Whoa, allergies!! I stayed home from work today due to feeling like absolute crap when I woke up this morning. With my head pounding and my eyes/face swollen, I finally dragged myself to the kitchen to make something to eat:
4 - 5 Parsnips, peeled & processed fine
2 cups mixed raw vegetables (I used carrot, peppers, green ionion, corn, green beans, and peas)
Cauliflower can be used in place of parsnips. While I love cauliflower, parnsips are sweeter, process finer (in my mini processor at least), and serve as an inexpensive alternative, thus the reasons I find myself using them more and more.
Adapted from Frugal Raw by Mattye Lee Thompson
1 orange, peeled, seeded, & pith removed
1 1/2 tsp chopped jalapeno
3 cloves garlic
1" piece ginger, peeled
1/2 tsp red pepper flakes
4 Tbs raw local honey
3 Tbs Braggs Liquid Aminos
1/2 tsp sesame oil
1 tsp olive oil
Process in high speed blender or food processor until smooth. Store in an airtight container until ready to use.
Light, simple, and absolutely delicious! It was exactly what I needed. And now I need to get back into bed.
Hope you all had a fabulous day!
But Vegan and Gluten Free!
*Partially hydrogenated anything & corn syrup also not included*
Adapted from Grand Prize Coconut Caramel Bars
1 recipe vegan caramel sauce
1/4 cup Lighter Bake*
1 cup sucanat*
2 teaspoons pure vanilla
1 flax egg
1 1/4 cups Better Batter All Purpose Gluten Free Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups finely shredded unsweetened coconut unsweetened & toasted (1/4 cup reserved for topping)
1 1/2 cups crushed dark chocolate
1 tablespoon coconut milk
Prepare the caramel sauce
Note: I increased slurry to 1 1/2 Tbs arrowroot + 1 1/2 Tbs water for a thicker sauce.
Preaheat oven to 300F. Line a baking sheet with parchment paper and lay out the coconut. Bake until golden brown (approx 15 - 20 minutes), stirring it halfway through and keeping a close eye towards the end as it gets dark quick!
Remove toasted coconut from oven and increase temperature to 350°F. Transfer coconut to a small bowl and reuse parhcment to line a 9 x 13 baking pan. In a large bowl, beat together the lighter bake, sucanat, vanilla, and flax egg. Mix in the flour, salt, baking powder, and all but 1/3 of the toasted coconut.
Spread mixture along bottom of pan, pressing down and evening it out as needed. Bake for 15 minutes. Remove from oven and drizzle 1/2 - 2/3 cup of caramel sauce on the crust, spreading as needed and return pan to the oven for another 10 to 12 minutes.
Meanwhile, melt dark chocolate.
When caramel layered crust is ready, remove it from the oven and pour on the melted chocolate, spreading it evenly across the from side to side. Sprinkle half of the remaining coconut on top of the chocolate and set aside to cool (aka: pop pan in fridge!)
Add 1 TBS coconut milk to remaining caramel sauce and heat up in microwave. Stir to combine. Drizzle caramel over the bars and sprinkle remaining cococnut. Cut into bars and store in airtight container in fridge.
Happy Friday, Kids!! I'd love to stay and chat but I'm way behind schedule today due to locking my keys in the car this morning (DOH!). Fortunately my old friend, Chris, (from way back to grammar school days!!) came to my rescue. A much appreciated ride to the dealership and back for a spare key (that opens the door) for me yielded a big thanks + a container of cocnut caramel squares for Chris. :-) That said, I'm off to play catch up.
Cheers to a fantastic holiday weekend! Have fun and be safe -
Jillian Michaels Ripped in 30 + 30 minutes Cardio (Treadmill/Elliptical)
I began the day with a vigorous workout and had another juice for breakfast (minus the parsley due to having run out).1 lb carrots
2 green apples
1 large grappefruit
3 leaves romaine
Eager to catch some rays, I packed my little cooler (BBQ Kale Chips
, Sweet Potato Haystack Fries
, and two mini Black Bean Quinoa Burgers
topped with Red Onion Basil Aioli
). Then I got flax crackers going in the dehydrator and headed out the door.
Red Onion Basil Aioli
Scaled down recipe from Voracious Eats
1 Tbs Red Onion
1 tsp Nayonnaise
1/2 tsp fresh basil
2 twists fresh ground black pepper
Sweet Potato Haystack Fries:
Two sweet potatoes, washed, spiralized & seasoned with olive and several twists of Trader Joes Everyday Seasoning Blend. I dehydrated these iin my Good4U 9 tray at 145 for an hour, then at 105 for 15 hours.
BBQ Kale Chips
Using the BBQ Sauce recipe posted here
and the method described here
these are by far my favorite kale chips!
Unfortunately, mother nature had different weather plans that I anticipated but this turned out to be a good thing in that I found myself at the Christmas Tree Shop (never a bad thing) and scored a little gem but I'm saving that for tomorrows post :-)
In regards to the flax crackers, I am about 14 hours in and they are looking fantastic. Once they are ready I will post a picture but in the mean time, here is the recipe:
Spicy Summer Salsa Crackers
Adapted from Raw Foods on a Budget
1 1/2 cup flaxseeds, whole
3 cups water
1/2 cup chia seeds
1 cup white corn
1 large locally grown red tomatoes
1/2 medium red bell pepper
1/2 medium white onion
2 cloves garlic
1/2 tsp sea salt
1/2 bunch fresh cilantro
1/8 cup olive oil
1 tsp cayenne
Fresh ground pepper, to taste
Soak flaxseeds overnight (or at least 6 hours). When soak time is complete, pour seeds into a large bowl. Next, you will make a liquid sauce to add to the flaxseeds. Remove the corn from the ear using a knife. Now, blend the corn, tomatoes, red bell pepper, white onion, garlic, and olive oil until completely liquified. Then pour the liquid mixture into the large bowl with the flaxseeds. Mix until the liquid mixture is well distributed. Chop up the cilantro and add to the mixture. Now add chia seeds, then the salt, increasing the quanitity to taste.
Pour approximately one third of the mixture onto one Teflex sheet (or parchment paper) and spread it to 1/8-inch thickness. Repeat the process, until you have used all of the mixture. You will need 1-2 more Telfex sheets. Place all sheets in the dehydrator.
Dehydrate the flax crackers at 105-degrees. When the top of the crackers are dry (about 12 hours), turn over and remove the Teflex sheets. Dehydrate for 36 more hours.
And on that note, I am off to do my nightly meditation (I have uploaded it above) and then bed as I am scheduled to be at work at 7am.
Have a great night everyone!!
My mom's stuffed peppers are one of the rare meat-eating day food memories that I fondly recall. Her recipe, from what I can recall, was classically comprised of ground beef, rice & tomato sauce deliciousness stuffed into a green pepper. Mmmmm... It's been YEARS since I have eaten one yet I vividly remember how excited I would get when I knew that what we were having for dinner and year after year they were my special birthday dinner request.
Stuffed peppers have been on my mind recently and thus served as the driving force behind tonights dinner. Inspired by mom & made meatless by me, I present to you:
"Just Like Mom's Stuffed Peppers" Casserole
1 pkg meatless ground*
2 cloves garlic, thinly sliced
1 tbs onion, diced
2 cups peppers, sliced thin
Olive oil, for coating skillet
Herbs/Seasoning, optional, to taste*
1 cup cooked quinoa*
2 cups tomato sauce, your choice (see notes)
3/4 cup vegan cheese*
Rinse quinoa in cold water and cook as directed. While this is cooking:
Oil bottom of skillet and heat your grounds, onion, peppers, and garlic. Feel free to add fresh herbs or other seasoning according to your own preference. I added a few pinches of dried oregano, a dash of fresh ground sea salt, and a healthy dose of fresh ground pepper.
Add 1 cup of the cooked quinoa, 2 cups of tomato sauce, and 1/2 cup of vegan cheese to the skillet & mix thoroughly.
Transfer mixture to a baking dish and top with remaining cheese. Bake @ 350 F for approx 25 minutes.
* Daiya Brand cheese is my preferred pre-packaged vegan cheese. It both melts & stretches!
* I used Quorn brand Meatless Soy-Free Grounds (not vegan as it contains egg white). It's fully cooked - just heat & serve.
* For the sauce, I made my own. Feel free to use your own sauce recipes. For those who dont have, I have included a basic marinara recipe from Isa Chandra Moskowitz's Appetite for Reduction cookbook so be sure to scroll to the bottom.
* I used green, red, and yellow pepper as that is what I had in the fridge and they needed to be used. For a more traditional feel just used green (and use rice in place of quinoa.)
* Quinoa is my first choice as far as grains are concerned. Its a complete protein, a good source of fiber, high in iron, gluten free, and considered to be easily digested. If you are not familiar with quinoa I highly recommend trying it. When I cook quinoa, I usually cook more than I plan to eat at that time and store it in the fridge for use later in the week as it goes with almost everything.
Healthy yet Time Saving Tips:
* Use 1 pkg sliced frozen peppers in place of fresh peppers to cut down on prep time. While fresh is preferred, frozen vegetables are packed with nutrients & have the added bonus of convenience when your short on time, which makes it possible to be healthy even when your busy!
* When using canned or jarred products, READ THE INGREDIENTS LABEL!! A good choice product will have a list that's short (aim for 5 or less), simple, and comprised of things you recognize and identify as food. Sodium content is notoriously high in prepackaged foods so choose "No Salt Added" whenever possible. Along with such, be on the look out for added sugars, corn syrup, names you can't pronounce, and extras that seem unnecessary.
I like this recipe because its simple yet delicious, and is done in twenty minutes from start to finish making it a good go to for those who are trying to balance being healthy with a busy schedule:
"Mom's Marinara" - From Appetite for Reduction by Isa Chandra Moskowitz
Makes 4 cups, Active Time 10 minutes, Total Time: 20 minutes
1 teaspoon olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
Fresh ground black pepper
1 24 oz can crushed tomatoes
1/4 tsp salt
Pre-heat 2 qt pot over medium-low heat. Saute garlic in the oil for approx 1 minute. Add thyme, oregano, and pepper & saute for additional minute, adding splashes of water if needed. Add tomatoes and salt and stir everything together. Cover the pot yet leave a little gap for steam to escape and cook for 10 minutes. Taste for salt & seasoning and serve
Per 1 cup serving: 70 calories, 15 calories from fat, 1.5g total fat, 13g carbs, 3g fiber, 4g sugar.
Sodium is listed as 520g but will vary based on the brand of crushed tomatoes used.