Tag Archives: Recipes

Burger love.

6 Feb

Dinner was fabulous tonight! We all gave it 9’s and 10’s and Daniella gave it a 7! WIN!

 Bean Burgers

This recipe is one of my very favorites from Nutritious Eats.

Of course, we had to tweak it a bit for our diets.  Gluten free buns, substituted milled flax seeds for wheat germ, and if you are keeping it vegan, no Worcestershire sauce.  I missed the taste of that stuff and went ahead and added it.  And it was GOOD!  I also did not have lemons, so I used lime juice.  And completely forgot garlic.  So here are my adaptations to her fabulous recipe!

1 (14 ounce can) black beans, washed & drained
1/2 cup gluten free old-fashioned oats
1/3 cup finely diced red onions
2 teaspoons gluten free soy sauce
2 teaspoons Worcestershire (if strict vegan, omit)
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons lemon juice
1 Tablespoon tahini
1 Tablespoon milled flax seeds

DIRECTIONS:

1. Place drained, rinsed beans in a medium sized bowl. Mash with a fork until chunky consistency.
2. Place oats in a blender of mini food processor and blend to a coarse powder. Add to bowl of black beans.
3. Add remaining ingredients into bean/oat mixture and stir until well to combine. Pat down mixture with spoon and refrigerate at least 30 minutes to let chill and allow flavors to meld together.
4. Preheat oven to 350 OR preheat a large skillet depending on how you want to cook them. Using your hands divide black bean mix into 4 sections. Form burger and place on cookie sheet to bake 15 minutes per side at 350 degrees. Serve on gluten free buns.  

BUT WAIT!  Top these babies with avocado and then this broccoli slaw.  You WON’T regret it!!  You will be getting cruciferous veggies in the broccoli slaw and it is so stinking good!

Go here: http://www.nutritiouseats.com/spicy-lime-cilantro-slaw-and-meal-planning-monday/

INGREDIENTS:

12 oz bag broccoli slaw (pre-shredded broccoli, carrots & red cabbage)
1/2 cup shredded carrots
1/2 cup sliced red onion (~ half onion sliced on the vertical)
1 cup cilantro leaves, roughly chopped
1-3 fresh jalapenos, seeded and thinly sliced (mine was super hot so I used 1- if yours are mild, add up to 3 jalapenos)

Dressing:

1/4 cup lime juice
1-2 Tablespoons olive oil (I omit this for just myself)
1 Tablespoon water
3/4 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper

Stir everything together in a bowl and try not to eat it with your hands.  Or maybe that is just me!

Nutritious Eats is a fabulous food and nutrition blog.  She is not a vegan, but her recipes ROCK!

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Shake Tutorial

5 Jan

Okay, earlier this week I posted a recipe for a breakfast shake that gives you lots of good stuff to start your day.

Here are some tips to make learning to drink shakes a little easier!

  • Start with strong fruits like berries.
  • Use more fruit than veggies at first and slowly change the ratio.
  • If you are needing to wean on to the flavors, you can add chocolate almond milk.  A fun version is chocolate almond milk with frozen cherries.  Chocolate almond milk is sugary…so only do it to transition :).  Or making a special treat for the kiddos.
  • Add cocoa powder or cinnamon. You can also add a splash of vanilla or almond extract.  This is a big help at first!
  • Add a banana, if you like them.  You pretty much don’t taste anything else when you add a banana!
  • DRINK FROM A STRAW!  I learned this early on.  I can throw down a shake MUCH easier this way.
  • Serve it super cold.  Use lots of frozen stuff and drink right away.  The longer it sits, the more of the greens you will taste.
  • I saved this one for last because it is not for everyone. If you can make the investment in a Blendtec (what I have) or a Vitamix, DO IT!!!!  It pulverizes the heck out of all of those veggies. If you don’t have one, I would often make my shake in my food processor before I got one. It is not a must, but a PLUS!

Think of learning to like shakes in the same way you learn to like exercise.  After your first weight lifting session or run, you most likely said, “Whew!  That was hard!”  But you kept at it because you knew it would get easier and you would eventually enjoy it.  Maybe you would JUST enjoy the benefits?  Or maybe the process?  Everyone is different.  Either way, you did it with something larger in mind.

And THAT, my friends, is how to approach drinking these shakes!

Cheers to healthy shakes!

Great Start Shake

1 Jan

Take a challenge: make a green shake every day for a week!

In your blender, put:

1-2 cups almond milk

1 entire carrot (Or not…I quit adding this.  It was a texture thing, I think!)

1-2 Tbsp milled flax seeds

1/2 -3/4 cups FROZEN kale or collard greens

1/2 – 1 cup frozen fruit (mixed berries are good, but I do all of frozen fruits)

(start with less of the greens and more of the fruits then wean yourself onto more veg)

Your insides will love you.  I have posted this before, but wanted to again as the new year is here.

I am very frustrated with my blog. I want a blog where I can catalog my recipes.  Hang in there with me as I try and change things up.  In the meantime, make this!!!!!

Turkey Day, with a vegan twist.

20 Nov

For Thanksgiving this year, our family will be eating the following.  It will be all of us cooking, my parents, sister and fam, and us.

  • Turkey (prob fried by my dad) for the omnivores
  • Shitake mushroom and vegetable stuffing (gluten free) (http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Daphne-Oz-Mushroom-Vegetable-Stuffing)  So, this wasn’t a big hit.  I don’t recommend it!
  • Vegan mashed potatoes (using Earth Balance and almond milk)
  • Sweet potato, fresh cranberry and apple bake
  • Pomegranate, apple, and walnut with mixed greens salad
  • Pumpkin ice cream (vegan) and Gabi is making mint chocolate chip ice cream
  • Decadent chocolate pie (vegan).  I posted this pie a long time ago.  This tumblr blog doesn’t let me link back to that post, so I will copy and paste below.
  • Michelle will prob do a pumpkin or pecan pie or both?

And whatever else we throw in.  I am blessed with a family who likes to eat healthfully.  Though it is not your traditional meal, it is our way of pressing on toward health.  And for some members of the family, it is simply kindness and sacrificing for me.  🙂

Here is the pie!  Make it!!!

This, my friends, is a chocolate pie!  And it is delicious.  And check out the ingredient list…absolutely everything in it nourishes you!

Coconut Pie Crust

3/4 cups blanched almond flour

1/4 tsp sea salt

3/4 cups UNSWEETENED, shredded coconut, toasted (just put in toaster until slightly browned)

1/4 cup coconut oil, melted over very low heat

1 Tbl. agave nectar

1 tsp vanilla

Preheat oven to 350.

In a large bowl, combine almond flour, salt, and coconut.  In a med bowl, whisk coconut oil, agave, and vanilla.  Add wet ingredients to the almond flour mixture and mix thoroughly.  Press into a deep dish pie pan.  Bake for 7-9 minutes and then let it cool completely before filling.

Chocolate Cream Filling
2 cans coconut milk

pinch sea salt

¼ cup tapioca flour/starch or arrowroot powder (I prefer the tapioca!)

½ cup agave nectar

2 tablespoons vanilla extract

2 cups dark chocolate, coarsely chopped

Bring coconut milk and salt to a boil in a medium pot.  Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes.  Whisk in agave and vanilla.  Remove from heat and let stand for 1 minute.  Add chocolate, stirring vigorously until completely melted.  Chill in refrigerator for ½ hour until cool.

Fill the crust with the chocolate filling and cover and chill for at least an hour.

Italian style yum.

22 Oct

My sweet friend, Melanie, sent me this book a while back along with another Vegan must have: The Veganomicon.  I have loved having these books!

Here is the best pasta sauce!  (I may even like it as much as my homemade marinara!)

Italian Style Pasta (Adapted from The Gluten Free Vegan)

1 tsp olive oil

1 large onion

¼ cup chopped roasted red peppers

¼ cup sundried tomatoes

5-6 cloves garlic

½ cup drained and chopped artichoke hearts

1 diced fresh tomatoes

1 cup washed spinach and chopped spinach (sub kale if you are eating high cruciferous)

¼ cup white wine

3 T chopped fresh basil

½ cup pine nuts

20 kalamata olives, coarsely chopped

Brown rice pasta, cooked (if gluten free)

Heat olive oil over medium high heat.  Add the onion and saute’ until soft.  (when cooking with less oil, like this recipe, if the veggies start to stick, keep a cup of water nearby and splash a bit in every so often).  Add the red peppers, sundried tomatoes and garlic.  Cook for a few minutes.  Then add the spinach or kale and cook a bit longer.  Add the remaining ingredients and simmer until heated through.  Season to taste with kosher salt and fresh ground pepper.

The beauty of this recipe is that I keep most of these ingredients in my fridge/freezer/pantry.  I buy kalamatas, artichoke hearts, sundried tomatoes, and pine nuts in bulk from Costco.  And there is no real cooking involved.  Except for the onions, the rest is just heating.  So cook your pasta while you throw this together and you have a healthy, vegan meal!

I served this to a friend who kept some sauce to top her vegan pizza and said it was fabulous.  So heck, use it as a pizza sauce or whatever you want!

Meal Planning Monday!

16 Oct

Each week, Melanie Flinn from Nutritious Eats has a Meal Planning Monday.  She posts her meals for the week and invites you to do the same.  Here is her blog:

Nutritious Eats

What is has done for me:

1) I ALWAYS meal plan on the weekends and am much more organized throughout the week.

2) I have drastically cut down on my trips to HEB.  If I get all of my evenings planned, I am ready for them and am not doing last minute shopping.

3) I am MUCH less likely to make unhealthy choices for the family when I have planned ahead and stick with it.

As Melanie says, you don’t need to impress on the site. Just simply lay out what you will be eating. It keeps you accountable and at the same time helps you to get new and great ideas!  So come join us!  You won’t regret it!

Here is mine for the week:

Sunday: we made eggrolls found here: http://glutenfreeday.com/?p=82 SO good! Vegan and yummy. I didn’t use any oil.
Monday: Gretchen cooks…yippee!!
Tuesday: Have a meeting where dinner is provided
Wednesday: Crock pot black beans, brown rice, guacamole
Thursday: Good ‘ole tostadas from leftover beans (on Romaine, no cheese for me)
Friday: Lucky still traveling…so may go out?

Have a healthy week!

Healthy and Fabulous Tacos! (Shhhh, they are vegan!)

20 Sep

Today, dinner was a huge success!  I was really skeptical that I could pull this one off.  My kids know that every dish I put in front of them these days is somehow a vegetable….either in disguise or straight up.  One cares, the other doesn’t.  My picky one takes a microscope out, it seems!  And she is the one who first said the meat was great!  Yes, she thought it was taco MEAT!  And the best part, this was an inexpensive, easy meal that I made in under 30 minutes.

I took 2 recipes and put them together for these fabulous tacos.  Thank you Gretchen and Kate!  You are both fabulous cooks and I love using your great ideas!  You can even make these for carnivores!  They are full of good protein between the quinoa and black beans and there is nothing from a packet in sight.  SO good!�

Black Bean and Quinoa Tacos

 ½ cup finely chopped onion

2 cloves of garlic, minced through press

2 cans of black beans, drained and rinsed

1 cup of quinoa, cooked

1 T chili powder

2 tsp ground cumin

2 tsp ground coriander

½ tsp salt

½ tsp pepper

8 oz can tomato sauce

Taco shells or Romaine lettuce to make wraps

Taco garnishes of your choice

 

 

Bring quinoa and water to a boil in 2 cups of water.  Simmer for 10 – 15 minutes, or until all of the water is absorbed.  Meanwhile….

Sautee onion and garlic in a pan.  You can add a little water for moisture of use a little oil.  I did mine dry and they were fine.  Cook over medium heat.  Once the onions are translucent, add in the drained and rinsed beans.  Add all of the spices and the tomato sauce.  Stir and cook while the quinoa cooks.  Lower the heat when the mixtures has lost most of it’s moisture.  (I used a non stick pan. I usually steer clear of non stick b/c…I just do…, but thought it would be helpful tonight while avoiding oil)

Once your quinoa is cooked, add a cup or two to your beans.  Continue cooking until the entire pan is heated through. 

 

Stir and taste for seasoning…. taco meat!!!  (as always, this is where your skills come in!  don’t serve until the seasonings taste right!)

Here is my harder to please eater eating her LAST bite of the taco!

And here is the eats-almost-anything one.  After he finished his taco, he asked for a bowl of just meat.  For realz.  (he likes being cozy… can you tell by the fact that he is ALWAYS in his undershirt.  I promise we make him wear clothes in public!)

Now, we all know I can’t have corn and must have cruciferous veggies at every meal.  So here is my version.  I made a slaw with no oil or sugar and it was a perfect accompaniment.  If you have not been here: http://www.nutritiouseats.com/ you should.  I got my slaw recipe that I adapted, along with many other recipes.  My favorite blog out there for recipes!

Someday I will have a fancy camera!  Until then, enjoy the dark pictures 🙂

Try a vegan meal today!  You will be amazed at how good food can taste!

And like I say…if I am attempting to reverse a disease this this diet, could you be preventing one???  Food for thought!

(note, the family had cheese on theirs….just mine was totally vegan)