Veggie Fajitas

Not that anyone needs a recipe for this, but it’s more to help me remember. I loved the way this came out. I made enough veggies to pack it up and heat up for dinner every night for 4 nights. Yummy.  🙂

Next time I will add fresh salsa to make it taste a little fresher. I used the whole grain tortillas from Trader Joe’s (delicious) and spread 1/4 cup of fat free vegetarian refried beans (Bearitos brand, but the TJ brand is great too – the only ingredient in each is beans!) on top of the tortilla.  I think some jalapeno peppers would also be great on top. Next time I’ll make a chipotle version.

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Forgot to put on the scallions before the photo.

Ingredients for veggie fajitas:

6 red onions, sliced thin

1 clove garlic, minced

2 red bell peppers, cut into matchsticks

2 zucchini, cut into matchsticks (skin on, get organic)

3 containers cremini mushrooms (or cremini and shiitake), cleaned and sliced

1-2 tbsp trader joe’s taco seasoning (depends on your preference)

1 bag baby spinach (it really cooks down to nothing)

Scallions, sliced (don’t cook these)

Fresh tomato salsa (optional)

Saute onions and garlic in a tablespoon or two of water until soft and translucent. Add pepper, zucchini, and taco seasoning, cook down until liquid is drawn out and cooks down a little. Then add mushrooms and cook down again. Add spinach after all veggies are cooked through and allow spinach to wilt.

Serve on tortilla spread with refried beans, top with scallions (or cilantro) and salsa.

Pearl Tapioca Pudding

We had milk in the house so decided to make some tapioca for Chris. I had a spoonful. The sugar went straight to my head, but it was really rich and delicious!  🙂  This recipe was posted by Elise Bauer on Simply Recipes. I didn’t change much other than the addition of coconut milk because we had it.

sooo creamy and delicious!

sooo creamy and delicious! chris owes me big time.

INGREDIENTS

  • 1/2 cup small pearl tapioca
  • 3 cups 1% milk (I used 2 3/4 cups milk and then added 1/4 cup coconut milk)
  • 1/4 teaspoon salt (just used a pinch instead)
  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 teaspoon of vanilla

METHOD

1. Soak tapioca for 10 minutes in cold water and drain.

2. Combine tapioca, milk, and salt in 1 1/2 quart pan on medium heat. Stir until boiling. Simmer 5 minutes, uncovered at the lowest possible heat, adding sugar gradually.

3. Beat eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures (to avoid curdling).

4. Return eggs to pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Black Forest Creamy Mushroom Soup (Dr. Fuhrman)

The smell of almond milk in soup seemed a little strange to me at first, but this soup got even better after sitting in the fridge overnight. It is rich and satisfying, and I love the flavors. Who doesn’t love mushrooms?

This made about 8 (pint) servings.

I didn’t juice the carrots for broth (as requested in the original recipe), I used premade low-sodium veggie broth. If you want to follow the recipe, you’ll need 5 cups of carrot juice. You’ll see my changes to the original recipe ingredients below. The directions include my modifications.

1

Delicious!

Black Forest Cream of Mushroom Soup
Preparation Time: 60 minutes
Ingredients:
2 tablespoons water
2 pounds mixed fresh mushrooms (I had a mix of button and cremini) sliced 1/4 ” thick
2 cloves garlic, minced or pressed (I didn’t have this so I used 1 shallot)
2 teaspoons herbes de Provence
5 cups carrot juice (5 pounds of carrots, juiced)  I used 5 cups low-sodium veg broth
3 cups unsweetened hemp, soy or almond milk, divided
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels I didn’t have this so I used frozen petite peas
1 cup chopped celery
3 leeks, cut in 1/2-inch-thick rounds and cleaned
1/4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning blend, adjusted to taste
1/4 cup raw cashews
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
3 cups cooked white beans (northern, navy, cannellini) or 2 (15 ounce) cans no-salt added or low-sodium white beans, drained
5 ounces baby spinach
1/4 cup chopped fresh parsley, for garnish didn’t have this either, skipped it

Directions:
Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 15 minutes, or until tender and starting to caramelize. Set aside.
In a large soup pot, bring the carrot juice or veg broth, 2 1/2 cups of the almond milk, carrots, onion, peas, celery, and leeks to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.
In a food processor or high-powered blender, puree the cashews and remaining 1/2 cup milk. Add the lemon juice, thyme, rosemary, and half of the beans, and blend it all with an immersion blender until smooth.
Then add the remaining beans and the spinach, and sauteed mushrooms. Heat until the spinach is wilted.

Stores in fridge and freezes well.  Made 8 pints.

Smoothies galore

I have been following a nutritarian diet for two weeks now and despite some killer cravings in the beginning, some mild nausea and headaches from caffeine/sugar withdrawal, I really do feel great. I’ve lost a good amount of weight so far, but that’s not the whole point. My energy level is really great and I love the fact that I can drink my veggies in a smoothie in the morning and not feel guilty about it! I still get all of the nutrients and fiber since nothing is thrown away.

Here are some of the recipes I’ve been making lately. Each smoothie has the same directions: chuck it all in a powerful blender until smooth. You can also substitute water instead of almond milk or juice, it will work either way, but the pomegranate juice is so good that you might as well have a little! Each recipe makes one smoothie.

Eat Your Greens Smoothie  (Dr. Fuhrman’s recipe)
I make it almost every day, but alternate between spinach and kale.

3 ounces baby spinach, washed
1/2 banana
1/2 cup frozen or fresh blueberries
1/4 cup unsweetened vanilla almond milk
1/4 cup pomegranate juice (no added sugar)
1/2 tablespoon ground flaxseeds

Kale Pineapple Smoothie 
The pineapple goes so well with the kale, I love the crisp flavor of kale!

1/2 head kale, washed, remove thick stems
1/2 banana
3/4 cup frozen pineapple
1/4 cup unsweetened vanilla almond milk
1/4 cup pomegranate juice (no added sugar)
1/2 tablespoon ground flaxseeds

(sometimes I switch out the pineapple for blueberries)

Dinner tonight (my dinners are frequently a variation on this theme, big bowl raw, big bowl cooked veg).

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Mmmm dinner! Spinach salad, steamed broccoli with scallions and toasted sesame seeds, and a beet nut smoothie for dessert!

Tonight I made a strange smoothie but I really liked it (in the photo above).   I had cooked a bunch of beets whole in tin foil in the oven but they were still a little hard so I figured why not make a smoothie?

Beet Nut Smoothie

1 oz raw cashews
1 gingergold or granny smith apple (smallish)
1 large beet
1/2 cup blueberries
juice of 1 lemon
1/2 tbsp flaxseed
water

Use a powerful blender (I used the NutriBullet) and make sure to add some water to make it blend smoother. It’s actually really tasty and lets you sneak in some great vitamins, protein and healthy fats.

I’m going to make this one tomorrow morning… sounds so good, and Chris will bust a gasket if I don’t use the avocados sitting on the counter. He has a tiny issue about produce sitting around too long and “going bad” (picture avocados with mohawks and tattoos wielding clubs and chasing him and Scruffy around the house).   hee hee hee 🙂

Got Greens? Smoothie (Dr. Fuhrman’s recipe)

2 ounces fresh baby spinach
1 cup frozen pineapple cubes
1 kiwi, peeled
1/4 avocado, peeled and pitted
1/2 banana

By the way, I watched Fat, Sick and Nearly Dead a few nights ago (thanks to Chica and Dan for the recommendation). Wow! Amazing. It was really inspiring, and making the move to a nutritarian diet feels the same way… my head is so much clearer, I feel great. Pretty cool that just eating the right stuff can help you heal what ails you and get you off deadly medicines!

Chewy Cherry Oatmeal Squares (vegan)

This was a recipe I found on Talia Fuhrman’s blog. She’s been raised as a nutritarian and my friend at work let me know about her site. These bars looked like heaven seeing as how I haven’t had sweets in a long time!

barstray

Bars were cut while still a little warm. Center was a tiny bit soft, but just at the corners.

They are tasty, but actually taste like cherry banana oatmeal, not like a dessert. Now to be fair, Chris and I tasted one piece when they were still warm. I will update this post when I try another piece at breakfast tomorrow. Since it’s really just oatmeal and nut flours with fruit I think this would make a great breakfast-on-the-go bar or a healthy snack. I put a few in the fridge and the rest I wrapped individually in cling wrap and put in the freezer.

barswrapped

Ready for the fridge and freezer. We’ll see how they hold up.

I made only one or two modifications to the original recipe. My version follows:

Makes 16 squares.

1.5 cups almond milk (I used unsweetened vanilla almond milk)

10 dates, pitted (calls for medjool but I have no idea what kind mine were – the package just said dates)

1/2 tbsp cinnamon (also called for nutmeg but Chris and I don’t like nutmeg)

1/2 tsp almond extract (I think it always goes well with cherries)

3 small ripe bananas (orig. calls for large, which I didn’t have)

2 cups rolled oats

1/2 cup almond flour

1/2 cup oat flour

1/2 cup walnuts, chopped

2 cups frozen cherries (no sugar added)

Directions

  • Preheat oven to 350 F.
  • Put almond milk and dates in microwave-safe bowl. Microwave for 45 seconds.
  • Blend bananas, almond milk, dates, cinnamon and extract in blender (I used the nutribullet, thanks to Mom). Set aside.
  • Put remaining dry ingredients into large bowl and mix. Add liquid mixture and stir to blend. Fold in cherries.
  • Put mixture in 9×9 pan lined with parchment.
  • Bake for 40-50 minutes, until center is no longer soft (use toothpick or knife). I didn’t cook mine long enough (called fro 30 minutes, but it was still gooey in middle, so I added 10 min). Could definitely have gone for 50 min. More banana would help the flavor too.

Nutritional info (per square):

  • 207 calories
  • 60 calories from fat
  • 6.66 g fat
  • 0.81g sat fat
  • 0 cholesterol
  • 19.63 mg sodium
  • 32.79 g carbs
  • 5 g dietary fiber
  • 8.8 g sugar
  • 5.58 g protein

UPDATE: These DO NOT freeze well! They are mush when they defrost. It’s good if you’d like to make soft oatmeal squares for a group breakfast, but not for storage.

Sesame Broccoli

I love broccoli, and was dying for a good dinner one night, and this really hit the spot!

I used Bragg’s Liquid Aminos instead of soy sauce to cut down on the sodium and other scary stuff. It was great!

I also used my Lekue microwave steamer and it’s awesome. Just right. I’m not selling this, just most people don’t know what this is and so I added the link so you can see it.

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Yay broccoli!

1 head broccoli, cut up (peel stems)

2 scallions, chopped

1 clove garlic, chopped

1-2 tsp fresh ginger diced (or 1/2 tsp ground ginger)

1 tbsp liquid aminos

2 tbsp water

1 tbsp toasted sesame seeds

Put broccoli onto tray inside Lekue steamer case. Top with scallions and garlic. Sprinkle with liquid aminos. Pour water into bottom below tray for steaming). Close cover and microwave for 3-4 minutes, depending on if you like your veggies crispy or softer. Top with toasted sesame seeds.

Banana Blueberry Oatmeal

Dr. Fuhrman calls this Quick Banana-Oat Breakfast-to-go. Quick-ish would be better, only because it takes me some time to chop the walnuts and get the ingredients together. I just really need to prep the nuts and seeds ahead and have them waiting in little foil packets in the freezer so I can throw it together in the morning. I love this recipe, another from Dr. Fuhrman. Who doesn’t love oatmeal with lots of fruit!

It looks really purplish after it cooks and the bananas are hot and soft, but so good!

oatmeal

So weirdly purple but soooo good!

This recipe makes 1 serving. His normal recipe makes two, but Chris won’t eat this with me.  🙂

1 cup frozen blueberries (I like wild Maine blueberries, of course)

1/4 cup old-fashioned rolled oats

1/6 cup pomegranate juice (I just use the 1/3 cup measure and fill half way)

1 tbsp chopped walnuts

1/2 tbsp raw sunflower seeds

1/2 banana, sliced

 

Directions

In a cereal bowl, combine all ingredients. Heat in the microwave for 2.5 minutes.

Note: On the go, combine all ingredients in a sealed container to eat later, either hot or cold.