Tag Archives: vegetarian

Thai Coconut Soup

I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did.  It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!

I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.

 

Thai Coconut Soup
 
Ingredients
  • 3 cups vegetable broth
  • 1 can coconut milk, light or full fat
  • 3T soy sauce or Tamari
  • 2 stalks of lemongrass or two drops lemongrass essential oil
  • 4 thin slices of ginger, peeled
  • 2 limes, juiced and zested
  • 1t cane sugar
  • 2T red Thai curry paste
  • 1 large onion, quartered
  • 1 large carrot, cut in thin matchsticks
  • 2 large mushrooms, cut in large chunks
  • 2 Roma tomatoes, quartered and sliced
  • 1 Serrano pepper, diced
  • 1 cup or mung bean sprouts
Instructions
  1. Put broth, milk, lemongrass, and ginger in a pot and bring to a slight boil.
  2. Reduce heat and let simmer for 10 minutes for flavors to gel.
  3. Remove lemongrass and ginger.
  4. Add all other ingredients and cook on medium for about 15 minutes or until all vegetables are tender.
  5. Serve over jasmine rice and enjoy!

 

 


Fall Favorites 2016

It’s finally that time of year, y’all.

Ahhh. Cooler mornings. Pumpkin everything. The smell of cinnamon. 😉

Every year, I love a mix of tradition and innovation.  There are some recipes that make me feel like home–but I also love the joy of trying something new.

So today, I’ve made a list of some of my Fall Favorites–some old “goodies” and some brand new ones that rocked my world lately.

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I hope you find something on this list you’d love to make. I encourage you to get in the kitchen with your kids, family, or friends and experience the glory of the season!

Happy Fall!

Fall Drinks:

1) Dairy Free Hot Chocolate from Detoxinista

2) Warm Turmeric Milk from Nutrition Stripped

3) Spiked Apple Cider with Rum from Martha Stewart

Breakfast:

1) Pumpkin Muffins by Minimalist Baker

2) Basic Oatmeal from Thrive to Live

3) Fall Green Glowing Smoothie from Kimberly Snyder

Sides:

1)  Delicata Squash with Pomegranate Seeds from Minimalist Baker

2)  Sweet & Spicy Brussels Sprouts from Thrive to Live

3)  Healthy Caramel Dip from Thrive to Live

Soup:

1) BBQ Chili from Oh She Glows

2) Creamy White Bean and Kale Soup from Thrive to Live

3) 10 Spice Vegetable Soup from Oh She Glows

Main Dish:

1) Veggie Pot Pie from Thrive to Live

2) Lentil Walnut Meatloaf from Oh She Glows

Desserts:

1) No-Bake Pumpkin Tarts by Detoxinista

2) Apple Apple Pies by Thrive to Live


Garlic White Beans with Thyme

One of my favorite chain restaurants to frequent is Zoe’s Kitchen.  I love that there’s something for my hubby, my son, and me!  (My other two sons cannot eat at restaurants–ARG!)

It’s light and fresh–and one of my favorite side dishes there (that is Vegan friendly for me) is a side of white beans.  So filling, inexpensive, and full of flavor.

I figured it might save a little money to make a recipe similar to the one I dig, and I really love the result.

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They truly are easy to make AND are also easy on the budget.

I love using thyme in this recipe because it reminds me of pot pie and the beginning of fall soup season.

You could serve these beans as a side dish or as more of a main course over rice and with a Caesar Salad!

Enjoy 🙂

Garlic White Beans with Thyme
 
Ingredients
  • two cans Great Northern beans, drained
  • 1 T olive oil
  • 4 garlic cloves, minced
  • ½ cup veggie broth
  • ¼-1/2 t sea salt
  • 1 t dried thyme
  • dash pepper
Instructions
  1. Heat oil in saucepan over medium heat
  2. Add garlic and sauté 1-2 minutes
  3. Add beans and stir for 2 minutes or so or until sticking to pan.
  4. Add veggie broth and spices. Stir to combine.
  5. Cook until heated through.
  6. To reheat, add a little more veggie broth to the beans so they aren't dry.
  7. Enjoy!

 


Southwest Twice Baked Sweet Potatoes

Y’all know some of the best recipes come from mix-maxed pantry items and a desire to save money.

This recipe was JUST THAT.

southwest-twice-baked-sweet-potatoes

I fed the kids and the dishes were done (a miracle!) so I had a few extra minutes to make a quick, yet tasty meal for myself.  These days, my food routine has been ROUGH.  While we’re living in Nashville, I’m by myself doing all the housework, cooking, etc since my hubby hasn’t joined us here yet.

Usually, I’ll get everything done and be too tired to make anything extravagant for myself, so I settle for a salad or pre-made soups from Whole Foods.  It’s not ideal–mainly because I LOVE CREATING IN THE KITCHEN.  But this is my season.  Whew.

Maybe I’m happy today because it felt like fall walking to the bus stop, or maybe it’s because I eating leftovers that I made myself (yes, this makes me happy). Either way, I’ll take it!

So here it is.  An interesting taste of sweet, salty, and crunchy.  My favorite palate!

*This recipe serves 2. Doubling it would be easy to feed a larger family or guests.

* This is a main entree for me because it is so filling and packed full of protein, but I would also serve this with a side salad to make it complete.

*This is the brand of tomatoes & chilis I use, but Rotel would work just fine too.

Southwest Twice Baked Potatoes
 
Ingredients
  • 1 large/extra large sweet potato
Filling:
  • ½ cup cooked black beans
  • ½ cup frozen corn
  • ½ cup canned tomatoes with green chilis (Rotel)
Sauce:
  • 2 T nutritional yeast
  • 2 T tahini
  • 1 T lemon juice
  • 2 T almond milk
  • ½ t garlic powder
  • ¼ t sea salt
Cashew Sour Cream:
  • 1 cup raw cashews, soaked at least two hours
  • ¾ cup water
  • juice of one lemon
  • 1 t apple cider vinegar
  • ¼ t sea salt
Toppings:
  • ¼ cup raw pepita seeds (raw pumpkin seeds)
  • ½ t oil
  • sea salt, to taste
Other Suggested Toppings:
  • sliced avocado
  • green onions
Instructions
  1. Before you start cooking, make sure to soak the cashews or you can forego the cashew sour cream and have your favorite sour cream on hand.
  2. Preheat oven to 400 degrees.
  3. Bake large sweet potato until soft and a knife can slide in easily. (about one hour)
  4. While the potato is cooking, combine filling ingredients and set aside.
  5. Combine sauce ingredients and set aside.
  6. Put all cashew sour cream ingredients in blender and blend until smooth.
  7. During the last few minutes of baking the potato, bake the pepita seed topping until seeds turn slightly brown and fragrant, about 4-5 minutes.
  8. Take sweet potato out of oven and slice in half.
  9. Scoop out all of the flesh and place in medium bowl.
  10. Smash sweet potato with a fork, then stir in the sauce ingredients until creamy.
  11. Add in the filling ingredients and stir until combined.
  12. Fill the sweet potato halves back up with the mixture and bake 10 more minutes.
  13. Top with cashew sour cream, avocado, toasted pepita seeds or any other desired toppings.

 


What I Ate Wednesday 4-22-15

Let me say that I took these pictures on Monday…I was coming off a late night–we got back from Nashville around 10pm, and I woke up to a long list of chores, whiney kids, and no groceries.

In my fruit basket was a mound of nasty looking oranges.  But I had nothing else.  So I used my citrus hand juicer (the one I use for my lemon each day–super easy) and juiced these babies up.  They might have had some nasty skin, but it produced the best OJ I’ve ever had.  Hands down.

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My next mission after taking all the kids to school was to grab a few things at the grocery store.  Since we were leaving again for Greenville, SC, I didn’t buy much, especially things that go bad quickly like greens.  The grocery store always stresses me out BUT I love it (anyone else?), so I grabbed a smoothie for breakfast.  Yes, it made me feel better, and I was too lazy to make one on my own. So yeah, I paid $5 for this.  My kind of Starbucks 😉

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This smoothie had blueberries, banana, kale, almond butter, and almond milk.  It’s one of my favorites!

When I’m not in my kitchen for a few days, my happy place is to come back and work there…as long as it’s clean!! So coming off my beautiful weekend in Nashville where I was SO inspired, I tried to recreate a wonderful, light dish I had at the supper club I attended.  It isn’t exactly right, but I actually LOVED my own version.  I’ll definitely be posting this recipe soon. This plate had one honey crisp apple, one large grapefruit, and one orange.  I ate the whole plate around noon!

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For a late lunch (I’ve been splitting it up lately), I made sweet potato fries and whiskey BBQ ketchup. I know you might be sick of seeing these fries, and I think I’m almost sick of eating them. Almost!  I’ve had a good run with them.

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Naptime at its finest.  Music, magazine, food, and quiet.  YES!

It was a crazy night with baseball, and washing clothes, and homework, and life, so I took my Glowing Green Smoothie to the ball field.  I sat amongst the french fries and boiled peanuts.  And yes, people made fun of me.  Yes, I was polite.  I held my ground.  And I said “to each his own” a lot. I used to make excuses.  Now I tell the truth.  That I actually like the stuff.  Nothin’ wrong with that.

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Earlier in the day, I made a big bowl of pad thai.  It was actually my first shot making it.  I made it similar to many recipes, but to be honest, I really didn’t like it.  I didn’t want to waste it, so I ate a small bowl of it.  But honestly, it wasn’t good.

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It really didn’t satisfy me–and I was in a bad mood- and had no idea what I wanted.  I settled on sprouted Ezekiel bread toast with almond butter and honey.

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This is one of those days that didn’t feel glorious.  Partly because I didn’t have a lot to choose from but partly because I was blahhhhhh.  🙂

I figured I’d show Andrew’s dinner–so there’s evidence that I actually do cook meat in this house. Turkey bacon & eggs!!!

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So here ya go—-my What I Ate Wednesday when I’m tired, blah, and being a total girl 🙂

Love y’all…