Wednesday, September 10, 2014

Green Chile


*This dish is amazing!!  I live in Arizona and the temperature dipped below 100 degrees today so I felt like making a warm dish! :)  I made this dish exactly like the recipe and it was delicious!  My husband and son loved it as well.  I served it with blue corn tortilla chips and topped it with cilantro and avocado.  It was just as tasty the next day for lunch.  Enjoy!

  • 1/2 tbsp olive oil
  • 2 green bell peppers chopped
  • 1 large onion chopped
  • 1 teaspoon ground coriander
  • 2 tablespoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 bay leaf
  • 1 jar of tomatillo salsa (the green kind)
  • 1 can of diced green chiles, drained
  • 1 small jalapeƱo, seeded and finely sliced
  • 1 quart vegetable broth
  • 2 cans of Eden Foods cannellini beans
  • 1 cup of chopped cilantro
  • 1 lime cut into wedges

  1. Add  ½ tablespoon oil, bell pepper and onion and cook until softened and golden brown
  2. Add bay leaf, tomatillos, chiles, jalapeƱos and broth, reduce heat and simmer, uncovered, 40 mins
  3. If you like more broth and less chunky chili, add up to two additional cups water (I did not do this)
  4. Gently stir in beans and cook for 30 minutes more
  5. Stir in cilantro at the very end, right before serving (I added avocado on top as well)

Monday, September 8, 2014

Freekeh, Zucchini & Pistachio Salad


This ancient grain, Freekeh, was just introduced to me.  It is delicious!  Tons of protein!!  It is a combination of quinoa/rice in flavor and texture.  I ordered it on Amazon and got a organic/non GMO type.  We all loved this recipe!!  It was a great side dish to my veggie burger.  

1 c. uncooked freekeh
2 1/2 c. vegetable broth
1 small zucchini, quartered lengthwise and sliced (I also steamed mine.  Try to do organic if possible)
1/4 c. chopped roasted pistachios
2 tbsp chopped parsley
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
salt and pepper to taste

Bring the freekeh and broth to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer for 20-25 minutes, until tender.  Drain off any excess liquid if necessary.  (I cooked mine for 20 min)

Transfer the freekeh to a large bowl and toss it with the zucchini, pistachios, and parsley.  Stir in the olive oil and lemon juice and season with salt and pepper to taste.

Sunday, July 6, 2014


From: The Food Babe

*This is seriously one of my favorite summer dishes so far!  I was a little worried it would taste like salsa but it doesn't.  All of my family loved it...even my teen son!  It was extra delicious because i used home grown tomatoes, jalepenos, and basil.  The rest of the ingredients I bought.  I used all organic veggies to keep it as healthy as possible.  I found it was even better the next day! Enjoy!!

Serves 8

  • 5 cups ripe tomatoes diced (~8 tomatoes)
  • ⅓ cup fresh lime juice
  • 1 jalapeno seeded and minced
  • 1 garlic clove minced
  • 1 tbsp fresh chives minced
  • 1 tbsp fresh basil chopped (About 6 leaves)
  • 1½ tsp of balsamic vinegar
  • ½ tsp cumin
  • ½ tsp sea salt
  • 1 large seedless cucumber diced
  • 1 green pepper diced
  • ¼ red onion diced (About ¼ cup)

  1. Place 1 cup of diced tomatoes, lime juice, jalapeno, garlic, herbs, spices and salt in food processor or high speed blender to make the base of the soup – puree until smooth
  2. Add the rest of the diced tomatoes, cucumbers, bell peppers, and red onion to base and stir well to combine
  3. Refrigerate for a few hours to allow time for the vegetables to absorb all the flavors
  4. Serve with diced avocado and celery sticks on top (Optional)

Sunday, June 29, 2014

Southwestern Quinoa Salad

From: Frolic through Life blog

This is a delicious side dish with a kick!  Our family loves spice...especially sriracha!  When I was asked to bring a side dish for a BBQ, this was what I decided to make.  No oil makes it even healthier!  This serves about 6 people.  I doubled it since I was going to a party.  I also used all organic veggies, quinoa, and beans.

  • 1 cup dry quinoa
  • 2 cups veggie stock
  • 1 can black beans
  • 1 cup corn
  • 1/2 medium red onion, diced
  • 1 red pepper, diced
  • juice of 1 lime
  • 1 tablespoon vinegar
  • 2 tablespoons sriracha
  • salt and pepper to taste
Pour veggie stock into a large pot and add quinoa. Bring to a boil, reduce heat, cover and let simmer until quinoa is light and fluffy. Drain and rinse can of black beans. Combine beans, corn, diced onion and pepper in a large bowl. Add cooled quinoa, lime juice, vinegar and sriracha and mix to combine the flavors.  I made it several hours ahead so it had plenty of time for the sriracha to soak in! Enjoy!

Wednesday, April 16, 2014

Boston Strong!

Tomorrow I leave for Boston...I'm running the Boston Marathon on Monday!  I'm so excited to participate in such an epic event especially after the bombings last year.  I trained hard last year and decided to try to qualify after I did Ironman Coeur d'Alene last June.  I raced in Santa Rosa CA and qualified in August with a 3:50 marathon (I'm 45 years old).  Since August, I've been training and on Monday I get to finally race!  Praying for a safe race for all the runners and spectators.  It's always a challenge for me eating "plant strong" when I travel.  I'll be doing some research on the plane! I'll be back next week with some new recipes! :)

Friday, April 4, 2014

Heavenly Carrot Cake Oatmeal

By Angela Liddon

Ok....This is fabulous!!  It is vegan, gluten-free, oil-free, soy-free!  And, it tastes delicious!
I eat this in the morning (heated up) with my coffee and love it.  It is also my go to snack after a long run.  Enjoy!

Serves 6
Prep time 25 min, cook time 35 min

2 1/4 cups rolled oats, certified gluten free if necessary (I buy organic rolled oats from Sprouts in bulk)
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/4 tsp fine grain sea salt
1 1/2 cups lightly packed shredded carrots (I buy the colored organic carrots from Trader joes.  I like the taste and like that they are organic)
2 1/2 cups unsweetened almond milk (or non dairy milk of choice) I used almond milk
1/3 cup pure maple syrup
2 tsp pure vanilla extract
1 1/2 tsp freshly grated ginger (or 1/2 tsp ground ginger) I use freshly grated..highly recommend!
1/4 cup raisins (I like the golden organic raisins from Trader Joes)
1/2 cup chopped walnut halves

1. Preheat oven to 375F and lightly grease a casserole dish.  I used an 8x11 pan
2. In large bowl, mix the rolled oats, cinnamon, baking powder and salt
3. In a medium bowl, which the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla and fresh ginger
4. Add the wet mixture to dry mixture and stir until combined
5. Pour mixture into dish and smooth out with a spoon.  Press down on the oatmeal with a spoon or your hands so the oats sink into the milk.  Sprinkle on the walnuts and raisins and press down lightly again.
6.  Bake, uncovered, for 32-37 minutes until lightly golden along edge.  The oatmeal will still look a bit soft in some spots when it comes out of the oven, but it will firm up as it cools.  I cooked mine for 35 min
7.  Let cool for 10 minutes before serving.  When oatmeal is fully cooled, you can cut it into squares.
8. Leftovers can keep for 3 days in fridge or 2 weeks in freezer.  I like it warmed up in the tastes like dessert!!

Monday, December 30, 2013

Sriracha, Cilantro and Lime Roasted Chickpeas

**My daughter found this delicious recipe (on website) and we made it because she wanted a healthy snack! I love having kids that like to look up recipes and try new things!  We doubled this recipe and next time will triple it.  It is a good snack to take to a movie, on a trip, or just for a daily snack.  Enjoy!

Sriracha, Cilantro and Lime Roasted Chickpeas
1 can (15 ounces) chickpeas (garbanzo beans) (I use organic beans)
1 tablespoon extra virgin olive oil
1 1/2 teaspoons Sriracha sauce* (We used extra because we like spicy!)
1 teaspoon lime juice (1 lime)
1/2 teaspoon sea salt
1 tablespoon fresh cilantro, chopped (We love cilantro so we used half a bunch)
1 teaspoon grated lime zest (1 lime)
*Sriracha Sauce is a Thai pepper sauce available at most grocery stores. Look for the bottle with a rooster on it.
Preheat oven to 400 degrees. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off. In a large bowl, whisk together olive oil, Sriracha sauce, lime juice and sea salt. Add chickpeas to the sauce and toss to coat. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy. Add cilantro and lime zest to the roasted chickpeas and toss to coat. Allow to cool and serve. Best eaten warm … and with a beer. (We had to cook them for about 50 minutes.  Then we turned the broiler on and finished them in the broiler to make them crunchy…about an extra 5-10 min.  Do not store in a sealed container or they get soft.  Cook them until they are crunchy)