All posts filed under: recipes

Zucchini “Meatballs” in Fragrant Thai Coconut Broth

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Vegetarians rejoice: we too can have meatballs with our goddamn meal, just like all those carnivores out there. This soup is soooo.freaking.yum. Well, it’s really good that is, if you like Thai dishes, coconut milk, and tons of exotic seasoning. Plus, coconut milk is amazingly good for you. So, hip hip hooray! Another plus is that the ingredient are light enough to make a good summer soup. My husband really hates ginger (and yet…he married a ginger kid. Conflict of interests? I should say so…) and so he wasn’t as big of a fan of this soup as I thought he’d be (I expected Domestic Goddess awards, but it was not to be. Note to self: no ginger root for Samuel!) However, despite his ginger flavor aversion, he was blown away by the amazing aromatic quality and how tasty the “meatballs” are. In a nutshell, it’s pretty heavenly. Forget Calgon taking you away, these flavors will make you feel like you’re a million miles from home in the best way possible. Soup is such a comfort …

Vegetarian Stir Fry & Rice Noodles

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Sometimes the internet gods are against us. I put together this post last night and gave myself a little pat on the back for being ahead on my to do list, only to wake up this morning and find my post had been mysteriously eaten by the internet. There was no trace of it, not even in my drafts. Is nothing sacred anymore!!!!! Ahhhhh! First world problems, man. They’ll get you every time. I’m pretty sure my fat large boned and dainty cat deleted it by trying to sleep on my lap top. Thanks for that, Mademoiselle Kitty. Not to be defeated, I rallied on and decided to re-write this recipe. In another life, I must have lived somewhere in Asia. I love the culture, the religions, the people, and especially the food. Fortunately, so many of the dishes are easy to make and incredibly healthy. I can also experiment with tons of vegetarian and vegan options. Um, #WINNING! Yay for me and all other plant eaters out there! Sometimes, it can be fun to play …

Spicy Rosemary Sweet Potato Fries

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I love anything and everything sweet potato related. In addition to being such a bright, beautiful veggie, it’s chocked full of amazing nutrition. They’re an excellent source of vitamin A (in the form of beta-carotene), vitamin C, manganese, copper, pantothenic acid, and vitamin B6. But wait! There’s more! They also provide potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus. Oh, and did I mention they taste so damn good? And they’re a mega versatile food? For real. Get off my plate and into my belly! Since sweet potatoes are naturally sweet, their flavors play nicely with savory spices. A mix of sea salt, with a generous covering of Mexican, Indian, or Mediterranean seasoning completely changes the taste of the humble sweet potato and adds incredible dimension to the taste. Simply put, sweet potatoes make for amazing fries. And since these fries are roasted instead of fried, you can assuage your conscious and assure your waistline that this is a healthy side dish. Take note, metabolism! Don’t you dare try to start a mutiny! But I …

Mango Salsa Covered Eggplants/Alternative Option Mango Salsa Fish

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I’m a 90/10 kind of girl…I go 90% hard and 10% notsohard when it comes to my food lifestyle. I like to use the word lifestyle, because sometimes diets can be taken to an extreme and aren’t necessarily healthy. Plus, I want to make good food choices for the sake of my body, not just my weight (which, let’s talk about it, my body just seems to instantly transform a Sunday Funday boozy brunch into an increased booty. *shakes fist at the sky! Thanks for nothing, metabolism!) My 90/10 lifestyle is 90 vegan/veggie/10 fish and also 90/10 when it comes to sugar, gluten, and the like. That’s the balance I’ve found that works for me, and frankly it’s probably made up because who has time for statistics at this point? I sure don’t. My husband, who follows no such stats, has radically altered his meat eating ways since being married to a hippie-dippie earth lover. In part, it’s because I make his meals, but it’s also because he has listened to research about how plant …

Go Nuts: Make Your Own Almond Milk

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Whenever possible, I prefer to make from scratch whatever my husband and I eat. We’re purists when it comes to food, because if the old saying “you are what you eat” is true, then the average American is the sum total of refined sugars, bleached flours, GMO’s chemicals and preservatives…basically a science experiment gone horribly awry. Food is one of the easiest things we can control to contribute to a healthier, happier life. While I won’t claim to be the most amazing chef in the world, I do find that often times food and drinks taste better and are much healthier when I get to make them myself. Most importantly, I know what goes into the recipe, so I also know what goes into my body. Since I avoid eating or drink milk or cheese products (other than occasionally goat cheese), I get my calcium fix via almond or coconut milk. Plant based milk is about a billion times healthier for you, and it doesn’t come with added calories, antibiotics, or hormones. The one catch …

Get Your Tropical Summer Shake On

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I personally drink so many shakes per week, I truly just consider them a food group unto itself. I also think they’re a fabulous way to get a sweet fix in while maintaining a lower calorie count than getting a sugar laden shake or smoothie. I’ve become pretty stringent about making my own food and treats, because I know exactly what goes in them, and that just makes my OCD personality oh so happy. Recently, I accidentally made a super delicious shake, and it’s so simple that I had to share it. Ingredients: 1 cup frozen tropical fruit of your choice 1/2 fresh banana (or frozen) 1 can of Zevia soda (zero calories, uses Erythritol and Stevia; it’s “healthy-ish”) Extra: can throw in a handful of fresh greens like baby spinach Optional: add fresh snips of mint leaves or basil (surprisingly delicious with mango and other tropical fruit. I know this because I watch a ridiculous amount of cooking shows featuring food I never even eat. Um, rack of lamb? I mean, sure, I’m only a vegetarian …

Savory Roasted Acorn Squash

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 I crave colorful veggies. Not only are they beautiful to look at, but those bright colors tell the inside scoop: bright vegetables are rich in nutrients that are essential to inner health and outward beauty. All the fabulous makeup and expensive lotions can’t benefit us the way nature can. I recently tried a recipe for acorn squash, and it was really delicious and satisfying. I enjoyed the flavor panel of sweet and spicy, which pairs nicely with squash. Plus, it was easy to make. Ingredients: Whole Acorn squash Pure maple syrup, honey or liquid stevia Celtic salt to taste Cajun spice Garlic powder Directions: Cook whole squash or microwave till just soft enough to slice into rings. Cut squash into rings, then lay on tray. Mix a glaze of honey or syrup, sprinkle in spices, then brush over both sides of squash. Preheat oven to 425 degrees; Oil tray with coconut oil and place rings on tray. Cook for 7-10 minutes then flip rings and cook for an additional 7-10 minutes or until lightly browned …

Gluten Free Blueberry Muffins

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One of the things in life I’m so grateful for is having a husband who is not only so amazing, he rocks my world everyday, but he’s also passionate about health and fitness. Let me tell you, it’s SO hard to keep healthy lifestyle if your partner is not on board! I remember when my aunt and uncle would try at different times to quit smoking, but they were only able to do it when they kicked the habit together. My sweet husband never complains about my kitchen quests for better, healthier food, and I’m extremely grateful. As a teeny tiny thank you, I try to convert his favorite recipes into healthier versions. Let’s be real, if a person’s taste palate is used to refined flours and refined sugars, healthier options will rarely completely measure up, because there’s a certain heavier flavor panel that comes with using those products. Whenever other health nuts tell me “you won’t even taste a difference!” I know that’s probably not quite true. Spaghetti squash does not equal spaghetti noodle;) BUT …

Gluten Free Choc-Oat-Chip Cookies

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I have a major sweet tooth, and even though I try to avoid sugar altogether, sometimes a girl’s gotta do what a girl’s gotta do. I recently experimented with some chocolate chip oatmeal cookies to try to a health-ish version, and I was able to whip together a recipe that turned out really quite nicely. While this recipe cuts out the gluten (you won’t even miss it! Seriously!) and a huge amount of calories and lowers the overall glycemic index, it doesn’t sacrifice the flavor or texture. I brought these cookies with me to Girl’s Night In with my besties last night, because my one friend has celiac disease and constantly misses out on what everyone else is eating. No one even could tell they were GF, which is a big win in my book. So basically, these cookies are like ninjas and totally incognito. True story. Ingredients: 1 3/4 cups Pamela’s Products Gluten Free Artisan Flour Blend 1 teaspoon baking soda 1/2 teaspoon salt (optional) 3/4 cups packed brown sugar 1/2 cup Dried Coconut …

One Pot Scrumptious Rice Noodle Soup

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I am a soup fanatic. It’s basically an entire life source for me. I just love, love, love soups of all kinds, colors, and varieties. As winter settles in DC, the weather is turning more gray and dreary. It’s the perfect kind of weather for curling up on the sofa under a blanket while sipping on warm soup.

The challenge with vegan and vegetarian soups in finding a mix that’s hearty but soothing. I can only do so many bean variations, if you know what I mean! My mom makes a should-be-famous chicken noodle soup that unquestionably is good for the soul….