Ole’ Lentil Budget Bowl

This year is turning out to be the year of the “quinoa bowl meal”, and with good reason.

These meals are versatile, delicious, and SUPER CHEAP!!!!

We have all heard the complaint that it is simply too expensive to eat healthily and/or to eat gluten free. I would like to challenge any persons who says that to a cook off! At one point, my husband and I were both unemployed. Yet, we still managed to eat a plethora of fruits and vegetables, whole grains, and lean proteins. I made my own almond milk, baked my own gluten free bread, and we ate like kings on less than $150 a month.  It is possible. You just have to want to do it and put forth the effort.

Okay… I will step off my soap box now.

It is currently snowing sideways, wet, and nasty outside. I knew that dinner needed to be something spicy that would warm me from the inside out. Out came the hot sauce, cumin, and salsa, and I was on my way!

PS – Guess who finally remembered to charge her camera battery? This kid!

Ole’ Lentil Budget Bowl

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 1 tsp Coconut Oil
  • 1/4 of a Yellow Onion, sliced
  • 1/4 cup Broccoli, chopped
  • 3 Tblsp frozen Peas
  • 1/2 tsp Cumin
  • 1/8 tsp Chili Powder
  • 1 cup Beet Greens, chopped
  • 1/4 cup Green Lentils, cooked
  • 1/4 cup Quinoa, cooked
  • 3-4 Tblsp Salsa
  • Salt & Black Pepper, to taste
  • dash of Hot Sauce

Directions:

  1. Melt oil in a saute pan over medium heat.
  2. Saute’ onion until translucent. Add Broccoli and cook until tender.
  3. Next, in go the frozen peas, and cook until defrosted.
  4. Sprinkle in cumin and chili powder, and add greens, cooking until just wilted.
  5. Add remaining ingredients and cook until heated through.

Pesto Quinoa & Lentils

As a continuation of yesterday’s post, we are moving on to the delicious smorgasbord that could be seen below the steamed beets!

I know you were all waiting with baited breath….

I noticed that I rarely use a plate. Every meal seems to be some sort of a bowl meal. What does that say about me? Hmm….

Anyway…. A delicious recipe made from leftover components of meals from the last week is the star of today’s post. I hope you enjoy it as much as I did!

Pesto Quinoa & Lentils

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 1 tsp Coconut Oil
  • 1/4 of a Yellow Onion, sliced
  • 1 Carrot, chopped
  • 1/3 cup Broccoli, chopped
  • 1/2 cup Beet Greens
  • 1-2 tsp Beet Green Pesto (recipe here)
  • 1/4 cup Green Lentils, cooked
  • 1/4 cup Qunioa, cooked
  • 2 tsp good quality Balsamic Vinegar
  • 1 Tblsp Nutritional Yeast Flakes
  • Salt & Black Pepper, to taste

Directions:

  1. Melt oil in a large skillet over medium heat.
  2. Saute onion until translucent. Add carrot & broccoli and saute until tender.
  3. Add beet greens & pesto and cook until just wilted.
  4. Add remaining ingredients and cook until heated through.
  5. Top with Steamed Beets (Recipe Here)

No “Beet”ing Around the Bush

Again with the beets?!

I know, I know…. But they were on sale, 2 for 1! You wouldn’t expect me to pass up a good bargain, would you? Besides, we should all eat more beets. They are excellent for the liver, boost mental health, and are even considered by some to be an aphrodisiac. (Oh yeah… I went there.) source

I made a big batch of these steamed beets to use on salads and other meals throughout the week. I will give you the recipe for what I ate my beets on tomorrow. It was delicious, filling, and vegan! I win. 😉

Steamed Beets

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 1 bunch organic Beets (reserve the beets tops for another recipe)
  • 2 Tblsp Low Sodium Vegetable Broth
  • 1 tsp dried Thyme
  • Salt & Black Pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F.
  2. Line a square baking pan with foil.
  3. Clean & quarter beets.
  4. Place beets in the foil lined pan, and pour vegetable stock around the beets.
  5. Sprinkle with thyme, salt, & pepper.
  6. Cover pan tightly with foil, and place in preheated oven.
  7. Cook for 45 minutes to an hour, until beets are fork tender.

Grain-Free Mini Pumpkin Pancakes – Spunky Coconut inspired

Good morning, my lovelies!

I simply adore the weekends. Mornings where I get to sleep in until 7:30am, roll out of bed, enjoy a leisurely cup of French-press coffee, and take a moment to breathe….. Yes, weekends are the best.

I took a bit of time this morning to try my hand at a recipe I spotted over at Kelly’s Spunky Coconut blog. Her Silver Dollar Banana Pancakes looked like the perfect vehicle for the bag of coconut flour that has staring accusingly at me from the back corner of my refrigerator.

I took her base recipe and converted it from banana to pumpkin, which was a delicious swap. Unfortunately, mine stuck to the pan a bit, making then rather homely looking, bless their hearts….. Regardless of their scrappy appearance, they tasted delicious, especially when topped with a drizzle of organic honey.

Grain Free Mini Pumpkin Pancakes

– based on this recipe by the Spunky Coconut

(Gluten Free, Dairy Free)

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Ingredients:

  • 1 large, organic Egg
  • 3 Tblsp Pumpkin Puree
  • 1 Tblsp Coconut Flour
  • 2 Tblsp Unsweetened, Plain Almond Milk
  • 1/4 tsp pure Bourbon Vanilla Extract
  • small pinch Salt
  • dash Cinnamon

Directions:

  1. Combine all ingredients in a blender until smooth.
  2. Heat a frying pan and a bit of coconut oil over medium-low heat.
  3. Spoon 1 heaping Tablespoon of batter per pancake into the heated pan, and cook until set (this takes significantly longer than regular pancakes).
  4. Flip gently and cook about 1 to 2 minutes more.
  5. Serve with organic honey. (local if possible)

Quinoa with Beet Greens & Lemon

Ahhhh…..  I just got back from this week’s work trip, and am thoroughly enjoying sitting on my couch watching Glee.

Not that my trip was awful. Quite the contrary! I got to spend a delightful evening cooking and taking in the sunset with my lovely sister in-law.

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And come on, you can’t beat a view like this one….

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But, it is ALWAYS good to be home and cooking in my little kitchen.

If you can’t tell from my last post, I am a little obsessed with soft-boiled eggs right now.

What’s not to love about them? You get a rich, creamy yolk without the mess of it sticking to a skillet! It’s genius, I tell you! GENIUS! …I also get overly excited about Jeopardy, so I’m not the most creditable judge….

Anyway, this recipe is definitely one for the vaults. The punch of acidity coupled with the earthy flavor of the beet greens and the creamy richness of the egg yolk creates sheer perfection in a bowl!

For those of you who are not egg lovers, this recipe would be equally delicious sans l’oeuf.

 

Quinoa with Beet Greens & Lemon

(Gluten Free, Dairy Free)

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Ingredients:

  • 1/4 cup Quinoa
  • 1/2 cup Water
  • 1 tsp Olive Oil
  • 1 clove Garlic, minced
  • zest of 1 Lemon
  • 1 cup Beet Greens, chopped
  • Juice of 1/2 a Lemon
  • 1/4 cup frozen Green Peas, defrosted
  • 1 Tblsp Nutritional Yeast Flakes
  • 1 tsp fresh Basil, minced
  • 1 large, Organic Egg
  • Salt & Black Pepper, to taste

Directions:

  1. Place quinoa and water in a saucepan and bring to a boil. Cover. Reduce heat to low and simmer for 12 minutes.
  2. Bring a pot of water to a boil, add the egg, and boil for 5 minutes. Remove promptly and cool slightly before gently removing the shell.
  3. Meanwhile, heat oil in a saute pan over medium heat. Add the garlic and lemon zest and saute until fragrant, about 1 minute. Add the beet greens and lemon juice and saute until wilted. Add peas, nutritional yeast, fresh basil, salt & pepper, and cook until heated through.
  4. To serve, place the quinoa in a bowl, and top with the soft boiled egg.

Warm Golden Beet Salad with Beet Green Pesto

I love beets, like really LOVE them.

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image source

I also have an unexplainable fear of cooking them. (I also have a strange fear of artichokes, but that is another post entirely…) Maybe it is the chance that they will bleed their red dye all over my counter tops, hands, outfit… you get the picture. Maybe, I’m just scared of the unknown. Either way, I took another step toward conquering my “beet fear” once and for all with the creation of this dish.

Organic beets were on sale at my local grocery store this week. What better time to experiment?! I slung two bunches into my basket and strutted determinedly to the register. Once I got home, however, I wasn’t feeling quite so stoic. What in heavens name was I going to make? I settled on an easy, steamed beet. Wanting to incorporate the beet greens into my recipe (waste not, want not), I used them to make a garlic-y pesto & a warm salad.

For the sauce, I soft boiled an egg, which, once broken, lent a rich, creamy texture & flavor to the dish that beautifully tied in all of the sweet and savory notes of the other components.

Warm Golden Beet Salad with Beet Green Pesto

(Gluten Free, Dairy Free)

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Ingredients:

  • 2 small Golden Beets
  • 2-3 Tblsp Low-Sodium Vegetable Broth
  • 1 tsp Coconut Oil
  • 3 Crimini Mushrooms, sliced
  • 1/4 Yellow onion, chopped
  • 2 cups Beet Greens, chopped
  • 2 Tblsp dry White Wine
  • Salt & Pepper, to taste
  • 1 large, Organic Egg

Pesto Ingredients:

  • 1 clove Garlic
  • 1/2 cup Beet Greens
  • 3 Tblsp fresh Basil
  • 1 tsp Extra Virgin Olive Oil
  • 1 Tblsp Nutritional Yeast Flakes
  • 1/4 tsp Lemon Juice
  • Low-Sodium Vegetable Stock
  • Salt & Black Pepper, to taste

Directions:

  1. Preheat oven to 375 degrees F. Scrub beets and place in a foil lined square baking dish. Top with 2-3 Tblsp Vegetable broth and tightly cover with another piece of foil. Place in preheated oven and cook until fork tender, about 1 hour.
  2. Heat coconut oil in a saute pan over medium heat.
  3. Add sliced mushrooms and cook until they begin to sweat. Add onions, and saute until translucent.
  4. Toss in the chopped beet greens, and cook until wilted., deglazing the pan with the white wine, if needed.
  5. Meanwhile, make a soft boiled egg. Bring a pot of water to a boil. Add the egg and boil for five minutes. Remove promptly and allow to cool slightly before gently removing the shell.
  6. Pesto: Place garlic, greens, basil, oil, nutritional yeast, and lemon juice in a food processor and pulse to combine. Slowly drizzle in vegetable stock until desired smoothness and consistency is reached. Taste, and adjust seasoning.
  7. To serve, place sauteed beet greens and mushrooms in a bowl. Top with sliced golden beets, soft boiled egg, and a drizzle of beet green pesto.

Vegan Cheezy Quinoa

For weeks on end, I have lacked inspiration in the kitchen.

I have fallen into the dangerously boring trap of tossing random vegetables & legumes in a skillet or steamer, topping with marinara sauce or Braggs, and calling it a day. It’s partly because I have no one to cook for, and partly because I have found an inspiring career into which I now pour the energy that I used to pour into my food.

Well, these last few weeks, I began to find a balance between my work and caring for myself. I started Pure Barre classes and recommitted myself to daily workouts & HIIT. I started taking a little more time to prepare meals and listening to what my body needed.

My pictures leave something to be desired. (I kept forgetting to charge my camera battery…..) The recipes, though, are another story. Delicious, nourishing, and comforting… Enjoy!

Vegan Cheezy Quinoa

(Gluten Free, Dairy Free, Vegan)

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Ingredients:

  • 1/2 cup Quinoa
  • 1 cup Water
  • 1 Bay Leaf
  • 1/2 cup Unsweetened, Plain Almond Milk
  • 1/3 cup Nutritional Yeast Flakes
  • 1.5 tsp Lemon Juice
  • 1 small clove Garlic, minced
  • 1.5 Tblsp Cornstarch
  • 1/2 tsp Salt
  • 1/4 tsp dry Mustard
  • 1/4 tsp Paprika
  • 1/4 tsp Turmeric
  • 1 tsp Creamy Peanut Butter
  • Black Pepper, to taste
  • frozen Green Peas, defrosted
  • 2 Tblsp Sundried Tomatoes
  • 1 Tblsp fresh Basil, minced

Directions:

  1. Place quinoa, water, & bay leaf in a medium saucepan. Bring to a boil, cover with a lid, reduce heat to low, and simmer for 12-15 minutes, until all liquid is absorbed. Remove the bay leaf, fluff with a fork, and set aside.
  2. Make vegan cheeze sauce by placing almond milk, nutritional yeast, garlic, cornstarch, salt, dry mustard, paprika, turmeric, peanut butter, & black pepper in a blender and processing until smooth.
  3. Pour cheeze sauce over the quinoa in the saucepan and return to medium-low heat. Cook until sauce has thickened to desired consistency.
  4. Stir in the peas, sundried tomatoes, & fresh basil. Cook until heated through.