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Posts tagged vegan

Summer Sidekick

The twist to this gazpacho is to replace the olive oil with avocado. It’s my favorite thing to eat all summer! It tastes amazing even if it just looks okay :)  

3 large tomatoes
1 yellow bell pepper
1 cucumber
4 celery stalks
1 bunch green onions
1 small bunch cilantro
1 small bunch parsley
1 serrano or jalepeño pepper 
1 large avocado
3 cups Very Veggie juice
1 tablespoon red wine vinegar
1 ½ teaspoons salt (or less)
½ teaspoon cayenne or black pepper

ALWAYS use organic when possible!!

Wash and chop all vegetables into large pieces and set aside.  Stir together juice, vinegar, salt + pepper and set aside.  Add a variety of veggies with the liquid mix and puree in food processor - just put in as much liquid as you need in order to get the veggies moving.  Otherwise don’t worry too much about the veggie to liquid ratio.  This makes a large batch which is why you have to do it in a few steps instead of mixing all at once.  Pour each batch into a large bowl.  Stir well and refrigerate for a few hours. I love this recipe; it’s a great one to experiment with.  Try it with a dollop of tzatziki :)

Balsamic Mushrooms with Kale

This was supposed to be a side and I almost ate the whole thing by myself!  In other news, I really need to stop using my phone to take pictures…

1 large purple onion sliced
1pound crimini mushrooms, quartered
1 bunch organic kale, washed, chopped and dry
1 cup good balsamic vinegar

Saute onions with a little olive oil in a large pan until golden.  Add mushrooms and cook for about 5 minutes. Add balsamic and reduce until the consistency of honey. Add kale, cook until wilted. This dish is hard to overcook and you can always add more balsamic and reduce again for extra flavor. SO GOOD!!

Emerald City Salad

Gotta love the Emerald City!  This is my most favorite salad of all time (thanks PCC!).  Make a batch and eat it for days!  Dress ahead - it won’t wilt!

2.5 cups wild or black rice, prepared
1 bunch kale, chopped
1 bunch chard, chopped
1 red bell pepper, diced
1 yellow pepper, diced
1 fennel bulb, sliced thin
1 bunch green onion, chopped
1/2 cup parsley, chopped
1/2 cup olive oil
1/2 cup lemon juice
2 teaspoons garlic, minced
2 teaspoons salt
1 teaspoon black pepper

Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook rice according to instructions, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chop. Combine with peppers, fennel bulb and chopped green onion. Toss veggies with dressed rice. 

Tangerine Mint Green Tea

I need to gear up for the New Year with some HEALTHY drinking!

For a powerful metabolism-boosting drink, try Dr. Oz’s Tangerine Weight-Orade. It contains: green tea, shown to boost metabolism 12% by drinking just one cup; tangerine, with a chemical composition that increases sensitivity to insulin and stimulates genes that help burn fat; mint, a calorie-free flavor enhancer.

In a large pitcher, combine:
- 8 cups of brewed green tea
- 1 tangerine, sliced
- A handful of mint leaves

Make the night before so the flavors fuse well. Drink 1 pitcher daily for maximum metabolism-boosting results! Be sure not to drink it too late in the day if you are sensitive to caffeine 

Quinoa 10 Ways

Ten ways to cook quinoa that you may not have thought about! 

Crockpot Lentil Stew

slow cooker season has begun!

2 onions, minced
4 cloves of garlic, minced
2 tbsp olive oil
1 tbsp ginger, minced
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground tumeric
1/4 tsp ground cardmom
1/4 tsp red pepper flakes
4 cups water
14oz can coconut milk
1 lb red lentils (2 1/4 cups), rinsed
1 lb carrots, peeled & chopped
1 lb roma tomatos, chopped
1 cup frozen peas
salt & pepper to taste
1 cup cilantro, chopped

Microwave onions, garlic, oil, ginger, and spices in a bowl, stirring occasionally, until onions are softened (about 5 minutes).  Transfer to crockpot.

Stir water, coconut milk, lentils, and carrots into crockpot.  Cover and cook for 6 to 8 hours on low or 3 to 5 hours on high. 

Stir in tomatoes and peas and let sit until heated, about 5 minutes. Stir in cilantro, season with salt and pepper, and enjoy!

Romesco Sauce

ingredients                                                                                                                  1/4 cup olive oil
1 1-inch thick slice of crusty bread, torn into pieces
1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
3 garlic cloves, chopped
1 teaspoon salt
1 15-ounce can of crushed tomatoes
1 8-ounce jar of roasted red bell peppers, drained
1 Tbsp smoked paprika
3 Tbsp red wine vinegar

directions                                                                                                               Preheat the oven to 350°F. Heat olive oil in a medium sauté pan over medium-high heat. When oil is hot, sauté bread and almonds, stirring often, until they just begin to brown. Add garlic and sauté another 1-2 minutes.

Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Cool before serving.

Don’t Eat Cookies - Eat Monkey Balls!

They sell these raw cookies at the gym below my office.  You can’t find a healthier cookie downtown and now you can make them at home!  Portions are substantial and satisfying!

2 small bananas, pureed 
1/2 cup agave (honey or maple syrup work too!)
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup protein powder
1/4 cup wheat germ
3 1/2 cups old fashioned oatmeal, uncooked
1/2 cup chocolate covered raisins

Puree bananas, add agave, vanilla, and cinnamon.  Mix oatmeal, protein powder, and wheat germ separately, then incorporate with banana mixture.  Form into balls, wrap in plastic wrap and store in the refrigerator until ready to eat.

nutrition (makes 12 big balls)
cal: 232,  fat: 4.5g,  protein: 10.25g,  fiber: 5g

other dry ingredient ideas
other rolled grain flakes: spelt, emmer, barley, rye, kamut
crushed nuts: peanuts, almonds, macadamia, pecans, walnuts
seeds: sunflower, sesame, pumpkin
chocolate chips, other chips (butterscotch, white chocolate)
dried fruits: raisin, cranberries, chopped dates, chopped figs
flax seeds or chia seeds
spices: cinnamon, vanilla, nutmeg

This is a great recipe to experiment with!  Original recipe from Juicy 

Healthy No-Waste Popcorn!

Healthy, super cheap & you can compost the bag!


  • Get a brown paper bag.
  • Add a 1/2 cup popcorn kernels to brown paper bag
  • Fold the bag over twice
  • Place bag in microwave for 3 minutes on high
  •  Or stop when popping slows to 1 to 2 pops/sec
  • Add your favorite topping like truffle salt :)

In case of emergency, pull this recipe!

This is my go-to meal when I don’t feel like going to the grocery store and want something that’s fast, easy, and healthy. I always keep brown rice, frozen vegetables, garbanzo beans, and curry sauce on hand.  I can whip this up in ten minutes!

3 cups brown rice (love Trader Joe’s frozen organic brown rice!)
1 bag of frozen veggies ♥ cali blend: cauli, broc, carrots, zukes 
1 can of garbanzo beans, rinsed
1 16 oz jar of curry sauce (any around 70 calories/serving)
1 tsp curry powder
1 tsp garam masala
1/4 tsp cayenne pepper (if you like it spicy)
1 tbsp flour
6 oz container of plain nonfat yogurt* (optional)
*tip: for optimum texture - wait until sauce has had a chance to cool before adding.

Prepare rice.  In a medium sauce pan, add curry sauce, veggies, and beans.  If necessary, add a little water to cover beans/veggies.  Heat over medium until bubbles form.  Add curry powder, garam masala, and cayenne.  Cook for five minutes.  Add flour and stir until sauce thickens a little.  Stir in yogurt if you like a creamier sauce.  Pour over rice and enjoy!

nutrition - makes 3 large servings
cal: 457,  fat: 5.6g,  fiber: 14g,  protein: 14g

Chia Seeds - Best Thing EVER.

I put them in my smoothie everyday!  Check out this article from one of my favorite gurus and you’ll see why. 

The Single Diet Fix for Super Natural Energy

Edamame Slaw w/ Ginger Dressing

3 tbsp agave
3 tbsp canola oil
3 tbsp red wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp peanut butter 
½ tsp sriracha sauce 
1 tbsp minced fresh ginger

6 cups prepared shredded coleslaw
1 red pepper, finely chopped
10 ounce bag shelled edamame, cooked 
4 medium scallions, finely chopped
1 cup fresh cilantro, chopped

nutrition (serves 4)
1 serving - calories: 245,  fat: 12g,  protein:  9.4g,  fiber: 10.6g  

Lentil Quinoa Salad

3/4 cup quinoa
1 can of lentils, rinsed
1 tsp dijon mustard
2 tbsp red wine vinegar
1/4 cup canola oil
1/4 tsp garlic powder
1/2 lime, juice
kosher salt and fresh ground pepper
4 green onions, chopped
1/4 cup fresh cilantro, chopped

Prepare 3/4 cup of quinoa as directed.  Rinse lentils in cold water. In a bowl, whisk mustard, vinegar, and oil.  Add garlic powder, lime juice, and salt & pepper (to taste).  In a medium salad bowl, mix the quinoa, lentils, green onions, and chopped cilantro.  Top the salad with the dressing and toss.

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