Posts tagged ‘vegetarian’

May 28, 2013

Berry Minty Salad with Mixed Berries, Neem Honey Drizzle, and Pink Himalayan Salt

Hello happy healthy readers,

I hope everyone had a good Memorial Day Weekend! I know I did, and it was that much harder coming in to work today. But a day off in the beginning of the week means the weekend is that much closer. I meant to send a package of goodies over to my friend, and I did a great job with her letter but I am still figuring out the perfect dessert that flies well. Let me know what you guys think and if you have any suggestions!

The perfect summer berry salad with pink himalayan salt and neem honey drizzle. I am sure that I am not the first one to combine salt and fruit together, but the ingredients were on my shelf and I knew there was no going back.

Salt makes sweet taste sweeter. I guess you could apply that to life as well. I am sure This was also a hit at the BBQ I went to yesterday with some old friends and a good catch up session. I tried veggie hot dogs for the first time and I was very impressed. There was great company and there was good wine.

Try to use organic honey and organic berries.


2 cups mixed berries, I used blackberries, blueberries and strawberries because it is what I had on hand but you can use your favorite mix

1 tsp pink Himalayan salt

1 tablespoon neem honey

1/4 cup mint leaves, or more to taste


Wash berries and pat dry. Add honey to taste and mix, top with mint leaves and salt. Mix well and serve. This salad gets better the longer you let the salt break down the berries. Good for a day or two.

Can be made vegan if you sub agave for the honey.




January 7, 2013

Herbed Mushroom Egg Scramble

Have ten minutes in the morning? This breakfast is satisfying and filling! You won’t need any meat since the mushrooms are earthy and filling. To save even more time in the morning, feel free to sauté the baby portobellas the night before.


1 egg

1 egg white

2 tablespoons milk, nonfat

1 teaspoon goat cheese, any variety

Fresh herbs, you pick!

2 baby portobella mushrooms, chopped 


Mix all ingredients together and scramble on medium heat! Serve with toast.

December 20, 2012

Low Carb Avocado Portobello Melt

Continuing with the avocado trend my friends. Sorry for my December absence, so much has been happening and I haven’t really made a good routine for myself yet. When things slow down, there will be more steady posts coming your way! This is a really flavorful recipe that is great if you are not feeling carbs lately! We have all had those days or phases. Or at least most of the health driven. I love a good crusty bread now and again but I don’t make it a regular thing.


1 portobello mushroom, sauteed with one teaspoon of the oil of your choice

1/2 avocado, mashed with lemon juice, salt and pepper

Diced tomatoes, if desired



Spread portobello mushroom with the avocado and top with the diced tomatoes if desired!




October 7, 2012

Warm Spinach Harvest Blend Salad


1 cup spinach

1/4 cup Harvest Blend Grains, from Trader Joe’s

1/2 tomato, diced

1/2 raw mushrooms, sliced

Diced light mozzarella cheese


Cook harvest grains in water according to package directions. Add pepper or salt to taste. Assemble with spinach, tomato, raw mushrooms and diced light cheese. Serve warm.


September 8, 2012

Mushroom Artichoke Panino

I love panino! It is so much fun to layer different combinations and this one is a particularly savory one that I love to make. The ingredients are simple and fast.


1/4 cup mushrooms

1 teaspoon olive oil

2 artichokes hearts in water, diced

1 slice nonfat cheddar

2 slices wheat bread



Saute mushrooms and artichokes with pepper in olive oil. Toast wheat bread and layer cheese. Add artichokes and mushrooms, add the second slice. In a warm pan, press down on sandwich to make panino until cheddar is melted.



September 2, 2012

Spinach Tacos

I love tacos and this combination is a killer one, I like to think it has Greek influences on it. I love spinach and eating it everyday makes me happy. I promise it will make everything about your body run better and you will have more energy.


Makes 2 tacos

4 handfuls baby spinach, fresh

1/2 cup tomatoes, diced

1 teaspoon minced garlic

1 teaspoon red pepper flakes

2 tablespoons nonfat feta

2 brown rice soft tortillas

1 tablespoon olive oil


Saute the spinach with all ingredients except for the tortillas and the nonfat feta. Should take ten minutes or less. Keep and eye on the ingredients and make sure you don’t burn the spinach. Top spinach filling into each tortilla and top with nonfat feta.


August 30, 2012

Mushroom Egg White Scramble with Nonfat White Cheddar

I have a soft spot for mushrooms, I always have. This is a great breakfast, add some spinach and you are set.


1/4 shiitake mushrooms or baby portabellas

1 teaspoon olive oil

1/2 cup liquid egg whites

1/4 cup spinach

1/8 cup nonfat white cheddar, shredded


Mix all ingredients together except the olive oil. Saute in a pan with olive oil and serve with wheat toast.

August 29, 2012

Chai Quinoa

Sorry for the massive upload of posts today but things were slow at work today and I finally got a chance to catch up on everything. I am in the process of moving to NYC. It’s been really exciting at the new place I am working, and the city is really intoxicating. I miss all of the people in Philly but I go back on the weekends and it’s been nice to have a set routine everyday. I forgot how much I have missed it. It’s been nice to see all the differences in this city compared to the other ones I have lived in. It’s a new change and there is solace knowing that if I can make it here, I can pretty much make it anywhere. They were not lying though about how hard it can be in this city. You do need tough skin and you do need big dreams because often, you will be stripped of all of those expectations you came in the door with. You have to roll with the punches and that is exactly what I have been doing. I miss not having a place to call my own right now but my friends have been so amazing, and I cannot ask for anyone better in my life. When you really need something, people come through for you. I love walking on 6th Avenue to work everyday though, and the people I have been meeting have made me so happy. The last couple months were unpredictable and this is a pleasant change. It’s a new city and it’s a new me. And I really like her. She wears corporate clothes and makeup everyday and always has painted nails. She is polished and always seems ot have a plan. I don’t know who she is really because it is such a different me from a year ago, or even a c ouple weeks ago, but I think all of this is meant to happen for a reason.

I love all the great flavors of chai and this recipe is actually really greay at capturing all the flavors of it. Comment if you have a better version!


1/4 cup cooked quinoa

3 tablespoons chai tea

1 cup nut milk (coconut, soy, hemp, almond)

1/8 teaspooon cardamom

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Agave or stevia


Stir in quinoa with nut milk and warm through on the stove. Add spices and sweeteners and mix well.


August 29, 2012

Brown Rice with Lemon Garlic Broccoli and Seared Tofu Triangles

This is a filling dinner or lunch! I love brown rice and this combination is just fabulous. Tell me if you think of anything new!


1/4 cup brown rice

1/2 cup frozen broccoli florets or fresh broccoli

2 tablespoons lemon juice

1/8 block firm tofu, cut into triangles

1 teaspoon fresh minced garlic


1 teaspoon olive oil


Boil the brown rice according to package directions. Add broccoli and lemon juice to water and let simmer. In a seperate pan, add garlic and olive oil. Heat and toss in the tofu triangles. Add pepper. Combine rice mixture and tofu mixture and heat through.


August 29, 2012

Sriracha Brushed Tofu Triangles

Want an update on tofu? This one tastes amazing if you like spicy food! Spicy foods make your burn more calories so try it and add more or less sriracha depending on your tastes!


1/2 block tofu cut into five strips, cut each strip into triangles diagonally

1/8 cup sriracha

2 tablespoons olive oil




Brown in a pan with the olive oil and serve on a bed of spinach with steamed beans!