This dish is no where near vegan, but I still consider it pretty clean eating. I discovered this recipe on Oxygen Women’s Fitness. It was a perfect post workout recovery meal after today’s 6 mile trail run and to say it was delicious is an understatement. I think I’ll try nixing the shrimp and swapping the chicken sausage for a vegetarian sausage next time. I’m pretty sure it will be just as satisfying. Recipe after the jump. Continue reading
Most of my diet is made up of vegan and raw foods, but I don’t deprive myself. If I want meat I’ll have it. Sometimes it’s once a month and sometimes a couple of times a week and when the mood strikes this is one of my fave dishes.
I discovered this chicken recipe in Living Well magazine years ago. It’s light, healthy and off the charts delicious and the best part is once you’ve prepped the ingredients all you have to do is put them in the crock pot and wait. Recipe after the jump. Continue reading
As I’ve mentioned before I’m partial to raw and vegan foods. However, I do think a little meat (even red) every now and then can do a body good. As with many foods I just believe moderation is key. One of my favorite recipes is this Brazilian flank steak with molho campanha. In spite of the red meat this dish is surprisingly light and refreshing, which is one of the reasons I like it so much. Plus, it’s super quick and easy to make. Seriously, next time you want to impress someone with your cooking skills without putting in much work you’ve got to try this . Recipe after the jump.
An electric grill works fine for this recipe.
6 cloves garlic, minced
1/2 small hot pepper, such as jalapeno or serrano, minced
2 tsps extra-virgin olive oil
1/4 tsp salt
2 lbs flank steak
1 14-oz can heart of palm, drained, halved lengthwise and thinly sliced
4 medium tomatoes, chopped
1/2 cup chopped red onion
1/2 small hot pepper, such as jalepeno or serrano, minced
2 Tbsp red wine vinegar
1/4 tsp salt
1. Preheat grill to high (see broiling variation)
2. To prepare churrasco: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of the steak.
3. To prepare molho campnha: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.
4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with molho campanha.
Instead of grilling, in Step 1 position oven rack 6 inches from heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.
I have really been off my healthy eating game lately. But, what better time to get back in the game then at the start of the new year right? Today I had a green smoothie, well technically it was pink because of the bright red strawberries I used. It contained spinach, frozen strawberries, frozen bananas, 1 tablespoon of flax-seed oil and water.
I discovered this new brand of frozen strawberries at Sprouts market. They’re crazy good, you can smell fresh strawberries the minute you open the bag and the berries are really sweet. My little ones can’t stop snacking on these as is. I was so surprised at how good these tasted and smelled (especially for being pre-frozen) that I had to re-check the ingredients for sugar and artificial flavor enhancers. Yep, only one ingredient…strawberries.
I also had an open faced raw veggie sandwich on ezekial bread topped with sliced avocado, red onions and tomatoes, alfalfa sprouts and a sprinkle of spike’s salt free seasoning with a side of cubed melon.
Happy New Years everyone and remember, If you haven’t been eating as healthy as you’d like this past year you can always create a new beginning in 2012. Cheers!
I’ve mentioned before that curry is one of my favorite flavors and one of my favorite ways to make it is in curry split pea soup. I love this kind of soup prepared pretty much any kind of way but flavoring it with curry adds so much flavor and richness. I usually keep a cooked batch of this in my fridge and use it as an on the go healthy meal so I don’t end up reaching for something crappy when I’m starving and in a hurry. It’s also a perfect vegan meal for a cold winter’s day and it’s easy to make. Recipe after the jump…
16 oz dried split peas
1 Tablespoon olive oil
1 medium white onion, diced small
2 tablespoons fresh ginger, minced
3 cloves garlic, minced
8 cups water
1 carrot to grate in at the end (optional)
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
2 teaspoons salt
generous pinch cinnamon
Saute the onions in the olive oil at medium heat for about 5 minutes. Add garlic, ginger and spices. Saute 2 more minutes. Add the water and stir well. Add the split peas. Cover and bring to a boil. Bring heat back down to medium, let soup simmer for about an hour, until peas are tender. Grate in the carrot and serve. You can garnish with fresh cilantro if you have it on hand.
I had broiled grapefruit for the first time at a cozy bed & breakfast while on vacation in Eugene, Oregon a few years ago. It was so juicy, fresh and delicious I’ve been making it ever since. I like to make this when I have friends or family over for breakfast or brunch.
- 1 grapefruit, halved crosswise
- 2 teaspoons agave nectar, honey or maple syrup
- 1/4 to 1/2 teaspoon cinnamon
- dash of nutmeg (optional)
Preheat Broiler. Using a paring knife loosen grapefruit segments along edge of rind, making sure not to poke through. Next, loosen segments from each other. Spread 1 teaspoon of sweetener of choice over each half and sprinkle with cinnamon and nutmeg. Place grapefruit halves on baking sheet cut side up and broil approx. 3 minutes and serve.
Isn’t this popcorn kit the cutest gift idea ever? I think it’s adorable and my mom the popcorn addict would get a total kick out this. I’m not exaggerating about her being a popcorn addict either, it’s actually pretty strange .
Check out Elsie over at A Beautiful Mess for instructions on how to create this on your own as well as a ton of other fun stuff.
This salad is bright and colorful and tastes as yummy as it is beautiful to look at. It’s a refreshing combo of bitter, sweet and spicy and includes a couple of my favorites cumin and avocado.
The sweet mango balances out the bitterness of the arugula and the red chili pepper gives it an extra unexpected zing. I like that it’s based on one of the less popular greens which is a nice change of pace and to boot it’s easy to make. When I’m making this an all raw meal I just double up on the avocado and mango and eat this as a stand alone salad.
6 cups arugula leaves
1 mango, peeled and cut into long slices
1 avocado, peeled and sliced
½ red onion, sliced
1 tbs lime juice
Spicy orange vinaigrette
1 tbs champagne vinegar
4 tbs orange juice, about ½ orange
2 tbs lime juice, about ½ lime
4 tbs olive oil
½ tsp cumin
2 tbs finely chopped cilantro
1 red chili or hot pepper, sliced
Salt and pepper
Combine all ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed. Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes. Rinse and drain the onion slices. Toss the arugula leaves with half of the vinaigrette. Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top. Serve immediately.
This fresh Italian salad is a favorite of ours around here and takes all of 10 minute to make. My children love to eat the below recipe as is but I often swap my mozzarella slices with avocado slices to keep it raw and vegan. Sometimes I turn this into a full meal by serving it on top of bruschetta slices which makes for vegetarian Italian sandwiches.
4 tomatoes, each cut into 6 slices (about 1 1/2 pounds)
1/2 pound fresh mozzarella cheese, cut into 12 slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup fresh basil leaves
Arrange 4 tomato slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.
I can’t get enough of this vegetarian recipe lately. I’m an avocado addict so this is right up my alley. When I want to keep this meal 100% raw I wrap the avocado chimichurri mixture in lettuce leaves for a yummy raw wrap instead spooning it onto bread. I also reduce the below measurements for the lemon juice, red wine vinegar and olive oil by half to cut back on calories and if you’ve got places to go and people to see I recommend reducing the garlic too (smile).
2 Tbs. lemon juice
2 Tbs. red wine vinegar
3 cloves garlic, minced (1 Tbs.)
¾ tsp. salt
½ tsp. red pepper flakes
½ tsp. dried oregano
¼ tsp. ground black pepper
¼ cup olive oil
¼ cup chopped cilantro
¼ cup chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 ½-inch-thick slices whole-grain or ciabatta bread, toasted
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices, and serve.