Ingredients:
1 can Cannellini Beans, drained
1 jar marinated Crimini Mushrooms, drained
Sugar Snap Peas, rinsed and stemmed
2 avocados cut into small chunks
1 head red leaf lettuce, rinsed and cut up for salad
Dijon dressing
Lemony Carrots
Lemony Carrots:
1 pound carrots cut into 1 1/2 inch pieces
1 lemon, sliced
2 TBS olive oil
kosher salt and black pepper
Directions:
Heat oven to 425 F. Toss the carrots, lemon, oil, 3/4 tsp salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender. 18-20 minutes.
Classic Mustard Vinaigrette:
1/3 cup olive oil
2 TBS red wine vinegar
1 TBS Dijon mustard
salt and pepper to taste
Directions:
Combine all in small bowl, stir.
To assemble bowl:
In four large salad bowls, place equal amounts of the prepared lettuce. Sprinkle on all of the remaining ingredients evenly, finishing up with the lemony carrots and lastly the mustard vinaigrette. Enjoy!
Thursday, March 13, 2014
Quinoa Stuffed Bell Peppers
Ingredients:
4 large bell peppers
1 cup uncooked quinoa
2 small zucchini, cut into small pieces
1 small onion, diced
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 28oz can enchilada sauce
1 tsp salt
1/2 tsp black pepper
Instructions:
1. Start by cooking your quinoa. For 1 cup of dry quinoa, it will take 1 1/2 cups of water. Cook 18 minutes. Remove from the heat and allow to finish cooking by steaming 5-10 minutes more. Fluff with a fork and set aside.
2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.
3. Heat oil in a medium pan or skillet over medium heat. Add the onion and zucchini and cook, stirring until the onions are soft and translucent and zucchini is beginning to brown, but still firm. Turn heat down to medium low if the onion starts to brown. Add the garlic and cook 1 minute, stirring. Remove from heat.
4. In a large bowl, combine cooked quinoa, zucchini, onion, garlic, chopped cilantro, and salt and pepper together.
5. Place bell pepper halves in a large baking dish, cut side up, and fill each pepper firmly with the quinoa mixture, mounding it a little on top.
6. Pour can of enchilada sauce over all the peppers. Cover pan with foil, and bake in 350 oven until peppers are hot all the way through, and tender, about 35-40 minutes.
Serve as soon as possible.
4 large bell peppers
1 cup uncooked quinoa
2 small zucchini, cut into small pieces
1 small onion, diced
1/3 cup cilantro, finely chopped
2 cloves garlic, minced
1 28oz can enchilada sauce
1 tsp salt
1/2 tsp black pepper
Instructions:
1. Start by cooking your quinoa. For 1 cup of dry quinoa, it will take 1 1/2 cups of water. Cook 18 minutes. Remove from the heat and allow to finish cooking by steaming 5-10 minutes more. Fluff with a fork and set aside.
2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.
3. Heat oil in a medium pan or skillet over medium heat. Add the onion and zucchini and cook, stirring until the onions are soft and translucent and zucchini is beginning to brown, but still firm. Turn heat down to medium low if the onion starts to brown. Add the garlic and cook 1 minute, stirring. Remove from heat.
4. In a large bowl, combine cooked quinoa, zucchini, onion, garlic, chopped cilantro, and salt and pepper together.
5. Place bell pepper halves in a large baking dish, cut side up, and fill each pepper firmly with the quinoa mixture, mounding it a little on top.
6. Pour can of enchilada sauce over all the peppers. Cover pan with foil, and bake in 350 oven until peppers are hot all the way through, and tender, about 35-40 minutes.
Serve as soon as possible.
Sunday, February 23, 2014
Dan's Waffles
1/4 Cup Barley Flour (or substitute flour of choice)
1/4 Cup Buckwheat Flour (or flour of choice)
1/2 Cup Ground Flax Seed
1/2 Cup Oats (rolled is fine)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 Cup coconut oil (melted)
1/3 Cup Honey
2 eggs
1 1/4 Cups Almond Milk (or 1 cup of water)
Combine dry ingredients first then add all remaining ingredients to bowl and mix until combined.
I use some of the coconut oil to grease the waffle iron.
Top the waffles with frozen mixed berries and whipped coconut milk.
1/4 Cup Buckwheat Flour (or flour of choice)
1/2 Cup Ground Flax Seed
1/2 Cup Oats (rolled is fine)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 Cup coconut oil (melted)
1/3 Cup Honey
2 eggs
1 1/4 Cups Almond Milk (or 1 cup of water)
Combine dry ingredients first then add all remaining ingredients to bowl and mix until combined.
I use some of the coconut oil to grease the waffle iron.
Top the waffles with frozen mixed berries and whipped coconut milk.
Roasted Veggie Wraps with Garbanzo Bean Spread
Ingredients:
2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice
Olive oil for the pan
Sea salt
For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water
Directions:
Preheat oven to 400
Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.
Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.
Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.
While the vegetables are roasting, make the bean spread:
In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.
Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.
Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!
2 bell peppers, sliced into strips or bite-sized pieces
2 Roma tomatoes, sliced into bite-sized pieces
1 large onion, sliced into strips
8 oz asparagus
.5 lb summer squash, sliced into bite-sized pieces
Fresh spinach leaves
Juice of 1/2 lemon
Tortillas or other wrap of choice
Olive oil for the pan
Sea salt
For the bean spread:
15 oz can garbanzo beans, drained
2 cloves garlic, peeled and minced
2/3 cup water
Directions:
Preheat oven to 400
Prepare all of the veggies. Remove woody ends from asparagus and cut stalks crosswise in half, then in half again.
Spread the prepared peppers, tomatoes, asparagus, and summer squash out in a single layer on a baking pan (you may need to use 2 pans to give veggies enough space.)
Generously drizzle with olive oil and season with sea salt and pepper to taste. Toss a few times to distribute evenly.
Roast for about 20-25 minutes, until vegetables are tender, stirring halfway through so veggies cook evenly.
While the vegetables are roasting, make the bean spread:
In a skillet over medium heat, add a drizzle of olive oil and the minced garlic. Saute for about 1 minute. Add the beans and carefully mash with a fork.
Add 2/3 cup water and let cook on medium heat about 8 minutes or until thickened, stirring often. Add any optional herbs or lemon juice.
Assemble the wraps: smear the bean spread on tortilla, top with roasted veggies, and fresh spinach. Roll up and enjoy!
Fried Rice with Cashews and Kale
Ingredients:
2 1/2 cups cooked rice
2/3 cup cashews, toasted, chopped
1/2 yellow onion roughly chopped
3 stalks celery chopped
1/2 bunch kale, chopped
1 cup chopped carrots
1 TBS water
Juice of 1/2 lime
1 clove garlic, minced
Oil for the pan
Salt and Pepper to taste
Serve with soy sauce or tamari
Directions:
When using raw cashews, I recommend toasting them for a few minutes. Toasting helps release essential oils and makes them more fragrant and flavorful. To toast the cashews, preheat oven to 350. Spread the cashews out in a baking sheet lined with parchment paper. Toast for about 5-7 minutes, checking vigilantly. Stir and flip the nuts about halfway through the toasting time to ensure the nuts are toasted evenly. Once nuts are fragrant and lightly golden, remove from heat and from their baking sheet, otherwise they will continue toasting and could burn. Chop and set aside.
In a pan over medium high heat, add a drop of cooking oil, then saute all of the ingredients except the rice and cashews for about 7 minutes. Add the rice and cashews and cook for another 5 minutes, stirring frequently. Season to taste. Enjoy!
2 1/2 cups cooked rice
2/3 cup cashews, toasted, chopped
1/2 yellow onion roughly chopped
3 stalks celery chopped
1/2 bunch kale, chopped
1 cup chopped carrots
1 TBS water
Juice of 1/2 lime
1 clove garlic, minced
Oil for the pan
Salt and Pepper to taste
Serve with soy sauce or tamari
Directions:
When using raw cashews, I recommend toasting them for a few minutes. Toasting helps release essential oils and makes them more fragrant and flavorful. To toast the cashews, preheat oven to 350. Spread the cashews out in a baking sheet lined with parchment paper. Toast for about 5-7 minutes, checking vigilantly. Stir and flip the nuts about halfway through the toasting time to ensure the nuts are toasted evenly. Once nuts are fragrant and lightly golden, remove from heat and from their baking sheet, otherwise they will continue toasting and could burn. Chop and set aside.
In a pan over medium high heat, add a drop of cooking oil, then saute all of the ingredients except the rice and cashews for about 7 minutes. Add the rice and cashews and cook for another 5 minutes, stirring frequently. Season to taste. Enjoy!
Tuesday, February 4, 2014
Cucumber Tomato Feta Salad
INGREDIENTS:
about 1 pint of halved or quartered cherry tomatoes
2 medium field cucumbers, halved lengthwise, seeded, and diced to about 1/2-inch
1/2 of a medium red onion, diced
1/2 cup crumbled feta
1/4 cup shredded fresh basil leaves
1 tbsp red wine vinegar
1/2 tsp raw sugar or honey
2 tbsp olive oil
1/2 tsp freshly ground black pepper
1/2 tsp sea salt, or to taste
In a large bowl, combine cucumbers, tomatoes, onion, basil and feta cheese. Toss to mix.
Whisk olive oil, vinegar, sugar or honey, pepper and salt in small bowl. Taste dressing and adjust seasonings if necessary. Drizzle dressing over salad, toss, taste and adjust seasonings. Serve immediately, or allow to sit at room temperature for about 30 minutes for the cucumbers to soften and the flavors to blend.
Chickpea and Tomato Salad
The amounts are really loose on this salad. I just add more or less, depending on how big a dish I want to make. I also sometimes add cucumbers.
Salad:
1 can Chickpeas
1 handful fresh Basil
1 pint Grape Tomatoes
3 cloves crushed Garlic
Dressing:
Apple Cider Vinegar
White Wine Vinegar
Salt
Honey
Salad:
1 can Chickpeas
1 handful fresh Basil
1 pint Grape Tomatoes
3 cloves crushed Garlic
Dressing:
Apple Cider Vinegar
White Wine Vinegar
Salt
Honey
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