Tag Archive | vegetarian

Quinoa & Berry Breakfast

A few weeks ago I did a reset detox (more on that in a future post) and all of the recipes were so amazing! I have a friend looking for some quinoa recipes and I realized I haven’t really blogged any of the ones I’ve tried.

So to kick it off I am going to post a recipe for one of the breakfasts I had on the detox. I never thought to have quinoa for breakfast, but really its a hearty healthy option much like steel cut oats!

Quinoa & Berries
1/2 cup cooked quinoa (red quinoa pictured here)
1 cup mixed berries
1/2 tbsp coconut oil

Mix together while quinoa is warm and eat! ((I make a batch of quinoa and then reheat in the mornings since its quicker!))IMG_20130909_093656_551

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Summer, Summer, Summer-tiiiime… And Three Bean Salad

One of my favorite things about summer (besides sangria and pool time, duh) is all of the fresh veggies and fruits at the farmers market.  Over the past three months I have pretty much gone vegetarian, only eating meat roughly once a week. In doing so I feel so much better inside and out.

People always panic when you tell them you are making the conscious effort to not eat meat. But how will you get enough protein?!  Iron?!  OMG you are going to DIE!!!!!  Funny, I plug all of my food into my handy My Fitness Pal app and I check every day and my nutrition information begs to differ! You want to know why? Legumes and greens and other nutritious foods that are tasty, cheaper, and healthier. Go figure!

A staple every summer in my kitchen is a three bean salad I had first tried about 15 years ago at my friend Kath’s outdoor party. It’s her mom’s recipe, but over the years I have tweaked it up for my taste.  I like to make a full batch, and use it as a side dish all week.  With all of the beans, it is a great source of… you guessed it… protein!  It’s light and tangy and perfect all summer long.

three bean saladThree Bean Salad

15 oz can wax beans
15 oz can garbanzo beans
27 oz can kidney beans
½ bunch cilantro finely chopped
½ cup olive oil
½ cup red wine vinegar
2 tsp salt
1 tsp pepper
6 packets splenda (or ¼ cup sugar if you prefer)
1 green bell pepper chopped
4 green onions (including greens) finely chopped
4 celery stalks finely chopped

Drain and rinse the beans in a colender.  Mix all ingredients until well blended.  Refrigerate for 8 hours or overnight.  Tastes best next day.  Keeps for 4-5 days.

Note: I use the reduced salt canned beans.  If you prefer to soak dry beans, go for it, but you may need to add a touch more salt to the salad. Conversely, if you use regular canned beans, you may want to omit the salt and add to taste!

Summer Mediterranean Salad

My mother likes to bake.  She is a very left-brained person by nature.  She is a bookkeeper, a quilter, and when she feels like it, a baker.  It drives her crazy when she asks me how I made something for dinner because when it comes to measurements I wing it or eyeball it.  Cooking isn’t a science like baking.  It is an art. I always say that a recipe is like a blank canvas.  It gives you the foundation you need to create your masterpiece.  While not many of my recipes I would consider masterpieces, I do enjoy creating them, and I do enjoy eating them, so I’ve at least got that going for me!

A couple weeks ago I grabbed a recipe off the internet, Prevention.com to be exact.  It was a light and healthy salad I was looking forward to making.  Except I kept getting side tracked by friends, and fun, and work.  By the time I finally got around to making it, I had received an email with a similar salad recipe from Whole Foods.  But it was just different enough that I thought, damn, I could blend these two together and make a REALLY good salad that eats like a hearty meal.

It turned out delicious, and even better the next day when the flavors all had a chance to really meld together.  And with our recent hot weather it made for a perfect dinner on a warm night.

Remember- objects may be closer than they appear in miorror- all measurements are just approximate to be used as a guide.

Summer Mediterranean Saladmed salad

1/2 box whole wheat orzo
1 can garbanzo beans (chickpeas)
1/2 cucumber – quartered and sliced
1 cup grape tomatoes – halved
1 red bell pepper – chopped and roasted
1/2 small red onion – chopped
2 cloves garlic – minced
2 tbsp parsley – chopped
4 tbsp fresh lemon juice
2 tsp olive oil
Crumbled Feta
Salt & Pepper to taste

Cook orzo in boiling water according to directions (al dente). While cooking, drain and rinse garbanzo beans and place in large bowl.  Add all other ingredients, toss, and let set for 10 minutes.  Drain and rinse orzo in cold water, twice.  Drain and add to bowl.  Toss together and serve!

Note: If you are gluten-free, omit the pasta.  If you are going dairy free or vegan, omit the feta.  This is such a yummy recipe in many forms, find one that is best fit for you!

So-FREE-Tas! (aka Sofritas)

A week or so ago I received an email from Chipotle.  Yes I subscribe, remember I try and get as much free grub as possible for my birthday!?

Well much to my surprise the email contained a text code to receive a FREE burrito, bol, or salad containing their newly rolled out shredded organic tofu option!  I did cartwheels!  Well, ok not really.  But I was very, VERY excited.  Not only do I love all things that start with the letter F… But I have also been making a conscious effort to wean myself off of most meat and processed foods.  So I jumped at the chance to try this new Bol option at my neighborhood Chipotle.

ImageNot only was it less spicy than the chicken I usually get (which I guess I am a wuss because some days it is just TOO darn spicy) but it also had the beautiful smoked chipotle chili flavor that EVERYTHING at it’s namesake *should* taste like, but really doesn’t.  It was delicious.  I told a couple of friends about it, who each had a different take on it, so I decided this week to go back and try it again, this time on my dime ((sigh)).

It was just as savory as the first time, and I believe the less meat I consume, the higher this option will climb in my eating out “go-to” list.

Thanks Chipotle, job well done!

Slow Cooker Vegetarian Chili

As a meat eater, I am becoming more and more enamored by vegetarian dishes. To the point where I think I might actually make the conscious decision to stop making meat and/or dairy a priority. Mostly because it can be expensive! Secondly because it can be unhealthy. I am not making any promises, I have enough goals I am focusing on for this year. But I will admit there is a level of curiosity.

In my weekly quest to try a new recipe a lot of them have been vegetarian, by accident really. Here is my delicious find of a vegetarian chili.  Easy to throw together before heading to work during the week!

Slow Cooker Vegetarian Chili

2 cups low sodium vegetable broth
1/4 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
2 tsp steak sauce
1 tsp salt
2 garlic cloves
1 mini chipotle cube bullion
2  15oz cans no salt added black beans
1  15oz can no salt added kidney beans
1 15oz can no salt added pinto beans
2  14.5oz cans diced tomatoes

Optional Toppings

Naturally Yours sour cream
Shredded Cheese
Cilantro
Crushed Tortilla Chips

Rinse and drain all beans.  Combine with all other ingredients except toppings.  Cover and cook on low for 8 hours.  Enjoy with toppings of your choice!


Inspired by a recipe at myrecipes.com

chili