Category Archives: Health & Lifestyle

Brussels Sprouts and Radicchio Salad (V) (GF)

Posted in Clean Eating, Fast and Simple, Gluten Free, Health, Health & Lifestyle, Side Dishes, Vegan Recipes, vegetarian, Vegetarian Dinner Recipes by

kale and radicchio saladTo be honest, this recipe was supposed to be a slaw – but my clumsy self broke the shredder attachment on my food processor (BIG surprise – not). So, in a panic and in desperate need to use up my 2 lb bag of brussels sprouts and the head of radicchio sitting in my crisper, I decided to turn this slaw into a salad.

This slaw or salad is a great addition to any bbq or pasta dish. Here is my recipe:

The ingredients:

  • 1 1/2 tsp. plus 1/4 cup olive oil
  • 1/4 tsp. kosher salt, plus more, to taste
  • 1 tsp. sugar
  • Pinch of cayenne pepper
  • 2 lb. brussels sprouts, trimmed and fibrous stems removed
  • 1 small head radicchio, quartered and cored
  • 2 Tbs. cider vinegar
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. whole-grain mustard
  • 3 Tbs. maple syrup
  • Freshly ground black pepper, to taste

The method:

  1. Shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
  2. In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
  3. Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.

Dan Dan Noodles …errrr Rice (GF) (V)

Posted in Clean Eating, Fast and Simple, Food for the Soul, Gluten Free, Health, Health & Lifestyle, Lifestyle, Meat-Eater Approved, Meat-eaters and Vegetarians Unite! recipes, Vegan Recipes, vegetarian, Vegetarian Dinner Recipes by

Dan Dan RiceI didn’t feel like noodles last night, so this recipe is my take on Dan Dan Noodles – but with rice instead.

Dan Dan Rice

The ingredients:

Sauce Ingredients

Main Ingredients:

  • 1 teaspoon oil
  • 1/2 teaspoon chili paste
  • 1/2 teaspoon minced garlic
  • 1/4 ounce minced green onion
  • 1/2 block drained, plain tofu (for veggies) or 4 ounces cooked ground chicken (for meat-eaters)
  • 14 ounces cooked egg noodles
  • cornstarch

Garnish

  • bean sprouts
  • julienne cucumber

The method:

  1. Combine all sauce ingredients and set aside.
  2. Cook rice according to package or internet directions. I like to cheat and use the frozen rice is venting bags from Trader Joe’s and Sprouts. All you need is 3 minutes in the microwave to perfectly cooked rice.
  3. Heat 2 woks. Add one teaspoons of oil to each. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
  4. Add tofu to one pan and cooked ground chicken to other and sear, stirring and tossing for 5 to 10 seconds.
  5. Add sauce mixture and simmer for 20 seconds.
  6. Thicken proteins  and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of rice.
  7. Garnish with bean sprouts and julienne cucumbers.

My Favorite Weekday Breakfast (GF)

Posted in Baking, Clean Eating, Gluten Free, Health, Health & Lifestyle, vegetarian, Vegetarian Dinner Recipes by

morning glory muffin

Morning Glory Muffins (GF)

The ingredients

  • 2/3 cup canola oil
  • 1/2 cup evaporated cane sugar
  • 1/4 cup natural brown sugar
  • 1 teaspoon gluten-free vanilla extract
  • 3 eggs
  • 1 cup quinoa flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup seedless raisins
  • 1/4 cup toasted coconut flakes
  • 1 teaspoon grated orange zest
  • 1 tart red apple, unpeeled, cored, and finely chopped

The method

  1. Preheat oven to 350°F.
  2. Put oil, cane sugar, brown sugar, vanilla and eggs into a large bowl and whisk by hand for about 1 minute to incorporate air into the mixture. Set aside.
  3. Put flour, potato starch, tapioca starch, baking soda, cinnamon, xanthan gum, and salt into a second large bowl and stir well. Add flour mixture, carrots, zucchini, walnuts, raisins, coconut, orange zest, and apples to the reserved sugar mixture and stir well to form a batter. Scoop batter into 12 paper-lined muffin tins and bake until cooked through, about 25 minutes.

green smoothie

Green Goddess Smoothie

The ingredients

  • 1 1/2 cup organic apple juice
  • 2 cups spinach
  • 1 cup kale leaves
  • 1/4 cup chopped strawberries
  • 1/4 cup frozen mango
  • 1/4 cup frozen pineapple

The method:

  1. Combine ingredients in a blender until smooth. Pop in a straw and enjoy!

Best Kale Salad (GF)

Posted in Clean Eating, Fast and Simple, Gluten Free, Health, Health & Lifestyle, Side Dishes, vegetarian, Vegetarian Dinner Recipes by

kale salad

Kale Salad a la True Foods

The ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 3 cloves garlic, mashed
  • 1/2 tsp coarse salt
  • Pinch red pepper flakes
  • 2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds
  • 1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish
  • 2 Tbsp breadcrumbs, toasted (I toasted up some Udi slices for a gluten-free option)

The method:

  1. In a large bowl, whisk together oil, lemon juice, garlic, salt, and pepper flakes. Add kale and toss to coat. Let sit at room temperature for 10 to 30 minutes.
  2. Add grated cheese and breadcrumbs and toss.
  3. Garnish with shaved cheese before serving. Cover and refrigerate leftovers up to two days.

Tempeh Fajita Stack (GF)

Posted in Fast and Simple, Gluten Free, Health, Health & Lifestyle, Meat-Eater Approved, Meat-eaters and Vegetarians Unite! recipes, vegetarian, Vegetarian Dinner Recipes by

tempeh fajita stack

Tempeh Fajita Stack

The ingredients:

    • 4 tablespoons canola oil, divided
    • 2 tablespoons lemon juice
    • 1 to 1/2 teaspoons seasoned salt
    • 1 to 1/2 teaspoons dried oregano
    • 1 to 1/2 teaspoons ground cumin
    • 1 teaspoon garlic powder
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon paprika
    • 1/2 teaspoon crushed red pepper flakes, optional
    • 1 package tempeh (vegetarian)/ 1 lb boneless skinless chicken breast, cut into thin strips
    • 1/2 medium sweet red pepper, julienned
    • 1/2 medium green pepper, julienned
    • 4 green onions, thinly sliced
    • 1/2 cup chopped onion
    • 4 cups cooked brown rice, warmed
    • Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

    The method:

  1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the tempeh in one bag and chicken in another. Seal and turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
  3. Discard marinade. In the same skillet, cook chicken/tempeh over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
  4. Spoon filling onto the rice. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

 

Summer Pasta with Charred Roma Tomatoes

Posted in Fast and Simple, Food for the Soul, Gluten Free, Health, Health & Lifestyle, Meat-Eater Approved, vegetarian, Vegetarian Dinner Recipes by

Zucchini nad Cherry Tomato Pasta with Charred Roma Tomato

Summer Pasta with Charred Roma Tomatoes

The ingredients:

  • 1 lb dried gluten-free pasta
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 small zucchini, grated
  • 1 small yellow zucchini, grated
  • 1 pint cherry tomatoes, halved
  • 1 roma tomato, sliced and seasoned with salt & pepper
  • 1/4 cup grated parmesan cheese, to serve

The method:

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
  2. Preheat the broiler, and oil a cookie sheet for roma tomatoes, add the tomatoes until crispy (around 3-5 minutes total).
  3. Meanwhile, heat oil in a small, non-stick frying pan over high heat. Add garlic, zucchini and tomatoes. Cook, stirring often, for 3 minutes or until tender.
  4. Drain pasta, reserving 2 tablespoons cooking water. Return pasta and reserved water to saucepan. Add zucchini mixture, salt and pepper to pasta. Toss over low heat until heated through. Spoon into bowl. Top with parmesan, broiled tomatoes and serve.

Sloppy Joes and Oven Fries

Posted in BBQ, Food for the Soul, Gluten Free, Health, Health & Lifestyle, Lifestyle, Meat-Eater Approved, Meat-eaters and Vegetarians Unite! recipes, vegetarian, Vegetarian Dinner Recipes by

sloppy joes oven fries Sloppy Joes

The ingredients:

  • 1 Tablespoon olive oil
  • 1/2 onion, diced
  • 1 celery stock, diced
  • 1 carrot, peeled and diced
  • 1 package veggie meat crumbles (veggie version)/ 1 lb of ground turkey(meat-eater version)
  • 2 cups of tomato sauce
  • 1/2 cup ketchup
  • 2 Tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon oregano
  • squirt of srichacha sauce
  • dash of fresh ground pepper
  • gluten-free buns

The method:

  1. In a skillet, heat up the olive oil over medium heat. Add the onions, carrots and celery and saute for about five minutes or until they start to soften.
  2. Add the rest of the ingredients and bring to a simmer. Cook for 10 to 15 minutes or until it has reached a desired consistency.
  3. Assemble mixture on buns; serve with oven baked fries (recipe follows).

Oven Fries

The ingredients:

  • 6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
  • 4 tablespoons (1/4 cup) extra-virgin olive oil
  • 1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
  • 2 cups freshly grated Romano cheese
  • 1/4 cup parsley leaves, finely chopped
  • 4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
  • Coarse salt and freshly ground black pepper

The method:

  1. Preheat the oven to 400 degrees.
  2. Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
  3. Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
  4. Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

Fresh Tomato, Pecorino and “Sausage” Pasta (GF)

Posted in Fast and Simple, Food for the Soul, Gluten Free, Health, Health & Lifestyle, Lifestyle, Meat-Eater Approved, Meat-eaters and Vegetarians Unite! recipes, vegetarian, Vegetarian Dinner Recipes by

fresh tomato arugula Fresh Tomato, Pecorino and “Sausage” Pasta

The ingredients:

    • 8 ounces uncooked gluten-free pasta
    • 8 ounces veggie Italian sausage(or real sausage for meat-eaters)
    • 2 teaspoons olive oil
    • 1 cup vertically sliced onion
    • 2 teaspoons minced garlic
    • 1 1/4 pounds tomatoes, chopped
    • 6 tablespoons grated fresh pecorino Romano cheese, divided
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 cup fresh arugula leaves

     

The method:

  1. Cook pasta according to package directions. Drain.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onion to pan; cook 4 minutes, stirring to crumble sausage.
  3. Add garlic; cook 2 minutes.
  4. Stir in tomatoes; cook 2 minutes.
  5. Add arugula and remove from heat; stir in pasta, 2 tablespoons cheese, salt, and pepper.

 

Simple Tempeh Tacos (GF) (V)

Posted in Gluten Free, Health, Health & Lifestyle, Lifestyle, Meat-Eater Approved, Meat-eaters and Vegetarians Unite! recipes, Vegan Recipes, vegetarian, Vegetarian Dinner Recipes by

tempeh tacos I love Mexican food – and I LOVE simple recipes. This dish took all of 15 minutes to make – mine was made with tempeh and Nick’s was made with chicken.

 

Enjoy!

Tempeh Tacos

  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 package tempeh, sliced into 1/2 inch cubes or 2 chicken breast, diced for meat-eaters
  • 1 tbsp gluten-free soy sauce
  • 1 tsp cumin
  • 1/4 cup fresh chopped cilantro
  • other taco fillings such as lettuce, tomatoes, lime juice
  • corn tortillas or taco shells

The method:

Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.

Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.

Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.

Tempeh with Broccoli

Posted in Fast and Simple, Food for the Soul, Gluten Free, Health, Health & Lifestyle, Lifestyle, Meat-Eater Approved, Meat-eaters and Vegetarians Unite! recipes, Vegan Recipes, vegetarian, Vegetarian Dinner Recipes by

beef with broccoliConfession: I’m kinda obsessed with Pioneer Woman.

I realize she doesn’t necessarily cook the healthiest of meals (she uses butter almost as much as Paula Deen), but damn, those dishes look goooooood. While I was exploring the recipes on her blog, I came across a pretty simple and yummy-looking Beef and Broccoli recipe.

Considering the fact that Nick and I order Chinese take-out all the time, I figured this would be an excellent meal to try – and if it turned out awful, we could always order in. J

I used marinated skirt steak for Nick’s and marinated tempeh for my dish – luckily, both of our versions turned out phenomenally. I thought I had way more broccoli on hand than I actually did, so I compensated by adding some mushrooms and asparagus. Now, the original recipe calls for Oyster Sauce – but I can’t eat that so I made my own version that is vegetarian and shellfish-free.

Tempeh with Broccoli/Beef with Broccoli

  • 1/2 lb skirt steak, thinly sliced into 1/8-in (3-mm)-thick strips
  • 1 lb broccoli, cut into bite-size florets
  • handful of sliced mushrooms
  • 6 asparagus spear sliced into 3-inch pieces
  • 1 tablespoon high-heat cooking oil
  • 1 tablespoon minced garlic

Marinade:

  • 1 1/2 teaspoons gluten-free soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cooking oil
  • Freshly ground black pepper to season the beef

Stir-fry Sauce:

  • 3 tablespoons “oyster sauce” (recipe follows)
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 2 teaspoons Chinese black vinegar (or balsamic vinegar)

“Oyster Sauce”

  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar
  • 1 tablespoon cornstarch (just mix)
  1.  In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinade for 10 minutes at room temperature.
  2.  In a small bowl, mix together the ingredients for “oyster sauce” in one bowl and the stir-fry sauce in another bowl.
  3.  In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the asparagus for 3 minutes. Then add broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
  4. Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the mushrooms and tempeh/steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
  5. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.
  6. Serve over a bed of brown rice.