Posts tagged ‘veggies’

January 7, 2014

Lentil and Brown Rice Bowl

A perfect little bowl of comfort for those winter weeks where getting out of bed is a feat. This is going to be my lunch for the week and it was perfect to relax to this weekend while Sex and the City was playing in the background. A little alone time can be really refreshing. This is one of those bowls that is easy to make a big batch of for lunches throughout the week and  is a perfect balance of carbs, protein, healthy fats (we are going to top with some avocado) and greens. This dish reminds me of a macrobiotic bowl and has many of the components of one.

Ingredients

1 cup cooked brown rice, cooked in broth if you want more flavor (I used veggie)

1/2 cup cooked red organic lentils, cooked in broth if you want more flavor

1/2 cup mushrooms, chopped

1/2 cup tofu, firm, chopped into cubes

1 tablespoon olive oil

1/2 teaspoon red pepper flakes

1 teaspoon minced garlic

1/4 avocado, sliced

1/2 cup baby spinach leaves

Freshly cracked black pepper if desired and/or soy sauce, liquid aminos, or tamari

Directions

Saute your tofu cut into cubes and mushrooms in a pan on medium heat. Season with red pepper flakes if desired and garlic. Cook until garlic is transculent and mushrooms are browned, and tofu is crisped on sides. Mix mixture with brown rice and lentils. Top with freshly cracked black pepper, soy sauce and baby spinach leaves. Top with avocado for some great heart healthy fats!

 

xx

Reth

P.S. This lunch or dinner reheats excellently and has even more flavor the longer it sits in the fridge so I have been making a huge batch and then taking a cup or two cups to work each day and topping it with fresh greens and avocado.

 

August 18, 2013

Green Smoothies

July 24, 2013

Food Blog Addiction -Green Lemonade

New food blog addiction! Great recipes, incorporating a ton of veggies, which is just how I like it.

Green Lemonade

July 18, 2013

Sweet and Simple Do’s and Dont’s of Cleansing

From Health.com

July 18, 2013

Juicing Infographic

July 11, 2013

Parmesan and Spinach Cauliflower Rice

It’s like orzo without the gluten and you get the added benefits of the nutrients in cauliflower. This is one of my favorite vegetables because it is so versatile.

Ingredients

2 cups steamed cauliflower, cooled and “riced” in a blender or food processor (This means taking the steamed cauliflower and pulsing it in a blender until the consistency is that of rice, or taking raw cauliflower, “ricing” in a food processor and then steaming the cauliflower. Steam the cauliflower in a broth for more flavor, if desired)

1/3 cup parmesan cheese

1 cup spinach, diced finely

2 teaspoons chopped fresh parsley

2 teaspoons minced garlic

Pink himalayan salt, to taste

Freshly cracked black pepper, to taste

Directions

Take the steamed cauliflower and sauté with spinach and garlic on medium heat. When the spinach is wilted but still green, about 5 to 6 minutes, add the rest of the ingredients and serve.

xx

R

 

July 1, 2013

Flourless Cauliflower Thin Crust Sheet Pizza

With delicious crust, there will be a delicious meal. This flourless crust is delicious, crispy, and you can add whatever toppings you want.

Serves 4

Ingredients

4 cups steamed cauliflower, riced and drained and at room temperature (To rice my cauliflower, I steamed it and popped it into a blender and blended for 2 second intervals, until the cauliflower was a ricelike consistency and drained in a cheesecloth or paper towel until all the water absorbed through steaming is squeezed out. This is especially important for a crispy crust that doesn’t fall apart when you try to slice the pizza)

2 eggs, lightly beaten

1/2 cup parmesan cheese or nutritional yeast

Pesto, optional

Tomato sauce, homemade or canned (just a warning that the non-homemade variety uses a lot of sugar as a preservative and making your own homemade tomato sauce is a better route if you want to limit processed foods in your home)

Toppings, as desired, e.g. mushrooms, peppers, pepperoni, tofu, low fat cheese, ricotta, basil, roasted tomatoes

Directions

Preheat your oven to 350 degrees. Mix the riced cauliflower with the eggs and parmesan cheese until you have a uniform mixture. Top with salt or pepper as desired, but keep in mind the parmesan or nutritional yeast adds a lot of salt. Line your baking sheet with parchment paper for easy clean up or spray/grease your pan well with coconut oil spray or olive oil. Pour your crust mixture in a thin layer onto baking sheet. Spread out as evenly as you can. Bake in oven for 10-15 minutes until the eggs and cauliflower and cheese have solidified. Top with desired toppings/sauces/cheeses and bake for another 10-15 minutes.

xx

R

**Gluten free crust, gluten free if you make sure your toppings are also gluten free.

June 6, 2013

Quick Working Lunch

To save time on Mondays, I bring in lunches for the week after a bunch of cooking on Sundays. This week I made some shrimp fried rice, some beans with spices, and I brought in an avocado to cut up for lunch on top. Featured here: brown rice with shrimp, peas, broccoli and low sodium soy sauce, cauliflower, beans, mushrooms, and avocado!

20130606-141023.jpg

May 28, 2013

More Informative Inspiration

On such a gloomy day, what is better than looking at awesome, easy to make veggie recipes? We all could use some more veggies in our lives. Wish I thought ahead enough to bring my soup from home to work today but steamed veggies with fresh herbs will have to do.

Check out Kiersten’s veggie blog, Oh My Veggies!

XX

R

May 17, 2013

Cooking Veggies

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