Chicken, Blackberry, & Barley Toss with Yogurt-Thyme Dressing

Source: @cleaneatingmag June 2011

In addition to garnishing this dish with chopped radish tops, I added peppery julienned radishes to help season this delicious summer salad.

Falafel Pita Sandwiches with Tahini Sauce

Source: @cleaneatingmag June 2011

I’m celebrating a week of food holidays this week on my tumblr, kicking off the festivities with Falafel Day.

I retain a lot of apprehension in cooking ethic recipes despite how much I enjoy them (I’m just not as familiar with the calorie amounts and ingredients). As a result I never realized how easy it is to make one of my absolute favorites, falafel, from scratch. Starting from dried chickpeas is best and it’s easy to adjust the spices to your tastes (like a necessary dash of cayenne). The results are absolutely stunning.

Spiced Gingersnap Pumpkin Mousse

Adapted from: @CleanEatingMag

The first time around the spices were overbearing, so instead I subbed pumpkin pie spice and topped it off with vanilla Greek yogurt and crushed gingersnap cookies. Because of the low calorie count for the pumpkin and tofu mousse, I could afford to indulge with the toppings.

Egg and Turkey Cup

Source: @CleanEatingMag

Parchment paper baking cups help with quick and easy clean up to this incredibly savory and delicious egg dish.

Portobello Mushroom Stroganoff

Adapted from: @CleanEatingMag

Improve the flavor of the creamy tofu and cream sauce with a splash of dry sherry or Worcestershire sauce. I find that the recipes from this source are in need of doctoring with additional herbs, spices, and sauces to improve the flavors.

Tortilla Soup with Lime Crema

Source: @cleaneatingmag

Pumpkin Pasta Surprise

Adapted from: @cleaneatingmag

An incredibly light and delicious pasta dish loaded with vegetables. Just make sure to spice up the sauce with garlic, Italian herbs, and a dash of crushed red pepper flakes.

Avocado Egg Salad on a Toasted English Muffin

The first time I made this avocado egg salad recipe, I was not a fan of the lumpy, thin avocado dressing as prepared. So instead I modified an avocado cream recipe from Cooking Light and the results were a creamy, thick and much improved version.

Avocado Dressing (serves 4):

• 1/2 ripe peeled avocado, diced
• 1 tablespoon lime juice
• 1/4 cup plain Greek yogurt or light sour cream
• 2 tablespoons milk
• 1 tablespoon Dijon mustard

Combine all ingredients in a blender or food processor; process until smooth. Fold in diced egg whites, onions and celery and stir until well mixed. Top with reserved chopped egg yolk, paprika, salt and pepper and serve with shredded romaine lettuce and halved cherry tomatoes on a toasted English muffin.

Inspired by: Clean Eating and Cooking Light

White Bean, Pepper & Arugula Salad

Source: Clean Eating Magazine June 2011