so i continue my goal to try a more plant-based diet and i make another dish that looked interesting on T Colin Campbell’s Center for Nutrition Studies website. it was perfect because i bought a package of garbanzo bean / chick pea flour a while ago but didn’t get around to making anything with it yet! Continue reading “recipe: chick pea cauliflower quiche”
i recently watched Forks Over Knives and am hoping to adopt a more plant-based diet for the family. while looking at the recipes on Dr. T. Colin Campbell Center for Nutrition Studies‘ website, i found this recipe that worked well with the leftovers from taco night a few days ago. it was a win win. Continue reading “recipe: black beans and greens over rice”
i had some mahi mahi in the fridge so i went online to look for a recipe. this came from an unexpected source – an appliance company with an extensive recipe library. the ingredients fit within my little one’s allergy restrictions as well as matched our flavor palette. Continue reading “recipe: grilled mahi mahi with tamari and orange sauce with side of black bean salsa”
i happen to have a bag of red lentils but had not decided what to make with it . then i opened my first pressure cooker and found this recipe in the cookbook that came with the cooker. it was the perfect way to break in my new machine.
i modified the recipe so my little one could have some (i.e. the chili powder, crushed pepper and smoked paprika) and I skipped the dates because I didn’t think the recipe needed the added sweetness. the result is still a hearty, delicious chili that we all enjoyed together. Continue reading “recipe: red lentil chili”
since it’s just a salsa, i used it as a topping for the quinoa enchilada casserole i made as the main course for dinner. the two dishes worked so well together … it was MFEO! Continue reading “recipe: avocado crab salsa”
since i wanted to use up ingredients in the fridge, this recipe was perfect. pasta with beans, chicken and veggies. i lowered the chicken from 3 breasts to 1. then i bumped up the veggies, using up the remaining onion and mushrooms. yay!
- 3 oz whole wheat pasta, penne or your favorite shaped pasta
- 1 chicken breast, pounded to 1/4″ thickness
- sea salt and pepper
- 1-1/2 teaspoon olive oil
- 6 cloves garlic, crushed
- 3/4 teaspoon dried rosemary
- 1 can (14.5 ounces) cannellini beans, rinsed
- 1/4 cup diced fresh or roasted red pepper
- 1/8 onion, thinly sliced
- 5 cremini mushrooms, sliced
- 6 cups baby spinach leaves
- 1/2 jalapeño, diced, optional
- 3 teaspoon grated parmesan, optional
Preparation Continue reading “tuscan chicken pasta”
when you want a simple no-cooking lunch, don’t buy it – do it yourself and save money! wrap, layer and roll. the original recipe included cheese and olives which gives it a mediterranean flavor but kept it simple. the hummus has so much flavor that i topped it with extra vegetables instead.
enjoy this yummy vegetarian wrap – several times a week by shaking it up with different vegetables, like baby spinach, micro greens, mushrooms – whatever you have in your fridge!
- 1 9″ round spinach wrap or whole wheat flour tortilla
- 1/4 cup hummus
- 1/2 cup persian cucumber strips, sliced lengthwise
- 1/4 cup shredded carrots
- 1/4 cup colored bell pepper, thinly sliced
- 1 thin slice of onions
Preparation Continue reading “hummus & veggie wrap”
for a simple light meal, go vegetarian with a bean and cheese burrito.
- 1 8-inch whole wheat flour tortilla
- 1/2 cup organic black beans
- 1 ounce low fat cheddar – or –
1 ounce skim or part skim mozzarella cheese – or –
1 ounce soy cheese
- 1/4 tomato, diced
- 1/4 avocado chopped
- 1 tablespoon salsa
Preparation Continue reading “bean and cheese burrito”
this was a very quick and easy vegetarian dish – so easy to prepare and so quick to cook. just a little spice and a lot of flavor. for some heat, add red chili powder!
enjoy with rice or on its own. it’s good either way!
- 1 tablespoon olive oil
- 1/2 color bell pepper, cut into 1/8 strips
- 2 ounce sliced mushrooms
- 1 block (16 ounces) firm tofu, drained and cubed
- 1/4 bunch scallions, thinly sliced
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon red chili powder ~ optional for some heat
- sea salt and ground black pepper, to taste
- 1/3 tablespoons parsley, finely chopped
Preparation Continue reading “tofu stir-fry”
seasoned dry tofu is pretty yummy. it’s also a great substitute for your meat or protein because it’s chewy and dense. you probably can’t find them in a regular supermarket but they are pretty easy to find in an asian grocery store.
my gf introduced me to this salad dressing: Annie’s Organic Asian Sesame dressing and it is delish! together with dry tofu, veggies and a little flaxseed, it creates a yummy and healthy salad.
- 2 ounce seasoned dry tofu
- 1 small color bell pepper, thinly sliced
- 1-1/2 cups organic baby spinach – or –
1-1/2 cups green leafy vegetablet
- 1 medium carrot, shredded
- 1 persian cucumber, chopped
- 1 tablespoon ground flaxseed
- 1-1/2 tablespoons dressing ~try Annie’s Organic Asian Sesame dressing
- 1/2 tablespoon extra virgin olive oil*
- 1 tablespoon dry seaweed flakes, optional
Preparation Continue reading “seasoned dry tofu salad”
for variety, my friends and i went to Franchia for a vegan meal, asian fusion style. the restaurant is beautiful, like their website. to start, we had ‘clam’ chowder, spicy rice cake sticks, peking buns, spicy ‘tuna’ roll. the ‘clam’ chowder tasted good and had a great ‘clam’ texture. the peking bun was very tasty – so much that you didn’t miss the meat, and the spicy ‘tuna’ roll had the flavor spot on. while the appetizers were fun, the main meals were only ok. i had the tofu and vegetable claypot in spicy ginger sauce that was quite plain. … Continue reading asian fusion vegan meal at franchia
instead of taking medication, changing one’s diet can help fight pain. Anti-inflammatory herbs and spices: turmeric, garlic, ginger, cinnamon, tart cherry, curry rosemary Non-animal sources of protein: fish (canned salmon, black cod, tuna, sardines, halibut, mackerel, herring, anchovies), legumes, dried beans (lentils, soybeans, black beans), grains (quinoa, millet, spelt), and plant (pumpkin seeds, walnuts, flaxseed) Healthy fats: coconut oil, olive oil, grape-seed oil, avocado, ground flax, nu butters, omega-3 fortified eggs Wide variety of plants: kale, whole grains, beans, lentils; whole rainbow: dark green, red, orange, yellow, blue and purple fruits and vegetables; whites (cauliflower, garlic, onion); blacks (black beans) … Continue reading 6 foods that fight pain