Category: recipe

Recipe: Power Kale Salad and Lentil Soup

Power Kale Salad and Lentil Soup for lunch!
kale salad and lentil soup
I’m pretty sure my body has a calcium deficiency right now because I keep waking up in the middle of the night with charlie horses in my calves. So I am adding the plant based calcium today with a big kale salad.
Salad Ingredients:
1 big leaf of Kale, ripped into little pieces
4 leaves of Romaine, ripped into bite-size pieces
1/2 avocado, cubed
1 cup #blueberries
2 tablespoons raw unsalted sunflower seeds
2 tablespoons walnut pieces
1 tablespoon olive oil and balsamic vinegar

Directions:
Wash kale and lettuce thoroughly, towel dry lightly. Using large salad bowl, toss with OO and balsamic vinegar. Then add all the other ingredients. Mix and enjoy the textures and tastes of a nutrient rich salad!

Peanut Veggie Pasta Salad

I originally found this recipe on Tasty and tried to follow the recipe exactly. But, to make the recipe easier, I’ve provided some notes below.

Ingredients:
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha [Jen’s Note: Omit for less spice. People can add the Sriracha on if they want it spicy.]
1/4 cup water
1 Tbsp. ginger /minced
3 cloves garlic /minced [Jen’s Note: This is a lot of garlic, but pasta can take a lot of garlic, just be prepared for the garlic after taste.]
2 Tbsp. brown sugar
1 Box Whole Grain Linguine (or any pasta will do)
1 cup carrots /finely cut into matchsticks
2 cucumbers /shaved using vegetable peeler [Jen’s Note: I didn’t want long pieces of cucumber, so I cut cucumber lengthwise, scooped out the seeds, then cut into 1/4″ thick crescent shaped pieces.]
1 red bell pepper /thinly sliced into strips
1 yellow bell pepper /thinly sliced into strips
1/2 cup green onion /sliced
1/4 cup cilantro /chopped
1/4 cup peanuts /chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool. [Jen’s Note: Break the noodles in half so it’s easier to cook, mix and even easier to eat later. I used regular spaghetti and it worked great.]

In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar. [Jen’s Note: Don’t try to wisk this together. It makes one heck of a mess. Instead, use a high powered blender to get the consistently creamy sauce that will incorporate the sauce ingredients better for even flavor.]

Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. [Jen’s Note: Use a deep bowl for combining and one with a lot of space over the top otherwise you’ll find it’s hard to mix this all together.]

Garnish with chopped cilantro and peanuts. [Jen’s Note: Also consider adding 2 tablespoons sesame seeds for added crunch and texture.]

I’ll see you at the table!

Asian Noodle and Vegetable Stir Fry

Sometimes I think I was born on the wrong continent. I LOVE Asian food. I especially love Asian noodle dishes. Here’s a great dish that works well for adults and kids.

Ingredients:

1 package of rice noodles – I recommend getting something fresh, not frozen nor dried, in the refrigerator section of an Oriental food store.

1 zucchini, 1/4 inch slices

1 carrot, 1/8 inch slices – if you have a mandolin or quick slicing machine, it goes much faster and more consistent thickness

2 celery stalks, 1/4 inch slices

1/2 white onion, thinly sliced

2 cloves garlic, minced

1/2 head of broccoli, cut into small florets

Cilantro leaves, peanuts and lime wedges for garnish.

Water for the water-sautéing.

For the meat lovers: Add one pound of shelled shrimp.

 

Sauce ingredients:

1/4 cup low-sodium soy sauce

2 tablespoons Sriracha – omit if you don’t like spicy

1/4 rice wine vinegar

1/4 teriyaki sauce

Before you start cooking, mix together the above ingredients and set aside for when you’re ready to add the sauce to the stir fry.

 

Directions:

First start with cooking your noodles per the directions on the package. Strain your noodles and set aside in a bowl. You’ll want to run warm water over them later to break up the “stuck” noodles before adding to the stir fry.

Using a large wok on medium high heat, add 1/4 cup of the water (not using oil saves calories and fats) then immediately add the garlic and white onion. Keep moving the veggies so that they don’t stick and add a little water as needed. Cook for about 3-5 minutes, or until the onions are clear.

Add the other veggies and keep adding water as needed. Use the lid if you want to keep the steam in the wok.

If you’re adding shrimp, do that now. It should only take 1-2 minutes to cook the shrimp.

Add the sauce and heat through with the veggies. Should take about 2-3 minutes.

Add the noodles and stir through, getting the sauce and veggies mixed thoroughly. Take care to not stir too hard and break up the noodles. Better to keep the noodles intact – looks better.

Serve immediately. Allow the diners to add their own garnish.

Enjoy!

Recipe: Another green smoothie

greensmoothie5Half way through an awesome week! Veggies and fruit keeping me healthy and strong. Today’s green smoothie includes:
Collard greens
Apple
Orange
Half avocado
White grape juice
Water and ice

Recipe: Hummus Tacos

As much as I love to cook, there are days that I want something quick and easy to eat, but still healthy! Today’s

Today’s lunch: Hummus Tacos.


Ingredients per taco:
1 small size tortilla – wheat roll better than corn
1/4 cup hummus per taco
3 tomato slices per taco
1/4 avocado per taco
2 lettuce leaves
Directions:
Tortilla on plate. Spread hummus down middle. Stack tomato, avocado and lettuce. Fold like taco and enjoy! I usually have two for lunch with some fruit on the side. Enjoy!

Recipe: Breakfast Smoothie

Breakfast is served! Start your day off healthy: good fuel in = good output
Spinach, apple juice, avocado, peach, berries, cantaloupe, water, ice