Vanessa here. The over-caffeinated cat lady in black behind Welcome to my little space on the internet where I post about food, clothes, wellness and the like. <3

an overflowing table

an overflowing table


Okay, so confession. I eat a lot. I have a major appetite and I love cooking big meals where the table is packed full of dishes. Maybe this stems from the fact that I grew up in a big family where leftovers were hard to come by. Maybe it's because I'm obsessed with hosting and taking care of people. All I know is that it's important to me to treat the ones that I love to overflowing tables full of healthy and nourishing food. I know it's what I'm here to do. These recipes are inspired by just that. 


Lentil Stuffed Bell Peppers
Makes 4

1 cup lentils
1 cup quinoa
1 yellow onion chopped
3 cloves minced garlic
4 bell peppers
1 can diced tomatoes, drained and rinsed (14.5 oz can)
1 tablespoon extra-virgin olive oil
1/4 cup chopped parsley
3 cups finely chopped lacinato kale
Salt and pepper to taste

1. Cook lentils and quinoa according to the instructions on the packaging. Once both are cooked, leave to cool while you continue cooking. 
2. 3. Preheat oven to 350 degrees. 
3. In a large skillet on medium heat, sauté the onion and garlic with 1 tablespoon of olive oil and a pinch of salt. Stir occasionally for approximately 5 minutes until the onions soften and begin to turn translucent. 
4. Rinse and drain the diced tomatoes, then add to the onion and garlic skillet mixture. Continue to stir. 
6. Add the chopped kale and stir until kale begins to wilt and soften. 
7. Stir in the cooked quinoa and lentils until all ingredients are combined. Remove from heat. Stir in fresh parsley and add salt and pepper to taste. 
7. Prepare the bell peppers by chopping off the tops of the peppers and discarding the seeds and membranes. 
8. Stuff each bell pepper with the mixture--I like to make mine overflow a little because they look so pretty when you serve them that way.
9. Place the stuffed peppers on a lined baking sheet or in a cake pan. (I use a square cake pan with a piece of parchment at the bottom so that the peppers will stay standing when I take them in and out of the oven.)
10. Place in the preheated oven and cook for 15-20 minutes until the peppers begin to soften and brown slightly. 
11. Remove from heat and serve immediately. Also great when served with hummus (as pictured). Also pairs well with a tahini sauce or an additional olive oil drizzle. 

Roasted Cauliflower & Kalamata Salad
Serves 4-6

1 head of cauliflower, chopped with the stem removed and separated into medium size florets
1 cup quinoa
1 cup chopped parsley
1/2 cup kalamata olives, pitted
2 lemons juiced
1/4 cup + 2 tablespoons extra-virgin olive oil
salt and pepper to taste

1. Cook quinoa according to the instructions on the packaging. Once cooked, remove from heat and cool to room temperature. 
2. Preheat oven to 400 degrees.
3. Chop the cauliflower head by removing the stem first. Then break up the florets into medium (bite) size pieces. Place on a parchment-lined baking sheet. Drizzle with 2 tablespoons of olive oil + salt and pepper to taste. Use your hands to mix until each floret is coated in the ingredients. Place in oven and cook for 25 minutes or until you see the cauliflower begin to brown slightly. 
4. Remove cauliflower from oven and let cool. Place cauliflower pieces in the serving bowl of your choice with your cooked quinoa.
5. Chop pitted kalamata olives (or remove the pits yourself) into halves and place on that on the same baking sheet. Put that into the oven (still at 400 degrees) for 5 minutes to warm slightly. This makes the olives extra delicious in this salad. 
6. To make the dressing, in a small bowl combine the juice of two lemons with 1/4 cup olive oil and season with salt and pepper to taste. 
7. Add the warm olives and fresh chopped parsley to your serving bowl with the quinoa and cauliflower. Add your dressing mixture and mix thoroughly. Season with additional salt and pepper as needed. Top with a little extra fresh parsley and enjoy!

Mint Tea
Serves 2

4 mint leaves
1 lemon (if preferred) 

1. Boil water for tea.
2. Place two mint leaves in each cup. Squeeze half a lemon into each cup as well if you wish. I sometimes like this tea just plain with mint, but it tastes great with lemon as well so add if you like! 
3. Pour boiling water into each cup and serve. 

*Link to my chickpea flatbread recipe here.
*Link to my labneh recipe here

I'm listening to Soft Shock by Yeah Yeah Yeahs

2 lipsticks | 2 looks

2 lipsticks | 2 looks

basic chic

basic chic