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Mini Margherita Polenta Pizzas

This is another recipe that will be in my cookbook. I thought I’d give you a little sneak peak. It is perfect for an after-school snack or for an appetizer to an Italian dinner. Either way it is delicious. Another thing, there are only four ingredients.

  • 1 precooked polenta log
  • 1 14.5 can tomatoes, diced
  • 8 oz. Miyoko’s Vegan Mozzarella
  • All-Purpose Seasoning

Preheat oven to 350 degrees.

Slice polenta into 1/2-inch rounds.

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Place polenta round on prepared baking sheet (parchment paper/silicone mat).

Sprinkle All-purpose Seasoning on top of the rounds.

Layer diced tomatoes and pieces of the mozzarella. Sprinkle all-purpose seasoning on top of the tomatoes and cheese.

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Bake for 25 minutes.

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Berry Refresher

This is a great summertime refreshing drink.  I like to make this after a workout. You can make this with fresh or frozen berries. Frozen berries make it thicker.

  • 1/2 c raspberries
  • 1/2 c strawberries
  • 1/2 c purple/red grapes
  • 1/4 c almond milk, vanilla
  • 1/2 tsp ground flax seed

Combine all ingredients into a high speed blender. Blitz until smooth.

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Serve. Eat. Enjoy.

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Sweet Potato Toast

Here is a new way to make sweet potatoes, and it takes a lot less time that it usually does when making sweet potatoes. Top with your favorite nut butter and jam, or even some hummus.

  • 1 sweet potato, sliced in 1/2 inch thickness.
  • favorite toppings

Place sweet potato slices into toaster. Toast sweet potato slices 2-3 times at the highest setting.

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Top sweet potato toast with your favorite toppings.

DSC_0042 98Serve. Eat. Enjoy.

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Tropical Treat

Smoothies are a great way to take a nutritious meal on the road. I also like to serve smoothies in a bowl with some adds ingredients for toppings. This is a wonderful tropical treat.

  • 1 banana, sliced
  • 1 c strawberries, sliced
  • 1/2 c mango, cubed
  • 1/4 c plant based milk
  • 1/2 tsp ground flax seed

Add all ingredients to a high speed blender. Blitz until smooth and creamy.

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Toppings:

Layer toppings onto smoothie.

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Serve. Eat. Enjoy.

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Green Machine Smoothie Bowl

I just realized that I have not given you any green smoothie recipes. today I will remedy that error. I have used greens in smoothie, but it did not stand out as being green. This smoothie bowl says I am a green machine.

Smoothie:

  • 1 c spinach
  • 1 kiwi
  • 1 c  green grapes
  • 1/2 c coconut milk

Add all smoothie ingredients into a high speed blender. Blitz until creamy and smooth.

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Pour into bowl.

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Toppings:

  • 1/4 c blueberries
  • 1/4 c homemade granola
  • 1 tsp ground flax seed
  • 1 tsp chia seeds

Layer topping ingredients onto smoothie.

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Serv.Eat. Enjoy.

 

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Tropical Granola Smoothie Bowl

I thought I would bring you some new smoothie recipes. I have been working on my cookbook and I realized that I did not have enough smoothie and drink recipes. This one tasted so good I will probably add it to the book.

Smoothie Ingredients:

  • 1 banana
  • 1 c mango chunks
  • 1 c pineapple chunks
  • 1/2 c pineapple juice
  • 1/2 tsp flax seed

Blitz smoothie ingredients in a high speed blender until smooth and creamy.

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Pour into bowl.

Toppings:

  • 2 tbsp homemade granola
  • 2 tbsp shredded coconut
  • 1 tsp chia seeds

Top smoothie with granola, coconut and chia seeds.

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Serve. Eat. Enjoy.

 

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Roasted Chickpeas

This is a protein packed snack that has a little crunch. It is the perfect combination. I made this recipe with my All-purpose Seasoning, yet you could make it with the Smokey Southwestern Seasoning or the Savory Blend. Also, you can increase the batch for snacks for a big game or party.

  • 1 15.5 oz. chickpeas/garbanzo beans drained, rinsed
  • 1 tsp All-purpose Seasoning

Preheat oven to 400 degrees.

Toss the chickpeas and all-purpose seasoning together in a large bowl.

Spread evenly the chickpea mixture onto a lined (parchment paper or silicone mat).

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Roast chick peas until desired crunchiness, about 25-30 minutes.

Serve. Eat. Enjoy.

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Mexican Fiesta Pasta

This dish is a nice change from the regular pasta dish. A little smokey southwestern seasoning, black beans and few others ingredients give you a completely different flavor profile

I made this all in one pot. That means less dishes to wash and more time doing more pleasurable things.

  • 16 oz. brown rice spaghetti
  • 1 large onion, diced
  • 1 tbsp garlic, minced
  • 1 pint grape tomatoes, quartered
  • 1 15.5 oz. can black beans, rinsed, drained
  • 1 c corn, frozen
  • 1 tbsp Smokey Southwestern Seasoning
  • 1 c vegetable broth, plus more as needed for sautéing
  • 1 tsp cornstarch
  • 1 avocado, cubed
  • cilantro,chopped, garnish
  • lime wedge, garnish

Prepare spaghetti according to package instructions. Drain. Rinse. Set aside.

In same pot that you cooked your pasta in add onions and sauce. Add vegetable broth if needed to keep the onions from sticking to the pan.

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Add garlic to onions and cooks until fragrant.

Add tomatoes, black beans, corn and Smokey Southwestern Seasoning. Cook until heated through.

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Add pasta to veggies and stir.

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Whisk vegetable broth and cornstarch together to make a slurry. Add slurry to pasta and stir until pasta is coated. This is a light flavorful sauce.

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Plate pasta and add avocado cubes. The cubes add so much more flavor and creaminess to the pasta when you smash them. Garnish with a lime wedge and cilantro.

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Serve. Eat. Enjoy.

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Kiwi Refesher

The title says it all. This is the perfect refreshing and healthy drink. The recipe is for one, but it can be multiplied to make a big batch. This would make a wonderful picnic or barbecue drink. It is a little tart a little sweet and there is no additional sugars added. Pour this refreshing drink into popsicle molds and have a healthy frozen treat for the kiddos. They will love it. Another thing it only has 5 ingredients.

  • 1 Kiwi, peeled
  • 1 1/2 c Watermelon
  • 1 1/2 c Grapes, purple/red
  • 1/2 tsp flaxseed powder
  • 1/2 c almond milk

Note: You can use the frozen fruit if you prefer a more slushy drink, or just add some ice cubes.

Combine all ingredients into a high-speed blender.

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Blitz for about 60 seconds.

Serve as is, or over ice. Enjoy.

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Roasted Vegetable Stew over Brown Rice

Batch Cooking is the way to cut your time in the kitchen significantly. So far I have made the following meals out of the batch cooking of vegetables I made recently. There was some Buddha Bowls and a salad. This recipe is using the last of the veggies to make a hearty Roasted Vegetable Stew that I will serve with homemade GF Bread.

  • Roasted Vegetables from the batch cooking, cut into bite size pieces
  • 1c White Beans, leftover from the salad
  • 1 can (14.5 oz.) Tomatoes, diced
  • 1 1/2-2 c Vegetable Broth
  • 2 Bay leaves
  • 1 tsp All-purpose Seasoning
  • 1 tsp Coconut Aminos
  • 1/4 c Nutritional Yeast
  • 1-2 c Short Grain Brown Rice, Cooked

Combine veggies, beans, tomatoes, 1 1/2c vegetable broth, bay leaves, all-purpose seasoning and coconut aminos in a large Dutch oven.

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Simmer until flavors have melded together and the stew is heated through.

Stir in nutritional yeast and add more broth if needed.

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Ladle the veggies over the brown rice.

Serve. Eat. Enjoy

Note: Short grain brown rice is my favorite brown rice. It is also called sticky rice. It has a wonderful chew factor. I have been using this in place of long grain brown rice.

Note: You can make this in the slow cooker. Just set on low and add the slurry just before you are ready to serve.

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