Archive for Vegetarian

kale and pomegranate salad

Photo from Fed and Fit

  

This is one of the prettiest salads I have ever seen!  WordPress featured this salad from “Fed and Fit” last month and it looked super scrumptious!  It also looked like something I could retro-fit for those of us that like to keep it moving…you know how I operate!

Original Recipe in Black, The Good Stuff 411′s version in Red!  Either way, Enjoy!

kale and pomegranate salad

serves 9 ( serves 4 twice)

Ingredients:

1 head of curly kale (1 bag of Harvest Sensations Kale Salad or Kale Salad in a bag from Trader Joe’s)

½ head of purple cabbage (add or skip)

1 bunch of flat leaf parsley (about 2 cups) (add or skip)

2 pomegranates (pomegranates already seeded.  can buy at Costco, trader joe’s, Safeway, whole foods)

5 limes (Lime juice about 8 Tb, I only use Nellie & Joe’s Famous Lime Juice, any grocery store.  That said as much as I like limes and salt, the kids not so much-or at least not more than a few bites, little taste buds:)…so back to Galeos (see Favorite things post), yummy, healthy, and they eat every last bite!)

1 T sea salt

Directions:

NOTE: Use Half of everything if you are doing this for 4

Dump Kale Salad Mix into a pretty salad bowl

Remove the stems before finely chopping the kale and cabbage, then set aside.

Roughly run knife through the parsley and toss with the kale and cabbage.

Dump lime juice and salt into a small bowl and mix or get Galeos out of the fridge:)

In a bowl, juice the limes and add the sea salt to dissolve.

Dump lime juice/salt combo over kale salad and combine well (remember only half if serving again later during the week or for lunch) or now add dressing!

Deseed the two pomegranates. The best way to deseed pomegranates is to cut the fruit in half then carefully break it apart with your hands and lightly brush the seeds away from the membrane. [Make sure to either wear an apron or something red! The juice stains.]

Massage the kale, cabbage, and parsley with the sea salt lime dressing. You can perform this step a couple of hours before serving. The acidic dressing will help breakdown some of the rough texture of the kale.

Open package & dump pomegranate seeds over dressed salad and serve!

Sprinkle the pomegranate seeds over the dressed salad and serve!

Time: 20 minutes Time: 5 minutes

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Matcha Smoothie

Think Green!!!

I LOVE Matcha Green Tea.  I am an addict!  My previous post on Matcha lists all the great reasons to drink it, Matcha? You Betcha!

I find around 3:30 to 4pm I need a little pick me up and this has been my go-to snack as of late. 

Matcha Smoothie

1 cup ice

1 cup Almond Milk

2 teaspoons Matcha Green Tea powder

(I mix it up with a little hot water from the microwave before dumping in the blender)

Blend and serve!   

If you don’t like the taste of Matcha…add 4 to 5 drops of agave nectar or stevia to the mixture while it is blending.  I grab a handful of pistachios (about 1/4 a cup) and I am golden!

This afternoon pick me up weighs in at 200 calories, 17 g of fat (heart-healthy fats from nuts, remember these fats do not make you fat), 7g of protein, 4g Fiber, along with Vit A, Vit C, Calcium, Iron, Vit D, Vit E, Potassium, Magnesium, Phosphorus, Thiamin, Copper, & Vit B6-hard to beat this combo! (Just the smoothie is 40 calories).

And takes less than 5 minutes to make!  Easy!

The kids?  No, I don’t have them on Matcha tea…YET!  But they join me with the pistachios and sliced up pear…still green…still easy…and so GOOD for them!

We love to shell pistachios in our house, but you can also buy them shelled.  Costco sells “Wonderful Pistachios“, just make sure you measure out the 1/4 of a cup…1/2 a cup becomes closer to a meal, than a snack.

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Added Bonus…I get to say Rappleberry!

Not much of a bagel fan.  Never have been.  400 calories of enriched flour settling into my blood stream just makes me tired!  But my family LOVES bagels!!!  My Husband is from New York and he makes it his mission to locate the best bagel no matter where in the world we may be.  He and the kids go to bagels every Saturday morning, a tradition they all look forward to. 

About a month ago I stumbled onto a pretty reddish/pink bag in the bread aisle at the PCC that said “Rappleberry” on it!  Intrigued to see they were actually bagels I brought them home and served them (sprouted and all) to the pickiest bagel eaters I know and wouldn’t you know it…they LOVED THEM!

I love them because I can get a fabulous, fiber-filled, hi-protein breakfast into my kids in a hurry on school days and know they will make it to lunch without crashing and burning into a sleepy funk.  It is hard to believe these bagels are THIS good, given they are full of healthy stuff and really they are Sprouted Wheat, but TRUST me, they are DELISH!  I do wish they came sliced, but I just slice them when I buy them, place them back in the bag and keep them in the freezer.  They go straight into the toaster and do not get chewy or stale tasting like a regular bagel can.

I have to say all these fabulous new products sure do make clean eating a whole lot easier, and a whole lot more fun!  Who isn’t going to love saying “Rappleberry”?

Rappleberry Bagel

Noah’s Plain Bagel

260 Calories

350 Calories

Total Fat 1.5g

Total Fat 1g

Cholesterol 0mg

Cholesterol 0mg

Sodium 290mg

Sodium 700mg

Total Carbs 49g

Total Carbs 77g

Sugar 13g (naturally occuring from fruit)

Sugar 5g

Protein 15g

Protein 12g

Fiber 10g

Fiber 2g

Potassium 270mg

Potassium 0mg

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Zucchini Parmesan

So my posts on zucchini are now growing as rapidly as the zucchini themselves.  I planted just a few in the yard and noticed some small zucchini taking shape when we left town last Sunday.  A week later it was like zucchini on steroids out in my yard.  This is what we came home to, 5 days later!!!

This dinner was my husband’s idea and really what is not to like…even a non-zucchini fan is going to enjoy a good red-sauce and some hot melted cheese! 

This is a great addition for those of you who take part in “Meatless Monday’s” .  Add a side salad and some yummy bread and you have a meal you can be proud of.

Enjoy!

Zucchini Parmesan

Ingredients

  • zucchini
  • parmesan cheese
  • mozzarella cheese
  • pasta-sauce/red-sauce (I used organic from a jar, basil flavored)
  • whole-wheat bread crumbs
  • olive oil, or olive oil spray

Directions

Step one:  Heat oven to 450 & Prep

Cut zucchini to desired thickness, coat with olive oil then cover with parmesan cheese/bread crumb (equal parts in a bowl) mixture and place on a baking sheet.  Or have kids do this, while you sip wine and read a magazine:)  Again, kids eat what they make…weird, but true!

Step two.  Bake for about 20 min @ 450, or until crispy looking.  Meanwhile heat your sauce in a pan, low.

Step 3.  Layer.  You can’t get this wrong.  Use as much, or as little sauce and cheese as you want.  I did two layers.

Add sauce and cheese to the top and bake for another 15 – 20 min @450…or until cheese is bubbly!  Delish!

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Would the REAL Apple/Walnut/Lentil Salad please come forward

So remember my “Don’t be Lazy” post from a few weeks back? Well flipping through a magazine and here is the real thing!

Apple Walnut Lentil Salad

1 Cup green or black lentils (Trader Joes people, cut and pour)

1 chopped apple (Granny is my pick but any apple will do)

1/4 C walnuts

1/4 C scallion or green onion

Crumble blue cheese or goat cheese on top

Dress with balsamic vinaigrette

A Reminder of HOW GREAT these little Lentils are for us!

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Raw Food Made Easy

Again, you do not have to eat RAW to eat well, but eating raw is easier than you might think. In this book Jennifer shows us that with a blender and a few easy, fresh ingredients you can have a yummy snack or meal in 5 minutes! I love this book! Raw Food Made Easy by Jennifer Cornbleet

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Ani’s Raw Food Kitchen

This is a great book for some really easy shakes. There are also some fun recipes for those who really want to explore creating meals from raw/unheated food. Great photos and fun to read!!! Ani’s Book

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Lentil Soup/Stew/Sauce…whatever, it IS YUMMY!

For Thadd and Lisa who requested a write-up!

  • 1 Jar of Organic Pasta Sauce (keep the sugar and added ingredients down)
  • 1 Can stewed tomatoes poor in the whole can
  • I add about 1/2 Cup of red wine to every cup, cup and 1/2 of sauce
  • Then add about two cups of cooked lentils (can buy already cookedby the lettuce at Trader Joes)
  • I sauté some mushrooms and add those
  • Then I just start adding veggies, I like it thick and loaded. I also use a Nicer Dicer (yes as seen on tv) because all the veggies are then in small bits and uniform in size (I have a bit of a type A thing going, I just hide it well)
  • I will usually add 1 green bell pepper, 1 red bell pepper, 1/2 red onion and sometimes zucchini
  • Let simmer for 2 – 3 hours

(When using meat, or if making for people who eat meat) Italian seasoning in your meat, brown/cook meat……and then add to sauce Also this is a super easy thing to do if you have vegetarians and meat eaters because you can do one batch with lentils and one batch with meat and then dump over pasta, serve with salad and bread!!!

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