I was recently at a trade show for work and was pleasantly surprised with the vegetarian lunch option was tofu. When I have traveled before it is almost always pasta or eggplant and don’t get me wrong I am grateful to have the vegetarian option. I was simply blown away with this lunch. Vegetables, Tofu and a Mango Salsa, it was delicious.
After lunch I made a point to find the person in charge of the trade show and thanked her for her thoughtfulness. I expressed my gratitude and I think I caught her off guard a little. I told her I wanted to make sure she knew how much a little thing like tofu meant. Let’s all try to be mindful and practice gratitude this week and always.
Gratitude Challenge: Make a point to tell 2 people per day for a week something they did that you are grateful for, even if it seems small. Say Thank You!
The Beet! So delicious and good for you packed with folate and manganese. Beets are my all time favorite vegetable and so versatile: salads, hot or cold side dish, appetizers, juiced, pureed or mashed the options are endless. For the Love of Beets!
4 small to medium beets
2 tsp agave
4 tbs walnuts
2 tbs pecans
2 tbs cream cheese
salt, pepper, garlic powder
- Cook beets: trim top and bottom of the beets, leaving the skin one. Place in a glass baking dish with bottom cut side down. Fill pan with about a 1/4 in of water and over with foil. Bake beets at 450 for 40 – 60 minutes, depending on their size. Check beets with a fork, it if pierces easy the are done.
- Remove from over and let cool. When beets are cool enough to touch rub the skins off with a paper towel. The faster you can do this the better, if you have gloves, wear them! If not you will dye your hands purple, it will wash out after a few good scrubs 🙂 I’m ok with purple hands, beets are worth it. Hee Hee
- Using a melon baller core out the middle of the beets to make room for the nut pate and set beets aside
- In a food processor mix: walnuts, pecans, cream cheese, and spices until combined and chopped.
- To plate: scoop nut pate into the core of the beet, top with a raspberry and drizzle with agave. Refrigerate for 30 minutes and serve. They will keep overnight as well but the beet will bleed onto the nut pate a bit.
Stir Fry is a fast weeknight dinner in our house. I like to make subtle changes, adding an egg to the rice or adding peas to the rice and playing with sauces and flavors. There are some many combinations you can create, use that imagination and step outside of your normal dinner routine.
2 cups brown rice, cooked in rice cooker or according to package
1/2 cup frozen peas, thawed
1 green bell pepper, diced
1 red bell pepper, diced
1 zuchinni, diced
1 yellow squash, diced
2 portobello caps, diced
Sauce of your choice – I used Kikkoman’s Stir Fry Sauce this time (soy sauce and EVOO is a stable sauce as well)
- Cook rice in a rice cooker or stove top according to directions (I love my rice cooker because I add the rice and water and let it cook, no checking, it’s so easy)
- In large wok add all vegetables and a little EVOO, sautee on medium for about 8 minutes, stirring frequently
- When rice is finished cooking add to sautee pan and add peas over medium heat, stir about 2 minutes
- Make a hole in the center of the rice and crack in 2 eggs, mix well with rice and continue cooking over medium heat for 4-5 minutes until egg is fully cooked. This makes the rice sticky
- Add sauce to vegetables and continue to sautee a couple more minutes until peppers are bright green and red
Plate and enjoy 🙂
I know a lot of my post start with I love….. 🙂 It’s true I love a lot of vegetables and fun dishes but Mushroom Soup, oh my goodness, it’s a favorite, especially in the winter and homemade! There is nothing better that a homemade cup of soup on a chilly day.
2 cups white button mushrooms, diced
2 cups baby portobello mushrooms, diced
2 cloves garlic, pressed
2 cups cashew milk
2 cups vegetable broth
3 tbs mascarpone cheese
1 tbs white pepper
Parmesan Cheese to top
- Sautee white button mushrooms and garlic in EVOO until tender, about 4 minutes
- In a blender add vegetable broth, white mushrooms, garlic, mascarpone, puree until smooth. Set aside
- Sautee baby portobello mushrooms in EVOO until tender, about 4 minutes
- While portobello mushrooms are cooking, heat cashew milk over medium heat in large pot, bring to simmer
- When milk is simmering slower add mushroom and broth puree and bring to a boil, stirring consistently
- Reduce heat to low and simmer soup about 10 minutes. Add 1/2 of the baby portobello mushrooms and cook 5 more minutes.
- Remove from heat and serve.
- Top each cup of soup with a few portobello mushrooms and shredded parmersan cheese
Happy Winter Warm Up!!
I love making quiche on Sunday morning! It is quick and easy and packed with protein to keep you fueled for your day. Another reason I love making this on Sunday’s is you can have the leftovers for breakfast or lunch the rest of the week.
2 sweet potatoes, peeled and sliced thinly
1 package frozen spinach, thawed and squeezed
1 cup parmesan or mozzerella cheese, shredded
1 tbs red pepper flakes
salt and pepper to taste
- Pre-heat oven to 450 degrees
- Spray a 9 x 9 pan (I like Trader Joe’s coconut oil spray)
- Line bottom and sides of the pan with sweet potatoes and drizzle with EVOO
- Bake potato crust for 20 minutes
- While crust is cooking mix, eggs, cheese, red pepper flakes and salt and pepper, whisking quickly
- Remove crust from oven and reduce oven heat to 375 and top with spinach (be sure the water is removed from the spinach, squeeze between two paper towels).
- Pour egg mix over spinach
- Bake for 35 – 45 minutes at 375
- Quiche is done when knife will come out clean for the center of the quiche
This is a pretty quiche with the layers and orange and green. The eggs will fill in any cracks between the crust which is perfect. Enjoy your breakfast!
Asparagus and mushroom ravioli with a light cashew milk sauce, it’s delicious. I love any type of pasta and this was extremely easy, perfect for a week night dinner.
1/2 cup baby portobello mushrooms, quartered
1/2 cup asparagus, cut in 2 inch segments
1 clove garlic, pressed
1/2 tbs olive oil
1 packet cheese ravioli, cooked according to package
1 cup cashew milk
1/2 cup parmesan cheese
salt and pepper to taste
- Cook ravioli according to package with asparagus in the water as well
- Meanwhile sautee mushrooms and garlic in oil for 3 minutes
- Remove mushrooms and garlic from pan and add cashew milk, bring to a simmer and add parmesan cheese, stirring constantly
- When cheese has melted add mushrooms and asparagus to sauce, simmer 1 more minute.
- Plate ravioli and top with vegetables and sauce.
I enjoy cooking from scratch but it does not always have to be that way. This is a delicious way to add extra flavor and color to a package of ravioli. At Christmas time we always have a Christmas Fettuccine but I wanted to change things up this year and make this ravioli dish instead.
6 Days Till Christmas!!
Mexican for breakfast, yes please 🙂 This is a fabulous weekend breakfast.
2 scrambled eggs
2 tbs cheese, shredded
1/4 cup boca crumbles with black beans
4 cherry tomatoes, cut in half
2 tbs greek yogurt
1 handful spinach
1 tbs salsa
1. Scramble eggs and top with cheese
2. Mix salsa with boca crumbles and heat
3. Plate breakfast burrito: tortilla, yogurt, spinach, eggs, tomatoes, boca
4. ENJOY 🙂