Sunday, March 10, 2024

Cauliflower Tostadas'

 





To watch full video click Here!

     Well, I know what I am having for lunch this week!  My Cauliflower Tostadas' recipe makes the perfect amount to cover Monday thru Sunday...if you double the recipe.  So many flavors to enjoy in every bite.  What's even "funner" is if you make it a "build your own" line for the family to enjoy!  There are no rules when it comes to toppings, other than follow your heart....errr, taste buds!  That's a lie, there actually is one guideline, these can be delicate so best to serve on the Parchment Paper Square you bake, and build them on! Consider it a platform for their greatness!

Ingredients for 4 Tostadas' (make two batches at a time if desired)~
1 head of Cauliflower, cut into bite size pieces
Water
Olive Oil
Taco Seasoning (I use a low sodium Taco Seasoning packet)
Nutritional Yeast 
Corn
Black Beans
Sliced Mushrooms
Sliced Green Peppers
Sliced Purple Onion
Sliced JalapeƱo's, optional if desired 
Chopped Kale
Salsa
Chopped Avocado

     Add diced Cauliflower to microwave safe bowl along with a couple Tablespoons of Water, depending on your bowl, you may have to make this in 2 batches.  Microwave for 5 minutes, toss, and microwave another 5 minutes til soft.  Drain off any water, divide into 4 equal piles on parchment lined baking sheet, use the bottom of the bowl to smash into a thin circle, brush lightly with Olive Oil, season with Taco Seasoning and Nutritional Yeast, bake at 400 for 20 minutes.  Meanwhile, add husked Corn on the Cob to a piece of wax paper, roll up and twist the ends, microwave for one minute, cool to touch, trim Corn off of cob.  If the Corn is in the husk, microwave it in the husk for one minute.  When Tostadas' are done baking, remove and add whatever toppings you desire, bake another 20 minutes, then top with Salsa and Avocado as desired.  Season to taste.  Enjoy ;)

Sweet Cinnamon Cashew Apples







 Checkout my YouTube tutorial Here!

     Sometimes I just need something a little lighter than my normal fare.  That's what prompted the wheels to start churning in my mind searching for answers.  It didn't take too long to reach that place in my brain, I knew I was moving in the right direction when I heard myself exhale an "ahhhhhhh".  The only thing left to do was to head to the kitchen, and start putting one pot in another.  #missionaccomplished 

Ingredients~

Sweet Potatoes (I prefer Red Garnett)

Olive Oil

Apples ( I prefer Cosmic Crisp)

Nuts/Seeds ( I prefer Cashews, Walnuts, Pecans, Pumpkin Seeds)

Cinnamon

     Dice Sweet Potatoes, toss with scant amount Olive Oil, roast at 400 for 40 minutes, stir half way thru.  Diced desired amount of Apples, toss with Sweet Potatoes, sprinkle with a couple Tablespoons Nuts and/or Seeds, season with Cinnamon.  Enjoy ;)

Thursday, March 7, 2024

Chayote Chicken Stew

 





     You know when that hankering comes on for something new in the kitchen,...especially after spotting an unfamiliar vegetable (only to discover it's a fruit) in the produce department.  As Jessica Simpson famously says, "I dunno what it is but I wan it".  Well, that sums me up perfectly.  When I locked eyes on this lime green squash with it's lumpy pear like shape, I knew I had to take it home and learn more.  It was destiny, and our future together held many opportunities!  And thus, my Chayote Chicken Stew was born, aptly named for its greatness! :)

Ingredients for a large pot~

2 pounds diced Chicken Breast

1 diced yellow Onion

1 Tablespoon chopped Garlic

1 pound trimmed, shaved and diced fresh Carrots

2 diced Potatoes

1 diced Chayote Squash, pit removed

2-3 cups Broth

2 cans diced Tomatoes (I use no salt added)

1 can Corn (I used no salt added)

1 can Green Beans (I used no salt added)

Shredded Cabbage, desired amount 

     Add Chicken, Onion, Garlic, Carrots, Potato and Chayote to large soup pot, til Chicken cooked thru and Vegetables begin to soften on low medium heat.  Then pour in remaining ingredients and heat til Cabbage is softened.  This will make a very large pot full, and is great for crowds.  Season as desired, although I just enjoy the natural flavors as they were meant to be.  Enjoy!  ;)

Wednesday, February 28, 2024

Celery Rice Beef All Week

 







Check out my full video by clicking Here!

     I love having my food on hand and ready to go at a moments notice, I thrive the best in those circumstances.  And, BTW, did I mention I need it to be as easy as possible.  So I came up with with my Celery Rice Beef All Week, and now I can have lunch or dinner ready with in 3 minutes, which seems reasonable when you are hungry.  This will make six 2 cup servings, and then adding in extra vegetables for bonus benefits, which only takes this one to the next level!  And, as an extra extra bonus, feel free to swap out the Beef for Chicken, Turkey, Beans, Tempeh or Tofu.  So many choices, so few meals.  ;)

Ingredients for 6 servings~
2 pounds 96% lean Ground Beef (sub for Chicken, Turkey, Beans, Tofu, Tempeh)
2 chopped Onions
1 Bunch diced Celery
1 Tablespoon chopped Garlic
1 cup Rice
3 cups Vegetable Broth
Broccoli, chopped Florets and Stem
Carrots, diced
Coconut Aminos

     Add Beef, 1 of the Onions, Bunch of Celery, and Garlic to large pot and cook on medium til Beef is browned and Vegetables are crisp tender.  Meanwhile, cook Rice according to directions using remaining Onion and Broth if desired.  Drain Beef mixture, and stir in Rice, divide into 6 equal containers, and store in fridge to use during the week.  Keep chopped Broccoli and Carrots on hand in fridge, when ready to serve, pull out desired amount of the Florets and Carrots, add to microwave safe bowl and cook for 2 minutes, set aside while heating up Beef mixture for one minute, add all to Salad Bowl, top with raw chopped Broccoli Stems and finish with a drizzle of Coconut Aminos.  Enjoy six times!  ;)

Tomato Tofu Soup

 






For full video click Here!

     Are you looking for a good lunch idea for the week!?  If so, I have a nice fun plant based idea that will grab your attention.  This Tomato Tofu Soup will allow you to be swallowing health in every spoonful.  Every bowl is filled with single ingredient plant based foods filled with fiber, and as an added bonus you will find it giving you Queso vibes.  Each of these 6 two cup servings are only 379 calories, 51g carbs, 16.5g fiber, 34.5g net carbs, 25g protein, and 6g fat.  Ok so, I just have to point out that HUGE protein punch, and that is all coming from plants folks!  Wowzers! And what a fun way to experiment with Tofu, you will be amazed how it just takes on the flavor of what it is served with.  New ideas keep the kitchen interesting! ;)

Ingredients for 6 servings~
2.5 pounds diced Tomatoes
1 pound trimmed diced Carrots
12oz diced Onion
1 seeded and diced Jalapeno (more if desired)
1 Tablespoon chopped Garlic
1 Tablespoon Olive Oil
2 14oz containers drained Extra Firm Tofu
8oz chopped Kale
2 15oz drained Cannellini Beans (sub with favorite)
Seasoning as desired

     Toss Tomatoes, Carrots, Onions, Jalapeno, and Garlic with Olive Oil and spread on parchment lined baking sheet, roast at 400 for one hour.  Remove, and cool slightly.  Add to heavy duty blender along with Tofu and blend to desired consistency.  If you would like to add the Kale and Beans to blender you can do that as well.  Otherwise, just stir in Kale and Beans, then season as desired.  Divide into 6 equal parts, approximately 2 cups, and store in containers if using for the week for lunches.  Enjoy ;)

Thursday, February 22, 2024

Nutty Brown Rice and Broccoli

 






For YouTube video click Here!
     
     The more I know, the more I understand the importance of having as many plants in our diets as possible.  To sum it up, it really makes our tummy super happy!  Think gut microbiome.  So here’s where I am on this spectrum, I am trying to crowd out as many other things as possible to make room for more plants.  Basically focusing on what can I add versus what I am taking away.  My biggest stumbling block is coming up with ideas to incorporate in my normal routine, so when I come up with a delicious option, I have no choice but to share it!  If you have a wonderful plant based meal idea, please share it with me as I continue on my journey to health!šŸ„—

Ingredients for one Salad~
Mixed Greens ( I used Kale, Spinach, or Romaine)
3/4 cup cooked Brown Rice (I cook 1.5cups dry Rice at a time and divide it up into 6 servings in the fridge)
Fresh chopped Broccoli, including the stem
Fresh sliced Carrots
1/4 cup chopped mixed Nuts
Sliced Green Onion
Cherry Tomatoes
1 Tablespoon Coconut Aminos

     Fill a Salad Bowl with fresh mixed Greens, set aside.  Cook Rice according to directions, I add a diced Onion and Bouillon to my pot of simmering Rice.  Meanwhile, add desired amount of chopped Broccoli and sliced Carrots to microwave safe bowl along with 2 Tablespoons water, and microwave for 2 minutes.  Bonus Tip:  I keep chopped and prepped Broccoli and Carrots on hand all week and ready to go when needed.  Add cooked Rice, Broccoli and Carrots to Salad Bowl, along with chopped Broccoli Stems, Nuts, Onions, Tomatoes, and Coconut Aminos.  Enjoy šŸ˜‰ 



Tuesday, February 20, 2024

Savory Oatmeal

 






To enjoy YouTube version click Here!

     Have you heard of Savory Oatmeal!?  Whelp, me neither...until my friend Jill mentioned that she started her day with savory oats versus sweet oats, and that it stuck with her longer.  It made me stop and go hmmmm.  So what is a girl to do but give it a whirl herself, ...she had me at staying power.  Each of these two servings are only 365 calories, 47.5g carbs, 12.5g fiber, 35g net carbs, 16g protein and 13g fat (Salad and Garnish not included).  After perusing those macros, I now know why it is a morning dream come true!  If you try it, let me know how you feel about the savory vs sweet debate...and, if you get a Risotto vibe bubbling up!  ;)

Ingredients for two servings~
1/2 cup Steel Cut Oats
2 cups Water 
1 cup chopped fresh Broccoli
1 cup torn fresh Kale
1/4 cup Nutritional Yeast
1 Tablespoon Coconut Aminos
1/4 cup chopped Walnuts
Garnish additions optional:  Tomatoes, Onions, Mixed Greens

     Bring Water to boil in saucepan, add Oats, reduce to simmer for 20 minutes, during last two minutes stir in Broccoli and Kale.  When finished cooking, stir in Nutritional Yeast and Coconut Aminos.  Divide into two equal portions and top each with 2 Tablespoons chopped Walnuts.  If desired, serve over a bed of fresh Baby Spinach Leaves and chopped Kale, and top with Tomatoes and Onion.  Enjoy :)