Author: Jennifer

Love sharing and exploring interesting food.. Especially plant based dishes. Traveling, movies, audio books, exploring outdoors with friends and family all fill my heart with joy and peace.

Product Review: Udi’s Granola

udis granolaOne of the biggest changes for me around food was reading food labels. As you learn about what is added to food, you’ll realize how there’s a lot of additives, sweeteners, etc. added to our food. I look for as few #ingredients as possible and as natural as possible, of course! I found this yummy granola at Walmart, ironically! Few ingredients, great taste. I added soy milk and peach for a delicious and quick breakfast.

Recipe: Polenta Tomato Bake

polenta-tomato-bakeMy cooking juices are flowing… a new recipe emerges.
Ingredients:
Prepared polenta in tube, cut into 8 rounds
3 cups brussel sprouts, cut in half
1 15 oz can white beans, drained and rinsed
1 28 oz can stewed or crushed tomatoes
1 medium white onion, diced
4 cloves garlic, diced
1 tablespoon organic no-salt seasoning
1 tablespoon Italian seasoning
1 tablespoon black pepper
1 cup fresh basil, rough chop
1 cup Daiya Mozzarella cheese

Directions:
Preheat oven to 350 degrees. Bake brussel sprouts for 15 minutes on parchment lined baking sheet. While baking, use large pot to water sauté garlic and onion for 3 minutes on medium high heat. Turn heat down to medium and add beans, tomatoes, spices. Add baked brussel sprouts and mix throughly, turn down to low after about 10 minutes. You’ll be baking the dish later, so don’t over cook the veggies.
Using the same parchment paper, place the polenta rounds on the cookie sheet and bake 15 minutes.
Using a small lasagna dish, place baked polenta on bottom. Generously cover with tomato sauce. Bake for 20 minutes, or until sauce is bubbling on edges and middle. Sprinkle the fresh basil across top, with Daiya on top of basil. Return to oven for 5-10 minutes, or until Daiya is bubbly.
Serve immediately as only dish, or with green salad. Serves 4.

Restaurant Review: Paradise Bakery – Utah

paradise bakeryNeed a quick place in American Fork for nutritarian or vegan meal… or in any area dominated by fast food? Paradise Bakery’s Mixed Greens salad is easily customized. First, start with large size, add sunflower seeds and edamame for protein. Have it tossed with red wine vinegar and grab extra lemon slices near drinks for extra pop of flavor. Not a bad alternative… and you’ll fill your stomach with low cal, high nutrient lunch. Much better for the body and mind than most places in the area. Great spot for business lunch, family gatherings and they offer free wifi.

Restaurant Review: Taco Janes – California

taco-janes-san-anselmoTaco Janes in San Anselmo!

I’ve heard great things about Taco Janes in San Anselmo for years, so I was pleased to join my mom her long time BFFs for dinner. While the menu sports plenty of meat lover Mexican dishes, I was delighted to find several veggie based dishes too. I enjoyed the veggie burrito (with optional wheat tortilla). Easy to request no cheese or sour cream for vegan dish. chips and salsa was rockin’ good! Other ladies really enjoyed the salmon on salad and fish tacos. Looked great! This is a great place for family dinner, date night, gathering of friends. If you have opportunity to meet the restaurant owner Matthew, take the chance to ask him about his photography on the walls – he has an eye for capturing Cuban culture in photography.

Restaurant Review: JoAnn’s Cafe – California

joanns-cafe-so-san-franBreakfast at JoAnn’s Cafe in So. San Francisco!

Loved to connect with coaching clients during breakfast! Delish orange french toast to start a day of meetings in Silicon Valley and Easy Bay. Perfect place for a business meeting, or casual gathering.

Restaurant Review: Moonlight Deli – California

moonlightOne thing I love about traveling is checking out small local restaurants. Yummy falafel sandwich with hummus and tabouli. Great customer service. Perfect spot for quick bite and to go sandwiches.

Recipe: Black bean and avocado easy salad

black-bean-avocado-saladMy life is crazy busy, so having good #healthy food ready to go is key to eating right. Here’s a simple yummy recipe:

Ingredients:
2 cups grape tomatoes
Juice of 2 limes
1/4 cup cilantro, rough chop
1 can black beans, drained rinsed
1 avocado, cubed
1 teaspoon no-salt seasoning
1/4 cup raw pumpkin seeds

Directions:
Mix all ingredients together, store in air-tight container in fridge for up to 1 week (if it lasts that long!). For extra spice, add cayenne or tiny diced jalapeno.

Usage options: Great on green salad, add to quinoa or couscous. Or great as a side! Bon appetite!