Chana Masala

Let us know what you think of this Indian chickpea dish!

Chana Masala

Makes 2 servings

½ tablespoon ghee or ½ tablespoon butter with a splash of olive oil
1 teaspoon cumin seeds
½ cup onion, diced
1 teaspoon garlic, finely chopped
1 teaspoon ginger root, grated
½ jalapeño, finely diced
3 teaspoon coriander powder
1 teaspoon turmeric
¼ teaspoon cayenne powder
½ teaspoon garam masala powder
1 teaspoon smoked paprika
½ teaspoon salt
1 cup canned tomatoes, pureed
2 ½ cups cooked chickpeas drained
½ cup water
Optional: yogurt for garnish


Measure all spices except cumin seeds and put into small bowl. Let the ghee (clarified butter) melt in a small saucepan over medium-low heat. Once it begins to sizzle, add the cumin seeds and stir for about 5 seconds. Add the onion and sauté for 2 minutes. Add the garlic and cook for 1 minute. Add the ginger and jalapeño and cook for 1 more minute. Add the spices and then the pureed tomatoes and stir. Cover the pan and let everything cook for 5 to 10 minutes. Once the tomato has reduced and the ghee starts to separate from the sauce, add chickpeas and water. Stir, then bring to a boil before reducing to a simmer. Cook for 10 more minutes. Squish some chickpeas with a spoon to thicken the sauce. Serve over rice for a full meal.

Smoky and Spicy Roasted Cauliflower

Cauliflower with a kick!

oven_roasted_cauliflowerMakes 4 servings

1 head cauliflower, cut into small pieces
2 cloves garlic, unpeeled
1 tablespoon butter, melted
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
Salt and pepper to taste

Turn on the oven to 400ºF. Arrange cauliflower pieces and unpeeled cloves of garlic in a medium-sized roasting pan. Pour butter over the cauliflower and sprinkle spices over top. Mix the cauliflower with your hands to make sure all pieces are coated. Bake for 45 minutes to 1 hour depending on how crispy you like the florets. Squeeze the roasted garlic and throw out the skins.


Eat with some gluten-free chips or add to the taco salad recipe we posted yesterday!

salsaMakes 3 cups

2 cups tomatoes, chopped
½ medium onion, finely diced
1 lime, juiced
¼ cup fresh cilantro (optional: substitute with mint, savory, or lemon balm)
Salt and pepper to taste
Optional: mango or peach, beans, corn, garlic

Mix all the ingredients in a bowl and season to taste.

Taco Salad

taco salad

Makes 2 servings

4 cups lettuce, chopped
1 cup beans, pulled pork, or ground beef
2 small tomatoes, chopped
½ cup corn, canned or fresh
2-3 scallions, finely chopped
Cheddar, for sprinkling
Optional: cucumber, jalapeño peppers, bell peppers, grated carrots, salsa
Dressing: ¼ cup sour cream or Greek yogurt, juice of one lime, salt and pepper

Mix up the dressing and adjust salt and pepper to taste. Mix all other ingredients in a large bowl. Pour in dressing immediately before serving and toss salad.

-Sweet Potato Breakfast Hash

Here’s a breakfast that will jump start your day! Add the bacon to convince the guys to try it, or leave it and this recipe will still be a savory start to the day!

sweet potato hash

Ingredients for each serving (expand according to number eating):
1 sweet potato, diced to ¼-inch cubes (can substitute white potatoes)
1 strip bacon (optional)
¼ cup onion, coarsely chopped
½ teaspoon dried thyme or dried sage
Salt and pepper, to taste
1/2 medium avocado (optional)
2 eggs

Heat an oven-proof skillet over medium heat. Add the bacon and cook until crisp. Drain excess bacon fat. If not using bacon, heat a little olive oil. Add the potato and onions to the skillet. Season with thyme (or sage), salt, and pepper, and stir to coat.

Cook for 5 minutes, stirring frequently. Cover the pan and cook for another 5 minutes until the potatoes are tender, stirring occasionally. Add eggs and cover, cooking for 2-3 minutes or until eggs yolks are almost set. Add sliced avocado and bacon on top.

French Onion Soup

Who doesn’t love a good, healthy French onion soup? Let us know how you like this recipe!


Makes 6 servings

4 pounds onions, sliced
4 cloves garlic, sliced
2 tablespoons butter
2 bay leaves
1 tablespoon vinegar (any type, optional)
3 teaspoons salt
8 cups water (substitute with beef or chicken stock)
1 ½ cups cheddar, grated
Pepper to taste

Melt butter in a large pot on medium heat. Add onions, garlic, and bay leaves. Cover the pot for 10 minutes. After 10 minutes, pour in vinegar and cover with lid and leave on the heat for about 1 hour, stirring every 20 minutes. If the onions stick to the pot, add a splash of water to unstick them. Once the onions are very dark and a quarter of the original volume, add 8 cups of water and the salt and pepper. Let soup simmer for another hour with the lid on. Sprinkle with cheddar upon serving.

*from Eat Well on $4/day Good and Cheap by Leanne Brown