Category Archives: Vegetarian

Vegetarian Chili

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If I were to make this chili for my husband he would say, “where’s the meat?” It is rare that I get to enjoy a meal made solely of vegetables until he isn’t around for dinner. Now, don’t get me wrong, I’d much rather have him here for dinner, but I do love when I get to make vegetarian dishes. I love it even more when I get to whip out my beautiful blue dutch oven!

This chili is so flavorful and filling! I will no doubt make it for my man piece…but I will add some ground beef just for him.

chili 4

Vegetarian Chili
(Serves 2 – make double for leftovers!)
2 tbsp coconut oil
1 small butternut squash, peeled and cut into cubes
2 medium carrots, peeled and cut into 1/4-inch pieces
1/2 large onion, chopped
1 tbsp chili powder
1 tsp minced garlic
1 (14oz)can diced tomatoes
1 jalapeno, seeded and minced
1/2 cup vegetable broth
1/2 tbsp honey
1 tsp sea salt
1 can black beans, rinsed and drained
1/2 cup fresh cilantro

In a dutch oven or a large pot, heat 1 tbsp oil over medium-high heat. Add squash and cook, stirring occasionally, until golden. Transfer squash to a bowl and set-aside.

chili 1

In the same dutch oven, heat 1 tbsp oil. Add carrots and onion and cook, stirring occasionally, until tender. Stir in chili powder and garlic.

chili 3

Add tomatoes, jalapenos, broth, honey, and salt; heat to boiling over medium-high heat. Add beans and squash, stir and heat to boiling. Reduce heat to low. Cover and let simmer for about 30 minutes until squash is tender.

chili 5

Remove from heat, stir in cilantro, and enjoy! I topped mine with goat cheese and cayenne pepper – such amazing flavor!

Mung Bean Fettuccine w/Pesto Alfredo

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Mmmm….Alfredo. It is so good and comforting. It is also heavy and carbo laden. Working for a healthy supermarket, I’ve been able to discover some really unique and awesome alternatives to traditional comfort foods. Recently, I stumbled upon this Organic Mung Bean Fettuccine that has almost 22 grams of protein per serving and tastes pretty dag on close to the real thing. Now that is worth $3.49 a pack!

mung bean2

Mung Bean Fettuccine w/Pesto Alfredo Mung Bean1
Sunflower Seed Pesto
2 tbsp coconut flour
2 cups almond milk (or any milk)
1 tbsp organic butter
Garlic (to taste)
Salt & Pepper (to taste)
Cayenne Pepper (optional)

Boil 8 cups of water, add fettuccine and simmer. Cook for 7-8 minutes. Rinse under cold water.

In a separate saucepan, melt the butter then remove from heat. Add flour slowly and stir until smooth. Slowly add milk and continue to stir. Return the sauce pan to LOW heat and continue to mix until thick. Once it is thick, add the pesto, garlic, salt, and pepper.

Add fettuccine and toss until all is mixed well. Enjoy!

Crustless Spinach Quiche

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Do you love eggs? I do…from my head down to my legs! Over the years, eggs have gotten a bad wrap. But lets look at why eggs are eggs-ceptionally nutritious!  Think about it – one egg contains all the nutrients and building blocks needed to grow an entire baby chicken! They’re loaded with high-quality proteins, vitamins, minerals, good fats and trace nutrients. I love eggs because they’re cheap, clean protein source and can be easily adaptable. Eggs are great scrambled with lots of veggies, added in stir-fry, or in a quiche (like this one…)!

You’ll notice I leave out cheese like in most quiches and just sprinkle it with some Goat Cheese.

Crustless Spinach QuicheQuiche

5 large eggs
1 1/2 cups fresh spinach, chopped
1/2 medium onion, chopped
1 teaspoon minced garlic (1 clove)
1/2 cup almond or coconut milk
1/2 teaspoon baking powder
Sea salt, black pepper, and cayenne pepper to taste

1) Preheat oven to 350F.
2) Whisk eggs and coconut milk in a large mixing bowl. Add the other ingredients and whisk well.
3) Grease a 9″ pie dish (or other glass baking dish) with coconut oil and pour everything in.
4) Bake for 30 minutes or until cooked through in the center.

*You can experiment using other veggies or bacon. This is essentially a basic recipe.

Almond Butter Chocolate Chip Cookies

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Well, I can’t keep my hands out of the cookie jar. It’s a problem folks! These little guys are such a sweet treat and are super easy to make. I have been posting a lot of treats, but I need to remind you that just because it’s made with clean and healthy ingredients doesn’t mean it won’t pack on the pounds if you eat too much. Any kind of sugar, even pure and natural honey, should be eaten in moderation. So, don’t be like me, get your hand out of the cookie jar!

Almond Butter Chocolate Chip Protein Cookies

almond butter cookies collage

(Makes about 16 cookies)

1 cup Almond Butter*, stirred well
½ cup honey
1 large egg
½ teaspoon baking soda
2 teaspoons protein powder**
½ teaspoon sea salt
3 ounces (about ½ cup) dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, combine everything except the chocolate chips.

3. Use a cookie scoop or tablespoon to drop dough on to parchment lined baking sheet or non-stick pan.

4. Bake for 10-12 minutes or until lightly browned around the edges.

5. Let cool on baking sheets for at least five minutes then remove and let cool on a wire rack or plate for 15 minutes. (Or eat right away if you’re like me!)

*Any creamy nut butter would work! 🙂

**(I use Shaklee Energizing Soy Chocolate Protein Powder)

 

Flourless Peanut Butter Blondies

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I love dessert of any kind, especially those made with peanut butter!

Flourless Peanut Butter Blondiesbrownies

1 cup natural or organic creamy peanut butter
⅓ cup honey
1 whole egg
¼ teaspoon sea salt (Omit if your peanut butter is already salted)
½ teaspoon baking soda
½ cup dark chocolate chips

Directions:
Preheat oven to 350F and grease an 8″ square pan with coconut oil or use parchment paper.

In a small mixing bowl, mix the peanut butter, honey, egg, salt and baking soda until well combined, then add the chocolate chips.

Pour the batter into the greased pan, and use a spatula to smooth the top. Bake at for 20-25 minutes, or until the top is a light golden brown. Let cool, then cut into squares. Enjoy!

Sauteed Kale

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Kale is one of nature’s most nutritious foods. It is packed with iron, Vitamins K, A, and C and powerful antioxidants to help fight against cancer and disease! Also, did you know that it has more calcium than milk? Crazy, huh? My favorite thing about Kale is that is is an anti-inflammatory food filled with omega-3 fatty acids. Omega-3s help fight against arthritis, asthma, autoimmune disorders, and inflammation within our bodies. Kale is also a great detox food because it is filled with fiber and sulfur, which aid in keeping your liver healthy. Now, get your Kale on!

You can add kale to your smoothies and protein shakes, and salads. I love making sauteed kale as a side dish because we cannot have enough greens!kale

Sauteed Kale
4 cups chopped kale, stems removed
2 cloves garlic, chopped
Extra Virgin Olive Oil
Sea salt & pepper

Wash kale with water in a colander and pat dry.

In a medium saute pan, heat about 2 tablespoons EVOO on medium heat. Add the garlic and saute for about 2 minutes. Add kale, stir, and cover. Cook until the kale begins to wilt, stirring occasionally. Remove cover and season with salt and pepper. Continue to cook for about 2 more minutes until the liquid evaporates.