I think I’ve found a green smoothie combination that makes my heart sing! Ingredients: spinach, watermelon, banana, orange, avocado, apple juice, chia seed, ice water … Literally skipped out of my kitchen with delight!
Such a veggie nerd!
Tag: vegan
Recipe: Minestrone Soup
Minestrone soup is one of my all-time favorites! As with most of my soups, I love to make a big pot, eat for few meals and freeze extra in individual serving size containers to enjoy later. That way I don’t get bored with a good thing but also to have quick and healthy meals for reheating later.
Ingredients:
1 medium yellow onion, diced
3 cloves garlic, diced
1-14.5 ounce canned diced tomatoes
1-10 ounce mild Rotel
2 cups elbow noodles
1 cup frozen fresh corn
1 cup frozen peas
2 cups cubed carrots
1 tablespoon black pepper (use less if you don’t like the spice kick)
1 teaspoon red pepper flakes (may be omitted if you’re a spice wimp)
2 tablespoons Italian seasoning
2 tablespoons organic no-salt seasoning
1-15 ounce can kidney beans, rinsed (red or white)
4 cups water
Directions:
Boil elbow noodles for 5 minutes, drain. Don’t wash the pot, just put empty pot back on the stove on medium-high heat.
Water sautee onion and garlic for 3 minutes. Add water as needed, then add carrots and continue water sauteeing for 3 more minutes.
Add tomatoes, Rotel, and spices. Stir and heat together for 2 minutes.
Add water, corn, peas, beans and noodles. Bring to a slow boil for 5 minutes, turn down heat to medium, cover and cook for 15 minutes.
Serve warm with fresh local bakery bread – ask the baker for something unique. For those family members who want traditional minestrone, serve individual servings with a drizzle of olive oil and sprinkle parmesan cheese. Avoid those two ingredients and you have a wonderful vegan soup that’s much healthier!
Note: Minestrone always tastes better the second day, so if you plan well cook the soup the day before you want to eat. When reheating, make sure to not over boil, just slow bubble. Avoid microwave too!
I’ll see you at the table!
Recipe: Curried Quinoa
Ingredients:
1 cup quinoa, cooked
1/4 cup yellow onion, diced
1/2 yellow bell pepper, diced
2 clove garlic, diced
1 teaspoon curry powder
1/4 cup craisins
1/4 cup raw cashews Lemon
Directions: Cook quinoa per package instructions. In another pan, water sautee garlic, onion, and bell pepper for 5 minutes. Add all ingredients to quinoa and mix through. Turn off heat, leave covered for 5 minutes. Squeeze juice of half of lemon over the quinoa and serve immediately. Great with veggies, like roasted Brussels sprouts.
Restaurant Review: Ginger’s Cafe 3
Best healthy fast food in Springville – veggie wrap from Ginger’s Garden Cafe. Great lunch on the go while driving to St. George.
Product Review: Vegan Tamales
Vegan tamales with salsa and tomatoes and cilantro – ole! Yes, my tastebuds were happy.
Making granola healthier
I love granola and am always looking for ways to make it healthier.
For a quick and easy way to add more omega to your granola, sprinkle on one teaspoon chia and one tablespoon raw sunflower seeds. Good for your brain and you’ll love the extra texture too!
Good morning to you and yours!
I’ll see you at the table…
Restaurant Review: Rye SLC
First time, so I tried a variety of dishes. Appetizers of Garlic Fries and Truffle Mac & Cheese. I love garlic, but after starting with the Garlic Fries, everything else tasted like garlic. So if there was any truffle oil on the Mac & Cheese, I couldn’t taste it, but it was creamy-lovelyness. I liked the option to add bacon or spinach – the fresh spinach was stirred in just before bringing to the table and added a nice layer of texture. Main course was pho-like Noodle Soup. Aromatic enough to combat the garlic attack on my taste buds, but I think their garnish was wimpy with very little cilantro and Thai basil. Some people love fatty ppork and I’m sure it added flavor, but no thank you! Industrial, simple decor made for an easy environment that was comfortable for a casual business lunch. The service was slow, but nice and easy going. Overall, it was a good experience, but I’d still recommend Oasis Cafe (located just one block north) over RyeSLC – any day of the week.
Recipe: Healthy Breakfast
Kick start my morning with a vegan carrot muffin and fresh grapefruit juice. Amazing how working in a cafe I can get so much done in a short period of time!
Product Review – Ghost Pepper Salt
My new favorite seasoning: Ghost Pepper Salt from @savoryspicefranklin! Adds a nice kick to a green salad… Just a few granules will do!
Recipe: Polenta Artichoke Bake
Healthy and easy recipe – great for families and individuals because you’ll want leftovers!
(Serves 4)
Ingredients:
1-12 oz white beans, drained and rinsed
1-14 oz can diced tomatoes 1-20 oz spaghetti sauce (any flavor works)
1 yellow onion, diced
4 cloves garlic, minced
2 cup celery,
1/2 inch slice
3 cups fresh frozen artichoke hearts
2 tablespoons organic no-salt seasoning
1 tablespoon black pepper
2 tablespoons Italian seasoning
1 package polenta, cut into 8-1 inch rounds
1 teaspoon crushed red pepper flakes (add more/less depending on your love of heat)
Directions:
In large pot, on medium-high heat, water saute garlic and onion for 5 minutes.
Preheat oven to 350 degrees.
Add celery and artichoke hearts and saute 3 more minutes.
Add diced tomatoes, spaghetti sauce, spices and beans, mix thoroughly and heat through for at least 15 minutes.
In 9×11 baking dish, place polenta rounds in two rows of 4.
Carefully pour sauce over the polenta, spread evenly.
Bake 20-30 minutes, or until bubbling on top.
Garnish with fresh basil Serve warm with green salad on the side.
Enjoy!
I’ll see you at the table!