Pop a couple of these to get you through an afternoon slump. They’re good for you!
Fantastic Fruit Delights (aka Energy Bites!)
They’re raw, easy to make, and nutritious, and they’re known as “energy bites” in my home. Instead of buying a bunch of Power Bars, I make a batch of these. Just a couple fill my belly when it’s not quite mealtime, and they’ll last forever in the fridge.
Continue reading “DIY Energy Bites”
*leave out the spice if you want to!
Spicy* Sweet Potato & Peanut Soup with Chickpeas
1 T olive oil
5-6 c sweet potatoes, peeled and chopped
2 c onions, diced
1 c celery, diced
3-4 cloves garlic, minced
1 t sea salt
2 t cumin
3 t ground coriander
1 t paprika
½ t crushed red pepper flakes (*or to taste)
2 c vegetable stock
3 c water
3-5 T fresh ginger, grated (we used the tube of ginger from the produce section at Kroger)
2 T natural peanut butter
2 c (1 can) chickpeas (garbanzo beans)
3-4 T fresh lime juice
Cilantro leaves, chopped, for garnish (optional)
Continue reading “Spicy* Sweet Potato & Peanut Soup with Chickpeas”
An Easy Weeknight Dinner
1 T olive oil
Green, red, and/or orange peppers (about 2 cups), sliced
Small onion, sliced
About ½ package Morningstar Farms or Gardein chicken strips
Dashes of each or any of these: cumin, coriander, oregano, chili powder or ancho chili powder, salt
Sour cream, salsa, and/or avocado for toppings
Small flour tortillas
Cook onions and peppers in the oil on medium heat. Add spices and cook about five minutes, or until the veggies are tender. Add the chicken strips and continue cooking, stirring frequently, until chicken is heated through. Warm tortillas in toaster oven or microwave, then add the fajita mixture. Top with suggested toppings, or come up with your own!
A great way to curb the pre-dinner munchies
Several of you have asked for the recipe for the green smoothie I drink in the afternoons. Here it is!
About 1 T chia or flax seeds (throw them in first so they are weighed down in the blender or they’ll stick to the sides when you blend), a cup of almond milk, 1/2 or whole banana, healthy handful of spinach, 1 T nut butter (I’m using almond right now, but be creative), and a few ice cubes. Sometimes I add a few baby carrots, sometimes a T of carob powder.
That is it! It’s easy, delicious, and for me, fills the void between lunch and dinner. Let me know what you think.
Neither difficult nor weird.
Broiled Blackened Tofu
2 ½ t sweet smoked paprika (if all you have is hot paprika, just eliminate the cayenne)
2 t ground cumin
1 t dried oregano
1 t dried thyme
1 t sugar
¼ t salt
¼ t cayenne
A few pinches freshly ground black pepper
3 cloves garlic, minced
Continue reading “Meatless Monday: Broiled Blackened Tofu”
Veggie plate, anyone?
Our weekly CSA veggie basket is brimming with greens every week this time of year. We had to find some favorite preparation methods or we were in danger of dreading the basket instead of looking forward to it. We stumbled upon this recipe, and now we HOPE to see collard greens in our basket. Go figure!
Collard greens with rice
• 2 cups vegetable broth
• 1 cup brown* or long-grain white rice
• 1 tablespoon Earth Balance butter
• 1/2 teaspoon salt
• 3 cups chopped collard leaves, loosely packed
Continue reading “Meatless Monday: Collard Greens & Rice”
Just had these and decided to bring them back to your plate, too.
½ package of Trader Joe’s pre-cooked lentils
1 small onion, chopped
1 large green bell pepper, chopped
1 tablespoon olive oil
1 cup (4 oz) shredded soy cheese
1 cup vegetable broth
About 8 small flour tortillas
1 (8-oz) can tomato sauce (with roasted garlic if you can find it)
1 teaspoon ground cumin
1 tablespoon taco sauce
1 teaspoon cornstarch
Toppings: Tofutti sour cream, guacamole (when avocados are in season)
Continue reading “Meatless Monday: Lentil Burritos (reprise)”
You won’t believe how “meaty” these tacos are.
Hello, delicious! You won’t believe how easy and non-meaty these meaty-tasting tacos are.
- 1 package veggie chorizo (We love Trader Joe’s Soyrizo)
- ½ onion, diced
- Shredded cheese (Trader Joe’s soy shredded is our pick)
- Small flour tortillas
- Tofutti sour cream
- Taco sauce
So easy: Sauté the onion until translucent. Add the soyrizo and heat through. We like to sear our tortilla shells by holding them over the burner with tongs for 10-15 seconds per side. Don’t burn your house down, though—cover them in paper towels and warm in the microwave if you don’t want to sear them!
Put the soyrizo mixture in the shells, add sour cream, taco sauce, and any other toppings that suit your fancy, and you’ve got dinner!
(Based loosely on a recipe in The Kind Diet)
Meatless Monday week 2
Santa Fe Pizza (adapted from Bon Appetit’s fast, easy, fresh cookbook)
- 1 fully baked thin whole wheat pizza crust (we love the ones from Whole Foods)
- 1-2 c grated sharp cheddar cheese (we use Trader Joe’s shredded soy cheese)
- 2 c “chicken” strips,* cut into cubes and browned lightly in a T of olive oil (it will continue to cook in oven)
- ½ t ground cumin
- ½ c thinly sliced red onion
- Small can of no-salt-added corn
- 1-2 T chopped, fresh cilantro
- 1-2 jalapenos, seeded and coarsely chopped (jarred works great)
- Salsa of your choice
*Our favorites are Morningstar Farms and Gardein—any that sound good to you will do!
Preheat oven to 425. Place crust on baking sheet. Sprinkle about half the cheese, chicken cubes, and cumin over crust, leaving a 3/4-inch border. Top liberally with onion, corn, cilantro, remaining cheese, and jalapenos. Bake pizza until crust is crisp and toppings are heated through, about 10-12 minutes. (We like to broil the pizza for 1 minute at this point to melt the soy cheese and brown the crust a tiny bit more.) Top with dollops of Tofutti sour cream, salsa, and avocado when it’s in season!
This is the basic recipe, but feel free to add toppings you think sound good—I’d love to hear what you come up with!
Make a big pot of this soup and enjoy for dinner as well as lunch the next day. You’ll love it!
- 1 t olive oil
- 1 small onion, thinly sliced
- 2 jalapenos, seeded and thinly sliced (we use jarred, pre-chopped)
- 1 poblano or green pepper, seeded and chopped into ½-inch pieces
- 4 cloves garlic, minced
- ¼ t red pepper flakes (optional)
- 1 t salt
- 24-oz can whole tomatoes
- 24 oz vegetable broth (we love no-chicken broth)
- 2-ish cups baked tortilla chips
- 1 T ground cumin
- 15-oz can pinto beans, drained and rinsed
- 1 can no-salt-added corn, drained
- ½ cup chopped fresh cilantro
- Juice from 1 lime
Heat the oil in a 4-quart pot over medium-high heat. Sauté the onions, jalapenos, and poblano pepper in the oil until the onions are translucent, about 5 minutes. Use a little nonstick cooking spray or broth if needed. Add the garlic, red pepper flakes, and salt, and sauté for another minute.
Break up the tomatoes with your fingers and add them to the pot, including the juice. Fill the tomato can with the vegetable broth and add that to the pot. Mix in the cumin. Crush 2 ounces of the chips into crumbs (some bigger pieces are okay) and add those. Cover and bring to a boil. Lower the heat to a simmer, add the beans, corn, and cilantro, and let simmer for 5 more minutes.
Add the lime juice and taste for salt and seasoning. Ladle the soup into bowls, crumble the remaining tortilla chips over the top, and garnish with cilantro. YUM! (Thank you, Isa Chandra Moskowitz—Appetite for Reduction)