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Vegetarian

In Food, Lunch, Recipes, Vegetarian on
January 21, 2018

Thai Peanut Kale Wraps

Heyo! It’s been a good bit since I have posted a recipe. I have been doing this “clean eating plan” that I put together from the beginning of the year and plan to do it all the way through March so I haven’t been able to be as creative because I am sticking to my meal plan 100%. Anyway, as y’all can probably guess, I love cooking and coming up with recipes to share, so I’ve missed it! I have every intention to get back to more recipe posting in coming months.

Anyway— today I have one to share with you, whoop whoop whoop! I am OBSESSED with anything Thai peanut flavored. To those who haven’t taken their taste buds in that direction, you might think adding peanut butter to things like noodles or kale or well anything except for bread or a banana is insane. Well you are right, except that it is insane-ly good! One day I thought up this recipe for these Thai Peanut Kale Wraps and I have eaten them a handful of times and they are tasty, healthy, crunchy, filling, and colorful. It is easy to just prep all the stuff and then pull it out and make them for lunch throughout the week. Best of all this tasty recipe is packed with so many veggies and they are coated with that delicious Thai peanut flavor! 


Ingredients:

Chopped kale

Red bell pepper

Carrots

Avocado

Cilantro

Cooked quinoa

Tortillas

For the sauce:

1/2 cup peanut butter (creamy works best)

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon minced ginger or ginger paste

1 teaspoon fresh minced garlic

Pinch red pepper flakes

1/4-1/3 cup water (add in gradually and taste to see how much you want )

Instructions:

1)      Cook your quinoa according to the package

2)      Make your sauce by combining all of the ingredients together in a magic bullet, blender, or by hand.

3)      Put chopped kale in a bowl (don’t use the hard parts of the stem) and pour the peanut sauce over the top. You judge how much you want on their but I like a lot of sauce… Most important part: MASSAGE your kale with the sauce on it for 1 minute. This helps the kale to be more enjoyable to eat.

4)      Next chop your veggies into thin strips or however you like to eat them.

5)      Add everything to a tortilla, quinoa, kale with sauce, bell pepper, carrot, avocado, and cilantro, roll up, and enjoy!

 

In Food, Healthier sweets, Recipes, Vegetarian on
December 18, 2017

Oatmeal Banana Bread Cookies

There are two types of people in this world: those who always have super ripe bananas in the freezer and those who do not. Which one are you? I am definitely a bananas in the freezer kind of gal. This is a great trait if you are one who likes to make banana bread. Well, I’ve discovered something I like even more than banana bread..drumroll please… BANANA BREAD COOKIES! Y’all, it’s the same delicious comforting taste of banana bread but like a quarter of the time in the oven, no slicing and dicing and fighting over who got the bigger piece out of the pan because it is banana bread in individual cookie forms.

While I would definitely not call this health food, I would say this is slightly healthier than your average cookie/average banana bread because it is made with coconut sugar instead of refined cane sugar. Coconut sugar has a lower glycemic index and gives you nutrients found in coconut palm which is why some people might consider this a slightly better option than your average cane sugar.

Let’s get to the more fun stuff though- these Oatmeal Banana Bread Cookies are fluffy yet moist, satisfying for a sweet tooth, a fun twist on regular ole banana bread, uses up the bananas you have laying around, and would be great at any holiday cookie swap.

I hope y’all enjoy and OMG one week until Christmas day!


Time: 20 minutes

Yield: 18 cookies


Ingredients

·         3 ripe bananas (could be yellow with brown spots or super brown and in your freezer for months)

·         1 cup coconut sugar

·         1 stick unsalted butter (room temperature)

·         2 eggs

·         1 teaspoon vanilla extract

·         2 cups all-purpose flour

·         1 cup old fashioned oats

·         1 tsp cinnamon

·         1 tsp baking soda

·         ¼ tsp salt

Instructions

1.       Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.

2.       Beat together the butter and sugar for 30 seconds, then add in eggs, vanilla and bananas.

3.       One cup at a time, mix in the flour and oats, then cinnamon, baking soda, and salt, until just combined. Don’t overmix or they will not be as fluffy as you’d like. 

4.       Drop a spoonful onto your lined baking sheet, about 2 inches apart. Don’t expect dough balls, batter will be wet and will just plop down on your sheet.

5.       Bake for 12 minutes or until the edges begin to turn a light golden brown.

6.       Cool on a cookie rack for 5 minutes and then enjoy!

 

In Dinner, Food, Lunch, Recipes, Vegetarian on
November 6, 2017

Mediterranean Tostadas

It’s daylight savings time, that funky day of the year that messes up schedules and throws everyone off. Days like this call for easy dinners and I’ve got just the thing for you. Think flavorful out the wazoo, healthy, crunchy, satisfying and QUICK- and you’ve got Mediterranean Tostadas!

A tostada is basically a toasted or cooked (whether baked or fried) tortilla. I buy mine premade and I am sure you can find them in your local grocery store in the tortilla section. I like to load these tostadas up with hummus and veggies and to really up the flavor game I add tzatziki sauce and feta- two Mediterranean all stars.

This recipe involves some chopping, a little bit of roasting, mixing, and piling a mountain of tastiness onto a crunchy tostada. It shouldn’t take you long and if you are really in a hurry buy some premade hummus and tzatziki sauce at the store (typically you can find this in the deli area) and a jar of roasted red bell peppers and this will be on your plate and in your belly in no time.

This recipe is vegetarian and could easily be vegan if you omit the tzatziki and feta.

Makes 12 tostadas

Ingredients:

Tostadas

2 red bell peppers (to be roasted)

2 tomatoes

1 cucumber

1 small red onion

1 handful of chopped parsley

1 can of olives

1 avocado

5 minute hummus or store bought hummus

Tzatziki sauce

Feta

Instructions:

1. If you are roasting your red bell peppers at home do this first! I use good ole Ina garten’s tips and tricks.

2. If you are making your hummus and tzatziki, go ahead and do that now.

3. While the red bell peppers are roasting chop up all of your veggies into small pieces.

4. Once the bell peppers are done roasting, chop then drizzle with a little olive oil, and add a dash of salt and pepper.

5. Time to assemble your tostadas! Take a tostada and smear a hearty scoop of hummus on it, add any and all chopped veggies, drizzle on the tzatziki sauce, add feta cheese, and a sprinkle of chopped parsley.

6. Get down to flavor town and enjoy!