One 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.
Tag: nutritarian
Recipe: Polenta Tomato Bake
My 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
Need 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.
Recipe: Black bean and avocado easy salad
My 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!
Recipe: No Cheese Nachos
Before going nutritarian, I was a sucker for nachos and all the cheesey gooey goodness. So here’s my version of no cheese nachos!
Ingredients:
Rice/bean chips
Diced tomato
Vegetarian chili
Cubed avocado
Chopped cilantro
Salsa
Just as good as the real deal!
Recipe: Hummus
Need an appetizer for a party? Try Hummus with veggies and crackers/chips.
Recipe: 2 cans garbanzo beans, 1 drained Juice
1 lemon
1/2 teaspoon cumin
1/2 teaspoon paprika
2 teaspoon organic no-salt seasoning (my fav is Kirkland)
1/2 teaspoon cayenne/chili pepper
2 clove garlic
1 tablespoon tahini
Blend all ingredients in high powered blender for 35 seconds
Note: additional ingredients could include kalamata olives, sun dried tomatoes, or whatever you want!
Recipe: Mango Avocado Salsa
Mango Avocado Salsa… yeah, it’s THAT good!
Recipe:
Toss together:
1 ripe mango, cubed
1/2 ripe avocado, cubed
1/2 teaspoon jalapeno, finely diced
2 tablespoon cilantro, rough chopped
Juice of half lime
Season with black pepper to taste. (Avoid salt because will likely have salt on chips)
Serve with tortilla chips and jicama spears.
Recipe: Seasoned Black Beans
Seasoned Black Beans… a can of cooked beans kicked up a couple notches! If you’re staying in rental house, or back at home, beans are great way to eat healthy and get enough protein for playing and working. I like beans with a little extra somethin’, so try this recipe:
In a medium size pot on medium high heat, water saute for about 3 minutes 1/2 white onion and 2 clove garlic, both diced
Turn heat to medium low and add to pot:
1-20oz can black beans with water from can
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin seeds
1/2 teaspoon black pepper
Simmer for 15 minutes. Enjoy as you would any beans! (I ate mine with fresh tomato and cilantro and chips)
Recipe: Pasta Dinner
Dinner is served!
A quick and easy, yet healthy meal that’s great for home and abroad. You’ll be tempted to sprinkle parmesan cheese, but resist the urge for healthier meal!
Recipe:
Boil 1 package of whole wheat pasta (I used penne)
In medium pot, on medium high heat, water sauté 1/4 cup white onion, diced, with 1 clove garlic, minced, for about 3 minutes.
Add to pot:
1-10oz can tomato sauce
1 yellow bell pepper, small dice
1 cup broccoli
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
On medium-low heat, stir occasionally until heated through, about 15 minutes.
Drain pasta and serve immediately. Serve with green salad for larger meal/course.