Massaged Kale Salad

Okay so I know I’m not exactly new on this kale trend. In fact I’m far far behind. My problem with kale has always been how bitter and tough it is- I swear anyone who likes it is lying through their teeth…

Anyhow, massaged kale totally changed my mind about the dark green “health food”. My sister suggested this as a side salad for dinner one night and I reluctantly agreed. But to my surprise I really liked the salad! Tossing the kale with a little oil totally changes the texture and fast – I love it. If you’ve been hesitant to jump on the kale train try this and let me know what you think!

image

Massaged Kale Salad with red pepper and carrot

Ingredients:

2 large bunches of kale

1 red pepper 

4 large carrots

1 tsp sesame oil 

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp ginger

garlic to taste

image

Directions:

Break kale into bite sized pieces. Place in a large bowl. Add in sesame oil, rice vinegar, ginger, garlic, and soy sauce. Using your hands “massage” the kale for about 5 minutes. Top with sliced red bell pepper and chopped carrots – toss so the whole salad is mixed and enjoy!

Advertisements

Miso Cucumber Noodles with Eggplant and Beyond Meat

As I’ve mentioned, on weeknights I strive to create healthy and easy meals that are also delicious. After a long day at work, I don’t want to spend hours in the kitchen so that I can eat something healthy for dinner. That’s why I keep several recipes like this in the back of my mind! It’s delicious and healthy but so easy to make.

If you like the sauce, make extra and keep it in the fridge. You can use it as a salad dressing or marinade for another type of vegetable!

IMG_7249

Miso Cucumber Noodles with Eggplant and Beyond Meat

serves one

Ingredients:

1 medium cucumber

1 cup sliced eggplant

1 serving (about 6 strips) grilled Beyond Meat

1 tbsp miso

2 tbsp rice vinegar

2 tsp minced ginger

1 tbsp water

IMG_7248

Directions:

Begin by slicing your eggplant. Put a little oil in a pan and add in eggplant. Put a lid on the pan and let cook for about 5 minutes, stir occasionally.

Meanwhile, wash and dry your cucumber. Using a vegetable peeler, make noodles out of the cucumber. Place them in a bowl and set aside.

Combine miso, vinegar, ginger, and water to make your sauce. Adjust the amount of water to create the desired thickness. Drizzle a little sauce over your cooking eggplant, and cook for a few more minutes.

Saute the Beyond Meat strips for about 3 minutes on each side. Place eggplant & Beyond meat over your cucumber noodles, drizzle with remaining sauce, and enjoy! A quick, easy, and healthy meal 🙂

IMG_7247

 

Toast with Chocolate Yogurt Spread

For some reason, I can go a whole month eating the same breakfast every day, only to be suddenly sick of it. This has been true for cereal, oatmeal, bars, you name it.

So, in an effort to avoid breakfast burn out, I’ve been trying to change it up on a more regular basis. I’ve been experimenting – with one catch – it has to be quick and easy.

This morning, rushing to make breakfast before getting out the door, I decided to try making a spread out of Greek yogurt. If you read this blog regularly, you know I LOVE chocolate. So this breakfast was right up my alley.

Bonus – because I used Greek yogurt, it’s full of protein, meaning (hopefully) I’ll be filled till lunch.

image

Toast with Chocolate Yogurt Spread

Ingredients:

1 serving plain or vanilla Greek yogurt

1 tbsp cocoa powder (I like dark chocolate)

2 pieces toast of choice

sweetner if desired

Directions:

Mix yogurt, cocoa powder, and sweetener. Toast your bread and spread with yogurt mixture. Easy, healthy, and delicious!

 

Summertime Salmon Salad

I know, it’s been a long time since I posted – Sorry!!

This summer has been crazy – I’ve now been at my new job three weeks and am just getting into the swing of things. I’m planning to back to regular posting asap!

First I have a wonderful and easy summertime salad to share with you. When we made it, we used the grill for the salmon, but it works just as well to fry it quick on the stove. The recipe is so simple but makes use of all the great produce available right now. And in interest of cutting down time in the kitchen and spending more time outdoors, we used store bought dressing to top our salads (my favorite is Newman’s Own Lite Sesame Ginger Dressing) Thanks momma for sharing this wonderful meal with me 🙂

IMG_7224

Summertime Salmon Salad with Goat Cheese

serves two

Ingredients:

2 salmon filets of desired size

1 1/2 cup chopped white mushrooms

1 cup halved cheery tomatoes

1 cup shredded purple cabbage

1 cup chopped cucumbers

1/2 cup goat cheese

4 cups spinach

2 cups arugula

olive oil

salt and pepper

dressing of choice

IMG_7229

Directions:

Preheat your grill and rub salmon filets with olive oil and a little salt and pepper. Grill for about ten minutes (5 each side) until the salmon is cooked.

Meanwhile, prepare the salad by chopping all of your veggies. Divide the spinach and arugula between two large plates or bowls and top with veggies. Add goat cheese and top with the cooked salmon.

Dress with your favorite dressing and more salt and pepper if desired. Best enjoyed outdoors 🙂

IMG_7227

Shrimp & Pineapple Kebabs

If you regularly read this blog, you know I love grilling in the summer. There’s a seemingly endless amount of combinations you can grill up and they all are so good. And what better way to get the most out of every nice day than making dinner outside too.

My mom and I prepared this recipe the other night in under 30 minutes, giving us plenty of time to sit outside and enjoy a summer night. If you don’t eat shrimp, try replacing it with tofu or chunks of a veggie burger. Swamp out any of the veggies for something you like better!

photo 5

Shrimp & Pineapple Kebabs

serves two

Ingredients:

6 shrimps

1/2 cup chopped pineapple

1 red onion

1/2 yellow pepper

1/2 red pepper

3/4 cup halved purple potatoes

1 cup baby bella mushrooms

skewers

dipping sauce (we chose BBQ but anything would be good)

photo 5

Directions:

Begin by cutting all the vegetables, potatoes, and pineapple into kebab-sized pieces. Preheat grill. Build your kebabs by skewering the shrimp, vegetables, potatoes, and pineapple in any order. Brush the grill with a little olive oil and cook the kebabs until browning, about 5 minutes each side.

photo 1

Remove and serve hot with your favorite dipping sauce!

photo 4

photo 3

Stir Fry with Buffalo Vinaigrette

I recently decided to try textured vegetable protein, something I had never cooked with before. It comes dry, and you prepare it by combining it with water and microwaving it. I love it! It’s such a versatile protein and is fun to use. You’ll be seeing more of it in my recipes coming up! If you don’t feel like trying textured vegetable protein, try any type of crumbled protein instead.

photo 4

Stir Fry with Buffalo Vinaigrette

serves two

Ingredients:

5 large carrots

1 cup mushrooms

2 cups broccoli

1 yellow onion

1 cup textured vegetable protein

1/2 avocado

1/4 cup Frank’s Red Hot

1/4 cup apple cider vinegar

1 tsp garlic

1 tsp paprika

1 tsp lemon juice

photo 1

Directions:

Dice onion and place in heated pan with olive oil or cooking spray. Cook about two minutes. Meanwhile chop carrots, mushrooms, and broccoli, add to pan with onions and cook until veggies are cooked (about 6 more minutes).

Cook the textured vegetable protein according to directions on package. Set aside.

Combine the remaining ingredients (besides the avocado) in a bowl to make the vinaigrette. Slice the avocado.

Finally, layer the vegetables, textured vegetable protein, and vinaigrette on a plate. Top with avocado and serve.

Sriracha Noodle Soup

Even though it’s getting warmer, I still love soup. It’s such an easy thing to throw on the stove and is customizable to whatever you have in your fridge. For example, this soup was supposed to have sweet potatoes in it, but when I cut into my sweet potato it was rotten – so I adapted and added some different ingredients in.

Soup is also great when you’re cooking with friends. We made this recipe last week while catching up over glasses of wine. All that is really required is chopping and heating, so if you get distracted it’s no big deal 🙂

I want to try this recipe again with the sweet potato that is in the original recipe we adapted this from (http://naturallyella.com/2014/03/20/sweet-potato-sriracha-noodle-soup/) – if you try it, let me know how it tastes! Adjust the sriracha depending on how spicy you like it!

photo 3

Sriracha Noodle Soup

serves 3-4

Ingredients:

1 medium red onion

1 tbsp minced garlic

1 1/2 tbsp minced ginger

1 carton vegetable broth (about 5 cups)

2 tbsp lime juice

1-2 tbsp sriracha

2 tbsp soy sauce

1/2 cup chopped carrots

1 1/2 cup sliced mushrooms

3-4 servings rice noodles

Cilantro + bean sprouts for garnish

photo 2

Directions:

In a pit, heat a little oil or cooking spray. Stir in red onion and cook until soft (about 4-5 minutes). Add the garlic and ginger and stir for about one minute. Add in 4 cups vegetable broth, lime juice, sriracha, and soy sauce. Bring to a boil and then reduce to a simmer.

Add the carrots and mushrooms. Cook about 2 minutes. Finally add the noodles and put a lid on the pot – cook until soft (about 5-6 minutes).

Serve the soup in bowls. Garnish with the cilantro and bean sprouts and extra lime juice. Add more sriracha on top for an extra kick!

photo 3

Chocolate Banana Spread

It’s so easy to get in a breakfast rut. Grabbing a bar on your way out the door or pouring a bowl of cereal is super easy. But when I don’t nourish myself with a healthy and hearty breakfast I find my stomach grumbling and attention waning far before it’s time for lunch. So I try to always make something filling and healthy to start my day out on a good note. I’m usually an oatmeal person, but yesterday the thought of eating another bowl of oats just did not seem appealing.

I love Ezekiel Bread, and always keep the cinnamon raisin variety in my freezer.  I decided to make this delicious spread to put on two pieces of toast and enjoy with my morning coffee. This spread would also be delicious on oatmeal or mixed in with yogurt. Get creative but enjoy!

You may be thinking, chocolate for breakfast?! I admit that I’m a chocolate addict but I love chocolate at any time of day. However, the added sugar in most chocolate things is hard early in the day (hello 10am crash). I keep unsweetened cocoa powder in my pantry because it’s an easy way to add chocolate to recipes without extra sugar. The mashed banana in this recipe is so sweet it doesn’t need any extra sugar! Decadent but healthy breakfast 🙂

Image

Chocolate Banana Spread

serves one

Ingredients:

1 very ripe banana

1 1/2 tbsp unsweetened cocoa powder

1/4 cup almond milk

Image

Directions:

Mash your banana in a bowl. Add in cocoa powder, and add milk a little at a time until you achieve desired consistency. Spread on your toast and enjoy!

Image

Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli

I really love sriracha and am always looking for new ways to use it. I love this sauce – it was really easy to make and I’ve had enough leftovers for a few meals. The sweetness of the mango pairs well with the spicy sriracha. Cucumber noodles are a tasty and light alternative to pasta. I love this as a light lunch! It’s especially easy to make if you have the sauce saved in your fridge. While you’re cooking the broccoli and tempeh you can make the cucumber noodles. Your meal will be ready in 15 minutes tops. Perfect!

Image

Mango Sriracha Dressing on Cucumber Noodles with Tempeh & Broccoli 

Ingredients:

1 medium cucumber

1 cup broccoli

1 serving tempeh (about 1/3 cup)

1 cup fresh mango

2 tbsp lime juice

1 tbsp vegetable oil

2 tsp salt

1 tbsp sriracha

1/4 cup water

Image

Directions:

Begin by making your sauce. Combine all dressing ingredients (mango, lime juice, oil, salt, water and sriracha) in a blender or food processor and mix until combined. Transfer sauce to jar or tupperware, you’ll have a lot extra. 

Use a vegetable peeler to create noodles from your cucumber. Heat a little oil in a pan and cook your broccoli. Meanwhile, cut your tempeh into cubes and cook about 2 or 3 minutes on each side. Arrange noodles, broccoli, and tempeh on your plate and top with your Mango-Sriracha sauce. Easy and delicious!

Image

 

Adapted from: http://inpursuitofmore.com/2014/04/28/zucchini-noodles-with-asparagus-corn-mango-sriracha-dressing/#comment-235241

Brussels Sprout & Tempeh Stir-Fry

If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!

For a more flavorful sauce, add some ginger and garlic. However, it’s plenty good without, and tastes light and fresh. Feel free to substitute whatever vegetables you have on hand. I imagine red pepper or broccoli would taste delicious in this dish.

Image

Brussels Sprout & Tempeh Stir-Fry

serves two

Ingredients:

Brussel Sprouts (about 20)

2 servings tempeh

1/2 a yellow onion

1/2 cup carrots

1/2 cup mushrooms

1 tbsp cornstarch

3 tbsp soy sauce

2 tbsp rice vinegar

1/4 cup water

Image

Directions:

Begin by mixing cornstarch, soy sauce, rice vinegar and water in a small bowl. Stir well and set aside.

Next, chop the onion half and halve the brussels sprouts. Heat a little oil or cooking spray over, and add onions and sprouts. Meanwhile, slice carrots and mushrooms and add to the pan after about 4 minutes. Cook all vegetable together for about 4 more minutes. Slice the tempeh.

In a separate pan, cook the tempeh about two minutes on each side. Add to the mixture of all the vegetables, and poor sauce on. Cook two more minutes and transfer to serving dish. Enjoy!

Image

Adapted from: http://inpursuitofmore.com/2013/04/29/recipe-10-minute-brussels-sprout-tempeh-stir-fry/