Tag: nutritarian

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

Recipe: Warm Quinoa with pine nuts, olives and tomatoes

warmquinoaIngredients: 1/4 white onion small dice
1 large tomato, diced
1 cup black olives, sliced
1 cup parsley, chopped
1/4 cup pine nuts
1 tablespoon No-Salt seasoning
1/2 teaspoon cayenne (omit if you don’t like spice)
1 teaspoon black pepper
2 cups water for quinoa
Water for water sautéing

Directions: In medium size pan, on medium high heat water sauté the onion for 2-4 minutes until soft.
Turn up heat to high, add 2 cups water and bring to boil then add quinoa and seasonings. Stir until boiling again, turn down to simmer, cover and cook for 5-6 minutes.
Add tomatoes, olives and parsley.
Mix through.
Remove from heat and add pine nuts.
Serve warm as side dish.
Leftovers are great reheated or use cold on green salad. E
njoy!

Recipe: Smoothies

smoothiesA week of green smoothies! One of the things I missed the most while gone to Seattle was my Blendtec… Should’ve just packed it along with me!

greens
collard greens
kale
spinach
berries
juice
banana
grapes
mango
cherries
ice
carrots
apple

Recipe: Green Smoothie 4

green smoothe4I 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!

Recipe: Minestrone Soup

image

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: Polenta Artichoke Bake

c92e845087e911e38b820e7db094518e_8Healthy 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!

 

Restaurant Review: Jason’s Deli – Utah

jasons deli

Jason’s Deli is a great option for nutritarian meal. The salad bar has wide variety of ingredients. My salad today is loaded with beet succotash salad artichoke hearts carrot tomato jalapeno peas bell pepper pepperoncini mixed greens, drizzle of balsamic vinegar with hummus on the side