and 1 cup vegetables.

Since the deadline is quickly approaching, I'm posting this recipe without testing it first. I plan on making this on Labor Day, at which time I'll add more pictures.

**Pictures now posted! :)

Wish me luck in my first food blog competition!

Budget Breakdown Per Person:
Ginger- $.12
Garlic- $.06
Lime- $.08
Soy Sauce- $.10
Salt and Pepper- $.05
Steak- $2.38
Cooking Spray- $.01
Rice- $.18
Vegetables- $.50

Total- $3.48