Healthy Breakfast Quinoa Recipe

I never know what to do with leftover quinoa, luckily I stumbled upon this lovely quinoa breakfast recipe.

Ingredients
1 cup quinoa, rinsed 2 cups water
Pinch of salt
2 tbsp maple syrup
1/2 tsp vanilla extract
1/2 cup almond milk
2 tbsp ground flax seeds
1 tbsp chia seeds
1 tsp cinnamon
1/2 cup blueberries
Dollop of almond butter

Instructions

1. Place quinoa, water, and salt in a small saucepan, and bring to a boil. Turn heat to low, cover, and let simmer for 15 minutes. 
2. Stir in maple syrup and vanilla, and let cook for 2-3 more minutes. 
3. Remove from heat and add milk, seeds, and cinnamon. 
4. Divide into bowls, stir in blueberries, and top with almond butter.

Raw Taco Salad

Raw Taco Salad Recipe from Kimberly Synder.

Ingredients 

For Salad: 
½ avocado
2 hearts of romaine
1 tomato, chopped
½ red onion, chopped
⅓ bunch cilantro, chopped
2 tbs lemon juice

For Taco Filling: 
2 cups walnuts
1 tbs. cumin
½ tbs. coriander
2 tbs. low sodium tamari
1 tsp. chili powder


Instructions

1. For the taco filling: Put the walnuts in a food processor with the blade in place, and process until chunky. 
2. Scrape the ground nuts into a bowl, and mix in the cumin, coriander, chili powder, and cayenne. 
3. Add the tamari and mix again.
   To save time: just chop the walnuts by hand on a cutting board, and then mix the spices in, then toss in the tamari last.
4. For salsa: Make a quick salsa by mixing the chopped tomatoes, onion, cilantro, and lemon juice. 
5. Arrange the chopped romaine in your favorite serving bowl and spoon the taco filling on top. 
6. Add the salsa and top off with the avocado slices, fanned out. 

Marinated Olives & Feta

Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm slices of crusty baguette.

Ingredients:
1 cup sliced pitted olives, such as Kalamata or mixed Greek
1/2 cup diced feta cheese, preferably reduced-fat
2 tablespoons extra-virgin olive oil
Zest & juice of 1 lemon
2 cloves garlic, sliced
1 teaspoon chopped fresh rosemary
Pinch of crushed red pepper
Freshly ground pepper to taste

Preparation: Combine olives, feta, oil, lemon zest and juice, garlic, rosemary, crushed red pepper and black pepper in a medium bowl.

Simple Chickpea Soup

A simple soup recipe from Michael Pollan.

Total cook time about 1 hour 15 minutes.
Serves about 6.

Ingredients:
1 large yellow onion, finely diced
3 tbs olive oil, more for serving
1 clove garlic, slivered
2 (15.5-ounce) cans chickpeas
Juice of 1/2 lemon, more to taste
Salt and pepper
Parmesan, optional

Directions:

1. In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
2. Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch. 
3. Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

Kale with Onions and Pine Nuts Recipe

Michael Pollan recipe from his website.

Yield: 6 servings.
Total preparation time 30 minutes.

Ingredients:
⅓ cup pine nuts
1 ½ Tbsp. extra-virgin olive oil
2 yellow onions (about ¾ pound total), cut into thin wedges
2 bunches Tuscan kale (about 1 ½ pounds total), stems removed, leaves chopped
1 Tbsp. fresh lemon juice
½ tsp. crushed red pepper flakes
¾ tsp. kosher salt

Directions:

1. Heat a large, deep skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, 3 to 4 minutes; set aside. 
2. In same skillet, heat oil over medium heat. Add onions and cook, stirring occasionally, until deep golden brown and tender, 12 to 14 minutes. Add kale, lemon juice and ¼ cup water and toss gently. Cover and cook until just wilted, 3 to 4 minutes. 
3. Remove from heat, add reserved pine nuts, red pepper flakes, and salt. Toss well and serve.

Paneer Dish

Ingredients:

1/2 lb. paneer (cubed)
2 medium tomatoes
1 green chili
1/4 inch piece ginger
1/2 cup yogurt, whipped
2 tbs oil
Pinch of asafetida
1 tsp cumin seeds
1 tbs coriander powder
1/2 tsp turmeric
1/2 tsp red chili powder
2 bay leaves (optional)
1 tsp salt adjust to taste
1/2 tsp garam masala
1 tsp cornstarch - thickens liquid
2 tbs chopped cilantro

Directions:

1. Deep-fry the paneer on low heat
2. Make puree of tomatoes, green chilly and ginger 
3. Heat the oil in a saucepan. 
4. Add asafetida and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato puree will start getting oily
7. Add the whipped yogurt into the gravy. Stir
8. To thicken the gravy, dissolve corn starch in water and add it to paneer
9. Add the paneer to paste
10. Add the garam masala and cilantro. If gravy tastes sour, and a pinch of sugar

Homemade Skillet Granola

Ingredients

1 tbs honey
1 tsp olive oil
1/2 tsp cinnamon
Dash sea salt
1/2 cup dry rolled oats
1 tbs sunflower seeds
1 tbs dried cherries (or other dried fruit such as plums, raisins, cranberries)

Blackberry Puree:
1/2 pint fresh blackberries (or 1 cup frozen/thawed blackberries)
2 tsp raw honey
1/4 tsp fresh grated ginger
2 peaches, pitted & chopped

Directions

1. In skillet over low-medium heat, warm honey for 1 minute until thin/runny.
2. Stir in oil, cinnamon and salt.
3. Toss in oats, sunflower seeds and cherries until well coated.
4. Toast mixture for 10 minutes, stirring occasionally, until golden. Let cool
5. In food processor or blender, puree blackberries, honey and ginger.

Raw Taco Mexican Salad

Kimberly Synder's recipe.

Ingredients

For salad: 
1/2 avocado
2 hearts of romaine
1 tomato, chopped
1/2 red onion, chopped
1/3 bunch cilantro, chopped
2 tbs lemon juice

For taco filling:
2 cups walnuts
1 tbs cumin
1/2 tbs coriander
2 tbs tamari
1 tsp chili powder

Instructions
For the taco filling: 
Put walnuts in a food processor with the blade in place, and process until chunky
Scrape ground nuts into bowl, and mix in the cumin, coriander, chili powder, and cayenne
Add the tamari and mix again.

To save time:
Chop walnuts
Mix in spices
Toss in tamari

For salsa:
Mix chopped tomatoes, onion, cilantro, and lemon juice
Arrange the chopped romaine in serving bowl and spoon the taco filling on top
Add salsa and top off with avocado slices

Nutty Raspberry Muffins

Ingredients

2 cups spelt flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp cinnamon
1/2 tsp sea salt
1 cup pecans
8 oz. vacuum-packed soft silken tofu
2/3 cups soy milk, unsweetened
2/3 cup maple syrup
1/2 cup neutral cooking oil
2 tsp apple cider vinegar
2 tsp vanilla extract
1 (6 oz.) fresh or frozen raspberries or blueberries


Directions

1. Preheat oven to 350 degrees
2. Whisk dry ingredients
3. Blend wet ingredients except berries
4. Stir wet mixture into dry mixture
5. Fold berries into batter
6. Divide batter equally among muffin cups
7. Sprinkle some pecans over muffins
8. Bake for 20 (mini muffin cups) or 30 min (large muffin cups)

The Green Ginger Smoothie

Smoothie recipe I'm dying to create from Chicago food & nutrition expert, Dawn Jackson Blatner, RD's blog.

Ingredients
1 cup water
1 cup (packed) kale
1/4 cup (not packed) fresh parsley
1 banana
1/2 green apple, cored and chopped (Note: Rub lemon juice on other 1/2 and enjoy as snack)
1 teaspoon fresh grated ginger
1 teaspoon fresh lemon juice
1 teaspoon raw honey

Directions
Blend that shit.

Tofu Scramble

This recipe is from Ann Gentry video on veria.com.

Ingredients
Tofu, water packed
Gluten flour
Arrowroot
Baking powder
Tumeric
Sea salt
Pepper
Canola oil
Soymilk
Dill
Parsley
Sage
Soy cheese


Directions

1. Dry tofu then crumble. 
2. Stir in gluten flour, arrowroot, baking powder, turmeric, sea salt, pepper, canola oil, soymilk. 
3. Dice and sauté onions, red peppers, portobella mushrooms. 
4. Add tofu mixture, dill, parsley and sage, soy cheese, salt and pepper.

Sticky Sesame Green Beans

I found this Sticky Sesame Green Beans recipe in a newsletter from Dawn Jackson Blatner RD, a nutritionist/dietitian in Chicago.  I'm continuously cooking green beans with slivered almonds and lemon a 'la Bethenny Frankel recipe. Might be a good time to switch things up and try another way!

Ingredients
1 tbs sesame oil
1 tbs minced garlic
1 tbs grated fresh ginger
 1 tbs hoisin sauce
1 tbs honey
2 green onions, chopped
1 lbs. green beans
2 tbs toasted sesame seeds Bragg’s amino acids, to taste (or light soy sauce)

Directions 

1. Sauté oil, garlic, and ginger for 1 minute
2. Stir in hoisin and honey
3. Add green onion and green beans and cook for 2-3 minutes
4. Cover and continue to cook for 6-8 minutes, until al dente (still slightly crisp)
5. Top with sesame seeds and Bragg’s (or light soy sauce)

Eggplant

Eggplant is in season July through October and since this is the last month for my second (or third attempt) with working with eggplant, I decided to take a stab at it. I ended up roasting the eggplant the last time I prepared it. Yesterday I picked up eggplant along with yellow squash and zucchini – it's Autumn after all which is prime time for squash!

I found this extremely helpful "How To" on cutting and treating eggplant. Eggplants are prone to browning, absorbing oil, and include bitter skins. The eggplant needs to be salt as to avoid the absorption of oil, glazed with lemon to avoid browning and skin peeled off since it's bitter.

1. Rinse eggplant under cold running water. Wipe dry. 
2. Trim stems off.
3. Peel skin with peeler.
4. Brush the peeled flesh with lemon juice.
5. Cut the eggplant in half lengthwise.
6. Cut each half into slices.
7. Brush immediately with lemon juice.
8. Sprinkle both sides generously with 1 to 2 tbs of salt.
9. Place slices in a colander in the sink or in a bowl. Stand for 1/2 to 1 hour.
10. Wipe salt from slices with a paper towel.
11. Squeeze slices to omit excess moisture.
12. Pat slices dry with paper towels.  
13. Eggplant prep and ready for recipe.

Next, I'm thinking or roasting the prepared eggplant along with the zucchini and yellow squash sliced following a Ann Gentry recipe I posted earlier, Savory Roasted Winter Vegetables.

Bean Soy Chorizo Spinach Avocado Breakfast

This is a quick high protein vegetarian breakfast I have been cooking in the morning since we've been obsessed with avocados and the delicious soy chorizo from Trader Joe's .

Ingredients

1 16oz. can black beans, unsalted
2 tsp Cholula sauce
high heat oil spray can
2 pinches of fine sea salt
2 cups baby leaf spinach
1/4 Trader Joe's soy chorizo
2 slices Ezekiel raisin bread
2 tsp non-dairy butter
1 avocado, sliced

Directions

1. Open can of black beans and rinse thoroughly. Heat in pan, tossing frequently. Lightly salt and add Cholula sauce.
2. Heat not-stick pan. Spray oil. Heat oil. Add spinach and a pinch of salt. Stir until spinach wilts. Add soy chorizo. Stir until hot.
3. Place black beans, chorizo/spinach mixture, avocado and buttered toast on plate and serve.
   

Savory Roasted Winter Vegetables

I found this recipe in Ann Gentry's "Vegan Family Meals" cookbook. It's a great recipe for the winter when I'm looking for ways of eating more vegetables. I had some leftover fresh rosemary that I didn't know what to do with, so this recipe worked great. I was at Trader Joe's and was unable to find parsnips, therefore I added more Brussels sprouts. I also omitted the yams since I was thinking of using sweet potatoes fries as an additional side. Serve with Gardein mandarin orange crispy chick'n.

Ingredients

1/4 cup olive oil
2 tsp balsamic vinegar
4 cloves garlic, minced
1 tbs fresh thyme, chopped or 1 tsp dry
2 tsp fresh rosemary. minced
1-1/2 fine sea salt
1/2 freshly ground black pepper
1/4 kabocha squash (almost 2 lbs.) or 1 small butternut squash, peeled, halved, seeded, and cut into 1-inch chunks
2 small yams (14 oz.), peeled and cut lengthwise into 1-inch pieces
3 medium carrots (10 oz.), peeled and cut into 1-inch rounds
2 large parsnips (8 oz.), peeled and cut into 1-inch rounds
12 oz. Brussels sprouts, ends trimmed and sprouts halved
1 red onion, cut into 1/2-inch thick rounds

Directions

1. Preheat the oven to 400 degree. Line 2 large, heavy rimmed baking sheets with parchment paper.
2. Whisk the oil, vinegar, garlic, herbs, salt and pepper in a large bowl to blend.
3. Add the vegetables and toss to coat.
4. Arrange vegetable mixture over the prepared baking sheets.
5. Roast stirring every 20 minutes, for 45 minutes or until the vegetables are tender and beginning to brown.
6. Transfer the roasted vegetables to a platter and serve.
   

Blueberry Muffins

Here's a slight variation from the blueberry muffin recipe in Bethanny Frankel's "Skinnygirl Dish" book.

Ingredients
1-1/4 cup flour (preferably oat)
1/2 raw sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond milk (or soy)
2 tbs melted vegan butter
3/4 tsp vanilla extract
3/4 fresh blueberries


Directions

1. Preheat oven to 350 degrees. Line mini muffin pan with 12 liners.
2. Combine the dry ingredients together except the blueberries in one bowl.
3. Combine wet ingredients in another bowl.
4. Add the wet ingredients to the dry ingredients and stir in the blueberries.
5. Drop equal amounts of batter to muffin liners.
6. Bake for 20 minutes rotating the pan after 10 minutes.
7. Muffins tops should be firm. Let them cool for at least 15 minutes.
   

Black Bean Soup with Jalapeño-Lime Crème

I made this delicious soup from Ann Gentry's "Real Food Daily Cookbook" last night without the Jalapeño-Lime Crème and it was still delicious! I cannot wait to make this recipe again with the crème!

Ingredients

For soup:
2 cups dried black beans, picked through and rinsed
1 (2- to 3-inch) piece kombu (a sea vegetable; available in Asian grocery stores)
6 cups Vegetable Stock or water
1 bay leaf
2 teaspoons sea salt
2 tablespoons olive oil
2 onions, finely chopped
5 carrots, peeled and finely chopped
5 stalks celery, finely chopped
3 cloves garlic, finely chopped
1 (14.5-ounce) can diced tomatoes
1 tablespoon chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/4 cup finely chopped fresh cilantro


For Jalapeño-Lime Crème:
2 jalapeños, roasted
3/4 cup raw cashews
1/2 cup plain soy milk
1 teaspoon finely grated lime zest
1/4 cup freshly squeezed lime juice
1 tablespoon canola oil
3/4 teaspoon sea salt


Preparation

1. To prepare soup, place beans and kombu in a heavy stockpot. Add enough water to cover by 3 inches, soak beans overnight. Drain and rinse beans, reserve kombu.
2. Return beans and kombu to the pot, add stock and bay leaf. Bring to a simmer over high heat, skimming off any foam that rises to the top. Decrease heat to low, cover, and simmer, stirring occasionally, for 1 hour, or until beans are tender. Discard kombu and stir in salt.
3. Meanwhile, heat olive oil in a large, heavy skillet over medium-high heat. Add onions, carrots, celery and garlic. Sauté for 10 minutes, or until the onions are translucent. Stir in the tomatoes with their juices, then the chili powder, cayenne and cumin. Sauté for 5 minutes, or until the tomatoes soften. Add the tomatoes to the beans, cover and bring to a simmer over medium-high heat. Decrease heat to medium-low and simmer for 15 minutes, or until the vegetables are very tender and the flavors blend. Cool slightly.
4. Transfer half the soup to a blender and puree until smooth. Return the pureed soup to the pot and season to taste with more salt, if desired. Stir in the cilantro. Serve with drizzle of Jalapeño-Lime Crème.
5. To prepare Jalapeño-Lime Crème, add chilies, cashews, soy milk, lime zest, lime juice, oil and salt to a blender. Blend until smooth.

White Bean & Sweet Yam Soup with Kale

This is a soup recipe I found on Tony Horton's personal chef, Melissa Costello's, website.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
3 celery stalks, diced
2 large garnet yams, peeled and cubed
3 cans white beans, drained & rinsed
1 tsp dried sage
1 tsp thyme
6 cups veggie broth or 3 bullion cubes with 6 cups water
2 cups lacinto kale, chopped
1-2 tbs nutritional yeast depending on personal taste sea salt to taste

Directions

1. In a stockpot over medium heat, sautéonion, garlic and celery in oil until soft.
   
2. Add sage and thyme and stir to combine.
   
3. Add yams, white beans & broth. Bring to a boil, then turn down to a simmer.
   
4. Cover pot and simmer until yams are soft, about 20-30 minutes.
   
5. Add kale and cover to let it wilt.
   
6. Add sea salt to taste and stir in nutritional yeast. Serve hot.

Butternut Squash Soup with Rosemary

I have been waiting too cook a soup utlizing this season's butternut squash with a filling protein like white beans. Thanks, Ann Gentry!

To prepare the beans

2 cups dried small white beans, picked through and rinsed
7 cups water
1 bay leaf
1 generous tablespoon finely chopped dried rosemary
2 teaspoons sea salt

Place the beans in a bowl. Add enough cold water to cover the beans by 3 inches. Let stand overnight or for at least a few hours. Drain and rinse the beans.

Combine the beans with 7 cups of fresh water and bay leaf in a heavy large pot. Bring the water to a simmer over high heat. Decrease the heat to medium-low. Simmer the beans for up to 1hour stirring occasionally. The beans should hold their shape but be tender. Add In rosemary and salt, cook for another 10-15 minutes or until tender.

To prepare the soup

1 tablespoon neutral cooking oil
2 onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
8 cups water
2 3/4 pounds butternut squash (approximately 1 squash), peeled, seeded and cubed
2 teaspoons grated orange peel
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup plain non-dairy milk

Heat the oil in a heavy stockpot over medium-high heat. Add the onions, celery, garlic, and ginger. Sauté for 5 minutes, or until the vegetables are tender. Stir in the water and squash. Cover and bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, or until the squash is tender. Stir in the orange peel, salt and pepper.

Using a hand-held immersion blender, puree the soup in the pot until smooth. Alternately, working in batches, puree the soup in a regular blender until smooth. Stir in the non-dairy milk. Add cooked rosemary white beans. Serve.

Rustic Italian Soup

Ingredients
2 cups dried red kidney beans
1 (2- to 3-inch) piece kombu
6 cups vegetable stock and/or water
1/3 cup tomato paste
6 large cloves garlic
1 bunch kale, stemmed and chopped
2 tbs finely chopped fresh sage
1 1/2 tsp freshly ground black pepper
1 1/2 tsp sea salt
1 lemon squeezed
extra-virgin olive oil

Preparation

1. Place beans and kombu in a heavy stockpot. Add enough water to cover the beans by 3 inches. Let stand overnight.
   
2. Drain and rinse the beans. Reserve the kombu.
3. Return the soaked beans, kombu, and stock/water to the same pot. Cover and bring to a simmer over high heat. Skim foam that rises to the top.
   
4. Lower the heat to medium-low. Cover and simmer for 45 minutes, stirring occasionally, or until the beans are tender.
   
5. Discard the kombu.
6. Blend 2 cups of the bean soup, tomato paste and garlic in a blender until smooth.
   
7. Gradually stir the bean puree into the remaining bean soup.
   
8. Add the kale, sage, 1 1/2 teaspoons of black pepper, and 1 1/2 teaspoons of salt.
   
9. Cover and bring the soup to a simmer over high heat.
   
10. Lower the heat to medium-low. Cover and simmer for 35 minutes, stirring occasionally, or until the kale is very tender and the flavors blend.
11. Stir the lemon juice into the soup. Ladle the soup into bowls. Drizzle olive oil over each portion and serve.

The soup will keep for 2 days, covered and refrigerated. To rewarm, bring the soup to a simmer over medium-high heat, stirring occasionally.