My husband Tim has been on a bit of a low carb/high protein kick. In addition to working out like a madman, he eats Greek yogurt for breakfast, and snacks on vegetarian jerky.  If I make cookies, he doesn’t even try one. In other words, he is making me look like a total slacker (damn you, Tim!)

Which brings me to black soybeans. Tim kept wanting me to come up with a recipe that included these super low-carb beans. I guess I was a bit resistant, because the can I bought languished in the cabinet month after month. But one day I gave in and decided to try them in a simple quinoa salad.

Um, black soybeans, where have you been all my life?

The beans were delicious (she admits, sheepishly), and it’s hard to go wrong with the Mediterranean flavors of lemon, olives, red peppers and feta cheese. And with loads of protein, fiber and vitamins, this salad is a heart health superstar.

I may never catch up with Tim in the weight loss department, but he has definitely inspired me to eat more protein and fewer carbs.  I’m not quitting cookies altogether, and I’ll never be a protein bar eater, but thanks to this salad, I will happily eat black soybeans for lunch.

Mediterranean Quinoa Salad with Black Soybeans

1 cup quinoa (I prefer red, but any type will do)
1.5 cups vegetable broth
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA-free Eden brand)
1/4 cup chopped kalamata olives
1 red bell pepper, roasted, peeled and diced
2 tablespoons minced flat-leaf parsley
Salt and freshly ground black pepper to taste
2 tablespoons fat-free feta cheese

Place the quinoa and broth in a small saucepan. Heat to boiling, then reduce heat, cover and simmer for 12-14 minutes, until water is absorbed and quinoa is cooked but still a bit crunchy. Cool slightly.

In a serving bowl, whisk together the olive oil and lemon juice. Add olives, red pepper, parsley, salt and pepper, then gently stir in quinoa and beans. Top with feta cheese and serve. (Note: keeps well for three days, but I think it’s best served immediately, as flavors can fade slightly with refrigeration.)

Serves 4

Here’s what happened. I had little bits of lots of things. Two nearly-black bananas. A bit of canned pumpkin puree. Some chocolate chips. A handful of fresh cranberries. At first I thought of baking a few different things all in one weekend.

Pumpkin cranberry bread?
Chocolate chip cookies?
Banana pecan muffins?

But then, it came to me. Why not attempt a crazy kitchen-sink quick bread recipe?! The worst that could happen is that it would go into the trash. But if it succeeded, just think…it could become an internet sensation. I’d be famous!

Well, people, believe it or not this bread is awesome. I mean, I will make it again, even if it means buying lots of ingredients next time. OK, it may not make me famous, but it sure makes me happy. It’s super moist, and the cranberries and chocolate play nicely with each other. Not sure you can taste both the banana and pumpkin individually, but the combination works.

So I urge you to give this recipe a try yourself. Or make up a version of your own. It’s easy, you just have to go for it.

[Note: I waited too long to post this recipe – fresh cranberry season is over. But it will work well with frozen cranberries, so I hope you’ll still consider making this wacky bread!]

Pumpkin-Banana-Cranberry-Chocolate-Pecan Bread

2 tablespoons ground flax seeds
4 tablespoons water
1/2 cup sugar
1/2 cup brown sugar
2/3 cup pumpkin
puree
½ cup mashed super-ripe banana
3 tablespoons canola oil
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cranberries, roughly chopped (if frozen, do not thaw)
½ cup dark chocolate chips (60% to 72%)
½ cup chopped pecans

Heat the oven to 350 degrees.

Mix pumpkin, banana and sugars in a medium bowl. Vigorously whisk together the flax and water, and add to pumpkin mixture. Stir in the vanilla and oil.

In another bowl, combine the flour, baking soda, cinnamon, salt and baking powder, then mix into the wet ingredients. Fold in the chocolate chips cranberries and pecans.

Pour into oiled 9 x 5″ loaf ban and bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Leave in the pan for 10 minutes, then run a knife around the edges and remove to a rack. Let cool before serving.

When I went to visit my father, who had just been released from the hospital, comfort food was definitely in order. Risotto came to mind, but it’s generally laden with butter and cheese – a big no-no for my family of heart disease sufferers.

Luckily, it’s easy to turn risotto from a “heart attack on a plate” to a nutritious meal. This farro risotto is the perfect example. It’s super comforting, but completely guilt-free! It’s got whole grains, vitamin-packed squash and mushrooms, and no dairy in sight.

I love the texture, too. The farro has the chewiness of barley, while the squash melts into the dish a bit, giving it a wonderful creaminess.  Every bite is sure to make you feel cheerier on a short winter’s day.

Farro Risotto with Delicata Squash and Mushrooms

2 tablespoons extra virgin olive oil, divided
1 delicata squash (about 1 ½ pounds), peeled and cubed
1 small fennel bulb
2 cloves garlic
1 medium yellow onion, diced
10 ounces mushrooms (shiitake, crimini or a combination)
1 1/2 cups pearled farro (can substitute barley)
1/2 cup vermouth
4 cups vegetable broth (plus more if needed)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme
1/2 teaspoon salt, or less if your broth is salty
Black pepper to taste
2 tablespoons minced flat-leaf parsley

Heat the oven to 400 degrees.

Cut the base off the fennel bulb, cut a V-shape in the bottom to remove the core, and cube. Toss the squash and fennel with 1 tablespoon olive oil and season with salt and pepper. Place on a parchment-lined baking sheet and roast for about 30 minutes, until the vegetables are tender.

In a 4 quart saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the onions and garlic and sauté 5 minutes. Add the farro and sliced mushrooms and sauté for 3 minutes.

Raise the heat, add the vermouth and cook until it has evaporated. Reduce the heat to medium-low and add ½ cup broth. Simmer, stirring frequently, until it is absorbed. Repeat this with the remainder of the broth, in ½-cup increments. It should take about 25 minutes; the farro should be cooked through but al dente.

Add the roasted squash and fennel, and simmer for three minutes longer, stirring occasionally and adding more broth if the risotto seems too dry.

Add parsley and black pepper, and serve.