These were a quick and easy side dish to a meal the other night. Ingredients: 8 oz container baby portabellas, sliced 1 green zucchini, sliced on an angle 2 teaspoons amino acids 1 tablespoon olive oil 1/4 teaspoon garlic powder fresh ground black pepper, to taste Preheat oven to 400F. Mix all ingredients in bowl, let set an marinate 15-30 minutes. Spread on a non-stick pan in a single layer. Cook for 10-15 minutes or until zucchini starting to brown and soften. If you plan far enough ahead, you can also start cooking some sweet potato fries on one side of the tray then just throw the other veggies on the other side during the last few minutes. Two nutritious sides with very little work.
Since doing the 21-day detox in January, I have really tried to keep most processed foods out of my diet and have been, for the most part, succeeding. The hardest part is when I want a snack. I have been eating lots of fruits, veggies and nuts as snacks. The problem is that fruits and veggies don’t always travel the best and calories from nuts can add up quickly. So, I needed to come up with some new options. I’ve seen a lot of recipes around the web for different varieties of roasted chickpeas lately. I had attempted roasted chickpeas a few years ago as a stove top recipe that I didn’t love. I was willing to give it another chance and I’m glad I did. Ingredients: 1 15oz can chickpeas, rinsed and drained 1 tablespoon olive oil 1 1/2 tablespoons brown sugar(I used coconut crystals) 1/2 teaspoon cayenne pepper
Brian sent me a link to this recipe and I knew I would be making it soon. Like, for lunch that day, with a few minor changes. These are absolutely delicious. Light and full of flavor. Ingredients: 2 4-6oz flounder fillets zest and juice of one lime 1 1/2 tablespoons honey 1/2 tablespoon olive oil, plus more for cooking 1/4 teaspoon salt, plus more for dredging 1/4 teaspoon pepper, plus more for dredging 1/4 teaspoon garlic powder 1/4 cup brown rice flour(or white flour if not gluten-free) tortillas lettuce and avocado, or other favorite taco toppings Make marinade by combining lime zest, juice, honey, olive oil, salt, pepper and garlic powder. Add fish and marinate for a minimum of 30 minutes and up to 24 hours. I let mine marinate for 2-3 hours and they had great flavor. When ready to cook, combine flour and a little more salt and
I’m still on a quest to find the perfect homemade veggie burger recipe and having quite a bit of fun trying out different recipes. These were good, had good flavor, and held up a little better than the black bean-quinoa burgers, but just didn’t hold up well enough. If I would to have tried to grill them, there would have been a small disaster. Adapted from (never home)maker. The original recipe called for a can of black beans, a staple in our house. Guess what wasn’t in the pantry when I went to make these for lunch? Black beans. Unheard of! Here is another tasty attempt at the ultimate homemade veggie burger. Ingredients: 1/4 cup dry quinoa, rinsed and cooked 3 cloves garlic 1 tablespoon BBQ sauce 1 tablespoon olive oil 1 teaspoon Montreal steak seasoning dash of cayenne pepper dash of paprika dash of fresh ground pepper 1 can
I was really excited about this recipe. Really excited. These burgers had great flavor but they didn’t hold shape. I plan on making a new version of this today with a slightly different recipe, because they are so good that I want the recipe to work out perfectly. I found this recipe in Vegetarian Times and adapted it a little(which may be where it went wrong). Ingredients: 1/2 cup quinoa 1 small onion, finely chopped 3 tablespoons salsa 1 15oz can black beans, rinsed and drained, divided 2 cloves garlic, minced 2 teaspoons dried steak seasoning olive oil Stir together quinoa with 1 1/2 cups water in a small saucepan. Bring to a boil. Cover, reduce heat to medium-low and simmer for 20 minutes or until all liquid is absorbed. This will yield about 1 1/2 cups cooked quinoa. Preheat oven to 350F and generously coat baking sheet with cooking
Lately I’ve been focused on simplifying my life and focusing on positive energy. I really like this post: 30 Things to Start Doing for Yourself
This is a very unassuming meal. Sloppy joes without the meat. Ingredients: 1 cup dried lentils, picked over and rinsed 1 1/2 cups low sodium veggie broth 15oz can of fire-roasted diced tomatoes 1/2 bell pepper, diced 1/2 onion diced 1 tablespoon apple cider vinegar 3 cloves garlic, minced 1 tablespoon oregano 1 teaspoon paprika 1/2 teaspoon parsley 1/4 teaspoon cayenne(optional) 1 Tablespoon mustard 1/4 cup bbq sauce 1 tablespoon olive oil Heat oil in skillet over medium heat. Cook onion until softened. Add in all other ingredients. Bring to a boil, turn burner down to a simmer, cover pan and simmer until almost all of the liquid cooks off. The lentils will be al dente and flavorful. Serve on a bun with pickles! Like I said, this isn’t a fancy meal, but makes 4 giant or 6 normal sized sandwiches. They have a nice flavor, simple recipe and brings
Simple, filling and full of nutrients. Low in fat, high in fiber and protein. Sounds like a winner, huh? Recipe adapted. Ingredients: olive oil 1 large onion, diced 3 cloves garlic, minced 2 stalks celery, diced 3 tablespoons Italian spices 2-3 carrots, cut into thin coins 1-15oz can of fire roasted tomatoes, diced 1-15oz can garbanzo beans, drained and rinsed Saute onion and garlic in hot pan until translucent. Add celery and spices and saute a few more minutes. Add carrots, tomatoes and beans. Add enough water to cover what is in the pot. Bring to a boil. Cover and lower to a simmer. Simmer for 30 minutes or longer. Add salt and pepper to taste. My nearly empty bowl as I gobbled it down at work. I was hungry for lunch!
After eating this dish(adapted from 101 Cookbooks) and pondering making it again for dinner tomorrow night, I opened the refrigerator door and realized how many left overs we having piling up and need to eat. But I really want this for dinner again tomorrow. It’s so good. Two bites into his bowl, Brian asked, “Is there more?” Knowing he would be left wanting more. Yep, it’s that good. Good enough to serve at a holiday meal and easy enough to make during the week. Have I sold you yet? Ingredients: 1/2 block extra firm tofu, sliced lengthwise and pressed 1-2 tablespoons olive oil 2 cloves garlic, minced 1/3 cup almonds, roughly chopped 3 tablespoons raw coconut crystals or brown sugar 1/4 cup cilantro chopped 1/2 lb Brussels sprouts, washed and cut into 1/8-inch wide ribbons sea salt Heat 1/2 the oil in a hot skillet on the stove top. Cut