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
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
Ingredients:
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
Directions:
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 microwave...it tastes like dessert!!
Monday, December 30, 2013
Sriracha, Cilantro and Lime Roasted Chickpeas
**My daughter found this delicious recipe (on mom.me 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.
Directions
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)
Monday, December 2, 2013
Maple Roasted Brussels Sprouts with Pumpkin Seeds
From: Whole Foods online recipe box
**I LOVE brussels sprouts but my family..not so much! These were a hit with everyone except my teenage son. I think he didn't even give them a chance. They are delicious!
Ingredients:
2 pounds brussels sprouts (The bag at Costco is 2 pounds)
2 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/2 tsp ground black pepper
2 tbsp maple syrup
1/4 cup raw green pumpkin seeds (I buy these at Trader Joe's)
Directions;
Preheat the oven to 400 degrees. Wash and cut the brussels sprouts in half or quarters. Put in a large bowl and toss with olive oil, salt and pepper. Place on a rimmed baking sheet. Roast, stirring once, until sprouts are browned and just tender when pierced at the base with a paring knife, about 25 minutes. After roasting, place back in bowl and drizzle with maple syrup. Toss the pumpkin seeds in and stir until sprouts are lightly coated with syrup and seeds. Serve immediately.
Serves 5-6
**I LOVE brussels sprouts but my family..not so much! These were a hit with everyone except my teenage son. I think he didn't even give them a chance. They are delicious!
2 pounds brussels sprouts (The bag at Costco is 2 pounds)
2 tbsp extra virgin olive oil
1/2 tsp fine sea salt
1/2 tsp ground black pepper
2 tbsp maple syrup
1/4 cup raw green pumpkin seeds (I buy these at Trader Joe's)
Directions;
Preheat the oven to 400 degrees. Wash and cut the brussels sprouts in half or quarters. Put in a large bowl and toss with olive oil, salt and pepper. Place on a rimmed baking sheet. Roast, stirring once, until sprouts are browned and just tender when pierced at the base with a paring knife, about 25 minutes. After roasting, place back in bowl and drizzle with maple syrup. Toss the pumpkin seeds in and stir until sprouts are lightly coated with syrup and seeds. Serve immediately.
Serves 5-6
Quinoa breakfast bowl
From: Ohsheglows blog
Breakfast is always challenging for me because it's hard to get enough protein when you don't eat eggs. I love this dish and make it one day and have leftovers for the following day or two! It is very easy.
Ingredients:
1 cup quinoa (rinsed)
1 can light coconut milk (14ounce) from Trader Joe's (If you use another brand use regular coconut milk…some light milks aren't very good)
1 tsp vanilla extract
1 tsp ground cinnamon
dried cranberries
nuts (pecans or walnuts)
hemp seed/chia seed
**You can buy all these ingredients at Trader Joe's!
Directions:
Rinse quinoa and place in sauce pan with can of light coconut milk, vanilla, and cinnamon. Cook covered for 15 minutes or until the quinoa is cooked. Stir. Place desired amount in bowl and top with nuts, dried cranberries, hemp seed, and chia seed. I add extra almond milk to taste. Put left over quinoa in a sealed container in the refrigerator. Reheat leftovers in microwave and top with ingredients. Enjoy!
Breakfast is always challenging for me because it's hard to get enough protein when you don't eat eggs. I love this dish and make it one day and have leftovers for the following day or two! It is very easy.
1 cup quinoa (rinsed)
1 can light coconut milk (14ounce) from Trader Joe's (If you use another brand use regular coconut milk…some light milks aren't very good)
1 tsp vanilla extract
1 tsp ground cinnamon
dried cranberries
nuts (pecans or walnuts)
hemp seed/chia seed
**You can buy all these ingredients at Trader Joe's!
Directions:
Rinse quinoa and place in sauce pan with can of light coconut milk, vanilla, and cinnamon. Cook covered for 15 minutes or until the quinoa is cooked. Stir. Place desired amount in bowl and top with nuts, dried cranberries, hemp seed, and chia seed. I add extra almond milk to taste. Put left over quinoa in a sealed container in the refrigerator. Reheat leftovers in microwave and top with ingredients. Enjoy!
Cherry tomato marinara with Spinach
I made the name of this dish up because my friend gave me the basic recipe and I've just made it using my own measurements. It's a little bit of this and a little bit of that…measurements are not exact but you can't mess it up! It's a favorite with my kids as well and it is fabulous!!! Enjoy!
Ingredients: (I don't measure so these are approximate measurements for my family of five…reduce the amounts for less people)
1/4 cup olive oil
Lots of fresh garlic minced (I used at least 10-12 large cloves…I love garlic!)
4-5 pints cherry tomatoes (I buy the large container of grape tomatoes at Costco because they are less expensive. I use two of the large containers)
Lots of spinach (I buy the large container of organic spinach from Costco and use at least half of the container)
fresh basil
pasta noodle of choice (I used farfalle)
salt and pepper to taste (I did 1 tsp salt and 1 tsp pepper)
Directions:
Saute the fresh minced garlic in the olive oil for 3-5 minutes. While the garlic is cooking, make the noodles according to the directions. Then add the cherry tomatoes to the garlic mixture. Keep the heat on medium and cook the tomatoes until they get shriveled and wrinkly. Then mash them up with a potato masher until it makes a chunky marinara sauce. Add salt and pepper to taste. Then add spinach and simmer until the spinach is wilted. Serve over noodle of choice and add fresh chopped basil on top. Soooo delicious!!
Serves: 5
1/4 cup olive oil
Lots of fresh garlic minced (I used at least 10-12 large cloves…I love garlic!)
4-5 pints cherry tomatoes (I buy the large container of grape tomatoes at Costco because they are less expensive. I use two of the large containers)
Lots of spinach (I buy the large container of organic spinach from Costco and use at least half of the container)
fresh basil
pasta noodle of choice (I used farfalle)
salt and pepper to taste (I did 1 tsp salt and 1 tsp pepper)
Directions:
Saute the fresh minced garlic in the olive oil for 3-5 minutes. While the garlic is cooking, make the noodles according to the directions. Then add the cherry tomatoes to the garlic mixture. Keep the heat on medium and cook the tomatoes until they get shriveled and wrinkly. Then mash them up with a potato masher until it makes a chunky marinara sauce. Add salt and pepper to taste. Then add spinach and simmer until the spinach is wilted. Serve over noodle of choice and add fresh chopped basil on top. Soooo delicious!!
Serves: 5
Tuesday, October 8, 2013
Black Bean and Butternut Squash Burritos
By: Oh She Glows blog (ohsheglows.com)
*Another winner dinner! This was a hit....all 5 of us loved it! I did all the prep ahead and threw it together in 15 minutes after my son's volleyball game. An easy dinner on a night you don't feel like cooking. Just a little prep time is all you need. I will definitely make this again very soon! Enjoy!
Yield: 4 burritos or 3.5 cups of filling
Ingredients:
1 medium butternut squash, peeled, cubed, & roasted (save yourself time and buy it at Costco. It is in the refrigerated section. It is cubed and organic!)
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)(Another time saver...I buy my rice from Trader Joes. I buy the organic pre cooked brown rice that is frozen. Just heat up 1 bag for 3 min and you are done!)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese(I didn't use this. I don't like anything fake and this cheese tastes yucky to me)
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
*I put avocado slices and additional slices of onion in mine. I also topped with Salsa. There were no leftovers since my family devoured it! Next time I will double so I have left overs :)
*Another winner dinner! This was a hit....all 5 of us loved it! I did all the prep ahead and threw it together in 15 minutes after my son's volleyball game. An easy dinner on a night you don't feel like cooking. Just a little prep time is all you need. I will definitely make this again very soon! Enjoy!
Yield: 4 burritos or 3.5 cups of filling
Ingredients:
1 medium butternut squash, peeled, cubed, & roasted (save yourself time and buy it at Costco. It is in the refrigerated section. It is cubed and organic!)
1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)(Another time saver...I buy my rice from Trader Joes. I buy the organic pre cooked brown rice that is frozen. Just heat up 1 bag for 3 min and you are done!)
1-2 tsp olive oil
1 cup chopped sweet onion
2 garlic cloves, minced
1 red pepper, chopped
1 tsp kosher salt, or to taste
2 tsp ground cumin, or to taste
1/4 tsp cayenne pepper, or to taste
One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
3/4 cup Daiya cheese(I didn't use this. I don't like anything fake and this cheese tastes yucky to me)
4 tortilla wraps (large or x-large)
Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
1. Preheat oven to 425F and line a large glass dish with tinfoil. Drizzle olive oil on squash and give a shake of salt and pepper. Coat with hands. Roast chopped butternut squash for 45 mins. or until tender.
2. Cook brown rice
3. In a large skillet over medium-low heat, add oil, onion, and minced garlic. Sautee for about 5 minutes, stirring frequently. Now add in salt and seasonings and stir well.
4. Add chopped red pepper, black beans, and cooked rice and sauté for another 10 mins. on low.
5. When b’nut squash is tender remove from oven and cool slightly. Add 1.5 cups of the cooked butternut squash to the skillet and stir well. You can mash the squash with a fork if some pieces are too large. Add Daiya cheese and heat another couple minutes.
6. Add bean filling to tortilla along with desired toppings. Wrap and serve. Leftover filling can be reheated the next day for lunch in a wrap or as a salad topper.
*I put avocado slices and additional slices of onion in mine. I also topped with Salsa. There were no leftovers since my family devoured it! Next time I will double so I have left overs :)
Subscribe to:
Posts (Atom)