vegetarian

#inspiralized

 

Have you guys hopped on the spiralizer bandwagon yet?  Spiralizers are super affordable and you can spiralize literally anything, well almost anything.  Fun to use, easy to make healthy meals, and a total crowd pleaser!

If you aren’t ready to commit to yet another piece of kitchen equipment, a lot of grocery stores (like Whole Foods and Wegmans) will provide veggies already spiraled for you (I am all about this convenience!).

Anyway, there are tons of options but I thought I would share one of my SUPER EASY favorites.

Squash and zucchini are certainly more summer veggies that are accessible all year but feel free to try this dish with fall produce like sweet potatoes and rutabagas.  Like a lot of things I “cook”, no recipe is required.  Let me just share with you what I did.

Cover the bottom of a flat, heavy pan with water.  While bringing water to a boil, spiralize two medium zucchini. Place into the water and cover. It takes no time at all so stay with it, moving the zucchini around frequently just until they get soft and wilted.  While this is happening, toast a few pine nuts.

Pull your “noodles” out of the pan, drain and pat dry, and place on two dinner plates.  Add a drizzle of evoo, a squirt of fresh lemon juice, a few sliced baby tomatoes, some chopped basil, salt and pepper, and parmesan cheese to each plate (or skip the cheese to make it vegan, duh).

You’re done.

spiralized

 

OMG.  So delicious with an ice cold glass of Sauvignon Blanc.  The perfect light, simple meal.  Serve alongside grilled chicken if you like!

Check out the Inspiralized site for more inspiration!

xx,

rachel signature

Kind of Insane Roasted Broccoli Salad

roasted-broccoli-saladI LOVE BROCCOLI.  Not like cold, gross, hard, raw broccoli.  But roasted, caramelized, nutty, delicious broccoli.  I took my roasted broccoli to the next level and made a super simple, warm salad.  Salty and delicious. Measurements aren’t scientific so give it a whirl and add/take away wherever you like.

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Roasted Broccoli Salad
 
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Author:
Recipe type: Side dish, Salad
Ingredients
  • 1 head of broccoli, cleaned and trimmed and chopped into small pieces
  • EVOO
  • S and P
  • 1 tsp coconut sugar (optional)
  • 1 cup of toasted pecan pieces
  • Dried tart bing cherries (no added sugar)
  • ½ raw red onion
  • ⅓ cup of feta cheese
  • Lemon wedges
Instructions
  1. Cook the chopped broccoli at 350 for thirty-forty minutes with the evoo, salt and pepper and the coconut sugar (it helps everything to caramelize). Very finely chop the half of a red onion. After the broccoli is done and cooled enough to touch (but still warm), chop it into tiny pieces. Throw in a bowl and add the toasted pecans, raw red onion (leave it out if you don’t like it but I love the crunch!), cherries, feta and a squeeze of fresh lemon. Ready to eat!

rachel signature

Buffalo Cauliflower Sliders

You guys…..

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I could not get a picture like this so I had to ask my girls over at Full Belly Sisters permission to use their image because it is what sold my fiance on trying this masterpiece. I know that my meat eating friends may chuckle at the idea of having cauliflower replace meat but there is a reason it is trending this year; IT IS GOOD. The consistency is on point and this particular recipe is to die for. We tossed the kid’s “meat” in BBQ sauce so we could use our favorite Frank’s Red Hot as the buffalo sauce. Mackin (fiance) has mastered the buffalo chicken sandwich so I know deep down he had reservations on how this would turn out. My friends, this is by far one of our new favorite recipes and will make it’s round in our bi-weekly menu. As in depth and beautiful as the picture shows.. this recipe is surprisingly simple. We used a bit of ranch dressing and local feta in place of the Full Belly Sister’s recommendation (it looks insanely delicious) Yogurt Gorgonzola Dressing only because we did not have those ingredients on hand. I had to use gluten free bread with my daughter and we ended up eating it open face style because I am weird about sandwiches. The boys ate it with a local bun and went nuts over it. I know Mackin thought he was going to eat two or three sandwiches because it was cauliflower but we were all unusually full after the meal; meaning YES it is more than satisfying!  We added lettuce and tomato because we are up to our ears in both right now. Thank you Full Belly Sisters for ANOTHER amazing recipe. You have yet to fail us and we look forward to making more of your recipes! Check them out, ya’ll. We picked up another Blondes Eat Clean recommended site :)

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Buffalo Cauliflower Sliders
 
Author:
Recipe type: Vegetarian
Serves: 6-8 sliders
Ingredients
  • 1 small head cauliflower, cut into bite-sized florets
  • a couple teaspoons of olive oil
  • ⅓ cup Buffalo Sauce
  • slider buns
  • 1 carrot, julienned
  • 1 stalk celery, julienned
  • 1 scallion, chopped
  • Yogurt Gorgonzola Dressing
  • additional crumbled Gorgonzola cheese
Instructions
  1. Preheat oven to 400 degrees. Toss the cauliflower florets with some olive oil and spread on a parchment-covered baking sheet. Roast the cauliflower for about 30 minutes, flipping the veggies halfway through cooking.
  2. In the meantime, warm the Buffalo sauce in a saucepan.
  3. Once the cauliflower is done roasting, toss it in the Buffalo sauce until the cauliflower is fully coated. Then assemble the sandwiches:
  4. open up your slider buns;
  5. put a heaping teaspoon of my protein-packed Yogurt Gorgonzola Dressing on the inside of the bun. (If you haven't tried this dressing, you've been missing out! It's packed with protein, and so yummy!);
  6. top with the buffalo cauliflower, some julienned carrots and celery, Gorgonzola crumbles, and chopped scallions

xo,

Mary

Meatless Mondays: what’s the deal

Guess what? I had a beautiful post for you guys that took me an hour and the site crashed….. without saving the content. WTF

$%$# @#$% ##@#$

To make a long story short, I was writing about my “foodism” and how I eat through out the week until Friday. My last post had descriptions on food in Indonesia, Barbados, London, etc. It was more of a heart felt post on my love for food. It was poetic in my mind but maybe it was really awful and that is why it crashed on me. I will keep telling myself that.

So let’s talk meatless Mondays. I am actually a huge fan of this trend for so many reasons. I love that a whole family will practice not eating meat for a day because I find it to be a day of exploration and getting creative with plant-based meals. A day without meat? Imagine that! This trend is actually not a new campaign..  it was launched during WW I and revived in WW II in efforts to feed war ravaged Europe. It was launched again in 2003 to raise awareness about excessive meat consumption in the US and across the world. Did you know that the average American consumes 75 more pounds of meat PER YEAR than the past generation..?  That’s a meaty generation. With the trend going global, we see an amazing effect it has on both our bodies and our earth.   It Click here to read more about the movement.

On a personal level, as I was writing my heart felt long lost post.. I wrote about my beloved truffle fries and vodka sodas every Friday. I enjoy my weekends with my family which usually include delicious food that I do not eat through out the week. I am a light eater who likes to graze on smoothies, green juice, homemade chips,  and bountiful salads that love me back. I sleep better, feel better, and in return are a much more pleasant person to be around when I am eating like this. Please trust me when I say it has taken me 10 years to figure this out. I have suffered ulcers, wheaty allergies, highs and lows and I am always changing up my eating habits but at this point in my life I crave these things.  On the weekends, I crave French fries, Korean duck sliders, and a pound of my boyfriend’s guacamole. It’s a great balance for me. By Monday, I am feeling ready to get back on track. Unlike a lot of my fellow Americans, I love Mondays. I am always ready for a good cleansing day full of motivation and setting up my week. This has a lot to do with a job I love and a day to get back on track for the week.

I have been practicing Meatless Mondays (or what I call cleansing Mondays) for a bit now and really feel it is a great day to reset and get rid of the brain fog. I have passed this ritual along with clients and friends who have also felt it has been very beneficial for the same reasons.  My cleansing Mondays vary with whatever I have around.. I will have a couple cold pressed juices,  a delicious green smoothie, and sip on our BEC tonic through out the day. I usually try to get creative with the family to make sure our vegetarian meals are delicious so the kids understand plant based food IS delicious and our meals do not have to revolve around meat.. I am honestly NOT against eating meat- I have never asked my clients to go vegetarian unless we are doing it for a special challenge. But I do believe in eating less meat. This makes it way more reasonable to ask people to eat high quality, local (if possible) meat that is from a healthy animal which will fill you with quality nutrition in return.

In honor of Meatless Monday here is one of my favorite recipes by The Food Babe.

4.9 from 25 reviews
Food Babe's Cauliflower Taco Salad
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Author: (Inspired by Jason Wrobel's Recipe)
Serves: 4
Ingredients
  • 1 cup sprouted lentils
  • 1 head cauliflower, cored and broken into small bite size florets
  • 1 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ cup of your favorite tomato sauce or tomato puree
  • 1 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ cup chopped cilantro
  • 1 large head of romaine
  • 1 lime cut into wedges
  • 1 avocado cut in slices
  • sour cream (optional)
Instructions
  1. For the taco filling: Rinse the lentils and drain well.
  2. Combine the lentils and 3 cups water in a small saucepan.
  3. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
  4. Drain off excess water and set the lentils aside.
  5. Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
  6. Heat the coconut oil in a large skillet over medium heat.
  7. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
  8. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
  9. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
  10. Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
  11. Combine with chopped cilantro and place mixture over romaine leaves
  12. Top with fresh lime juice, avocado and/or sour cream
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If you prefer to replace your meat with fish.. this is an AMAZING recipe from Half Baked Harvest (again). We obviously have a love affair with them.

Cuban-Fish-Tacos-with-Citrus-Mango-Slaw-Chipotle-Lime-Crema.-11

 

xo,

Mary

 

 

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