Macrobiotic bowl remix

This was inspired by a dinner I had a Blind Faith Cafe celebrating the end of the detox. As you have noticed, the detox never really ended but became very much incorporated into my life.

This week has been a little rough on the healthy eating plan. For Valentine’s dinner Brian and I went out for sushi. Yum. We were very good about ordering light and healthy rolls and avoiding the crunchy and creamy rolls. However, the sodium in the soy sauce made me feel like a blimp. Then, there was the wine with the girls night. And then, I left my job of almost 8 years yesterday to start a new and exciting job. My coworkers showered me with all sorts of delicious healthy and not so healthy treats. We topped it off by going out for Mexican last night and having margaritas.Fiesta!

Ugh. My body was talking to me today and it was using a few four letter words about how I treated it this week. So today I started my day off with a run and big glass of kale, spinach, apple, carrot, parsley and ginger juice. I ate almost all detox and unprocessed foods all day long. Had another big glass of green juice for supper along with the Macrobiotic remix bowl.

The beauty of the bowl was that Brian loved it! I expected him to eat it, but ask that I make it more often. His didn’t have the kale in it(he turns his nose up to the stuff). But it made enough for both of us to have a sizable dinner and two containers of leftovers for me to eat in the coming days. It’s so much easier to make healthy choices when things are convenient.

The bowl contains quinoa cooked in vegetable broth, black beans, cooked kale, roasted tofu and sweet potato fries cooked in coconut oil. So tasty. I’m already salivating thinking about eating it for lunch tomorrow.

 

Hot mess enchiladas

When I was in Texas, the land of Tex-Mex food, a few weeks ago I had some really amazing vegetable enchiladas. So, of course, I wanted to recreate them. Well, mine didn’t come out quite like theirs. In fact, they were a hot mess, but they tasted good.

Ingredients:

  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1/2 yellow(or any color) bell pepper, diced
  • 1 small yellow squash, diced
  • 1 small zucchini, diced
  • 4 oz baby portabellas, sliced
  • 1 15oz can black beans
  • 1 package 100% corn tortillas
  • 1 jar of enchilada sauce of choice
  • 1 tsp cumin
  • 1 tsp ground coriander
  • salt and pepper
  • 1 tablespoon olive oil

Preheat oven to 350.

Heat oil in a skillet over medium heat. Add onion, cook until translucent. Add garlic, cook for about one minute.

Add bell pepper, squash, zucchini and mushroom. Cook until veggies are fork tender.

Add black beans, cumin, coriander, salt, pepper and cook until heated through, about 2 minutes.

In a large casserole dish, spoon a layer of enchilada sauce across the bottom.

Take a few spoonfuls of veggie mixture and place down the center or tortilla.

Roll and place in pan. Continue with tortillas until pan is full.

Pour rest of enchilada sauce over the top of the rolled tortillas.

Bake for 20 minutes or until heated through.

Serve with sides of brown rice and refried beans.

Why do I call these hot mess enchiladas? Well, they turned out looking like a hot mess. I was trying to keep them healthy, so I didn’t fry the tortillas the way enchiladas are traditionally made. My tortillas were breaking on me left and right. I also didn’t spray the pan before I put them in or add enough sauce to the bottom of the pan, so they stuck to the bottom when I was trying to lift them out. They may have looked bad, but they sure tasted good.

Some of my favorite things

Lately, I have been loving a good tofu scramble for breakfast. Hot breakfast is always a good start to the day. Even better is when I can make a big batch and reheat it later in the week and it still tastes just as good as the day I made it.

Breakfast:

In fact, I made it for breakfast and dinner yesterday. For a single serving, saute some onion and garlic. Add in any other veggies you want. These batches have some yellow summer squash that I needed to use up. Add in 1/2 tsp turmeric and some nutritional yeast( I probably used 1 tablespoon). Add 2 tablespoons water and some pieces of kale. Cook until liquid is gone. Crumble in 1/4 block of drained firm tofu. Stir together. Cook until heated through. Add in some spinach. Cook until wilted. Salt and pepper. Full of protein, veggies and cheesy deliciousness.

Dinner:

For Christmas I got an amazing thoughtful gift of paper white bulbs. I nourished them and grew them in the kitchen and have enjoyed looking at them every time I cook. Very beautiful.

With a spur of the moment stop at World Market the other day, I scored two very exciting new teas.

The Coconut Chai is to die for with a splash of coconut milk in it. I can’t get enough.

 

Whole Food’s avocado and kale salad copycat

This is by far one of my favorite things to get on the Whole Foods salad bar. After having it the other day, I decided that I needed to make it at home. It’s cheaper to do that and more convenient.

I *thought* that I had avocado at home, so I didn’t buy one. I did, it just turned out that when I cut my avocado open it was 75% brown and only 25% usable green. I know some people eat it even when it turns brown, but it just doesn’t taste good to me and creeps me out. So, I had to make a modified version of this salad. I will be making it again soon with a good avocado.

Here’s the recipe for all the people with one whole good avocado.

Ingredients:

  • 1 ripe avocado, lightly mashed
  • 1 small tomato, seeded and diced
  • 1/4 inch slice of red onion, diced
  • 1/2 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 2-3 tablespoons lime juice
  • 1 head kale, stems removed and torn into bite sized pieces
  • salt and pepper

Place tomato, onion, bell pepper, garlic, cilantro and lime juice in a bowl.

Combine. Add in mashed avocado and stir until just combined. I like to leave my avocado slightly lumpy. I know my picture doesn’t demonstrate my love for lumpy avocado pieces, because I was a little short on the avocado. Add salt and pepper to taste.

Add in kale and mix until kale is covered in avocado mixture.

This picture is my messed up attempt. It’s only a half bunch of kale with 1/4 of an avocado. I must say, it was still amazingly delicious.

This recipe yields 4 servings as a side, but I prefer for it to serve 2 and eat it as a meal. It’s ridiculously delicious. It’s pretty much guacamole salad. Oh, and it’s incredibly healthy, too. That thought will never cross your mind while you are eating it because you are going to be “ooohing” and “ahhhing” at the amazing flavor.

I don’t want to make you jealous by my super simple and amazing dinner, but I can’t hold back.

Remember when I made guacamole and tofu wings for the Super Bowl? Well, I had some guac left over and cooked up a little extra tofu without hot sauce. Tonight when I was not motivated to make a mess in the kitchen, I had a brilliant idea.

Open-faced tofu sandwich with guacamole and tomato on gluten-free bread.

I sliced up a medium-sized sweet potato and made baked fries to eat on the side. If you are wondering why the tomato looks so weird, it’s because it is a kumato tomato. They have a slightly brown color and a unique, sweeter taste.

If you have any guac and tofu lying around, I’d highly recommend that you make this quick and easy meal.

Tofu hot wings

Even though neither Brian or I were all that interested in watching the Super Bowl, I felt like it gave me a good excuse to try out the wings recipe over at (never home)maker. So, we watched the half time show that I was excited for, only to be let down. That was awful. What was Madonna thinking? I’m thinking she just needs to retire.

So after the halftime show was over, I headed to the kitchen to make some tofu hot wings and guacamole to munch on while we watched 50/50. Wow, that move broke my heart then tore it into pieces. Good thing the wings are nice and hearty so they didn’t get tear-soaked and soggy on their way into my mouth.

Ingredients:

  • 1/2 block extra firm tofu, drained and pressed
  • 1-2 tablespoons canola oil, for frying
  • 1/2 cup wing sauce
  • 1 tablespoon Earth Balance or butter

Heat oil in skillet over medium-high heat.

Slice tofu into 3/4 in slices. When oil is hot, place tofu in skillet. Cook, turning as needed to make tofu a deep golden brown on all sides.

While the tofu is cooking, add wing sauce and Earth Balance to a bowl.

Microwave for about 45 seconds. Stir to combine.

When the tofu is browned on all sides, toss in buffalo sauce. Let sit for 5-10 minutes.

(never home) make then recommended placing them in the microwave for 30-60 seconds, but I tossed my back in the hot skillet for a few seconds. This made them extra crispy and delicious. However, it took away from their sauciness. In the future I would toss them in sauce again after coming out of the skillet.

These are very tasty and will satisfy any spicy-loving crowd. I would like to find a healthier way to make them instead of frying them in all the oil, perhaps doing a baked version would be good in the future. They went great with guac and chips.

Hope everyone’s weekend was great.

Samosa wraps and the turnip is the new potato

Wow. Wow. Wow!

When Brian and I are deciding what to eat for dinner, we usually default to Mexican or Indian inspired foods. We love them. When I ran across this recipe for samosa wraps from FatFree Vegan, I knew that I was going to have to adapt it to our liking.

I saw that the recipe called for potato. Well, I recently discovered my love for the turnip when I made red lentil soup with turnip and parsley. While eating the soup, I noticed that cooked turnip tasted much like and had the texture of cooked potato. So, I did a little research on the turnip. Did you know that it is a great source of vitamin C, Folic acid, B6 and E, and only have 1/3 as many calories as potatoes?!?!?! Neither did I! Well, you heard it here, first:

The turnip is the new potato!

I got a little excited and off track, sorry. Back to the amazing samosa wraps.

Ingredients:

  • 2 medium turnips(1.5-2 pounds total), peeled and diced
  • 14 oz extra firm tofu, pressed and drained then diced
  • 1 large onion, minced
  • 1 1/2 cups frozen peas
  • 1 15oz can of fire-roasted, diced tomatoes
  • 1-2 tablespoons fresh ginger, minced
  • 1 jalapeno pepper, stemmed, seeded and finely diced
  • 3/4-1 cup water
  • 1 1/2-2 teaspoon salt to taste
  • 3-4 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1 1/2 tablespoon lemon juice
  • 1 tablespoon olive oil
  • tortillas of choice(I used brown rice, gluten-free)

Parboil the diced turnips until can be easily pierced by a fork. Remove water and set aside.

Heat olive oil over medium high. Add onion. Cook onion until it starts to brown.

Add peas, tomato, ginger, jalapeno, and 1/4 cup water. Cook, stirring until peas start to thaw.

Add turnip and tofu to skillet along with 1/2 cup water, salt, curry powder, coriander, cumin, cayenne and lemon juice.

Cover and simmer for 10 minutes. Add more water if necessary. Cook until most of the liquid has evaporated. Taste to determine if more salt or lemon is necessary.

Place a few scoops down center of wrap and roll to eat. Serve with mango chutney if desired. And we did desire.

I hope you’ve read to here before starting to make this recipe. This recipe will probably make 12 decent sized wraps. That was just fine with us, because this stuff is awesome. We’ve been itching to eat this as leftovers every night since I made it. I even ate it atop quinoa. If you don’t love Indian food as much as we do, you may want to cut the recipe in half.¬† I say go for it whole hog. You won’t regret it.

Mango blueberry power smoothie

One smoothie, two ways.

I really liked this smoothie. Super healthy, filling and just the right amount of sweet.

Ingredients:

  • 2/3 cup fresh or frozen blueberries
  • 2/3 cup frozen mango
  • 1 fresh or frozen banana
  • 1 scoop raw green super foods
  • 2 teaspoons chia seeds
  • 1/4 avocado
  • 1-2 tablespoons natural almond or peanut butter
  • 1/2 unsweetened coconut milk
  • 1 cup water
  • 1-2 scoops vanilla protein powder(optional)

Place everything in the blender and blend until smooth.

The smoothie on the left is mine, no protein powder. The smoothie on the right is Brian’s, with the scoop of protein powder. I put the protein powder in his to make it creamier and to trick him into drinking something so healthy. He had no clue that his even had the raw super greens¬† in it, something that usually causes him to turn his nose up. He gulped it down claiming it tasted like ice cream and it kept him full with the added protein. A win-win situation, if you ask me.

Food food food

I love to cook. I don’t love to cook all day everyday, though. Some days I don’t even want to see the kitchen and other days you can’t get me out of it.

Today I spent a few hours in the kitchen this afternoon and made a few recipes so that I have healthy food at my finger tips when I don’t want to cook anything. It really helps me to have food pre-made to stop me from making quick and bad decisions to eat unhealthy.

I made some kale salad, kale chips, cauliflower and almond salad, a batch of quinoa, and some fajita fixings.

That’s a pretty full fridge of super tasty food.

Mmm mmm mmm.