Monday, July 18, 2016

Szechuan Tofu, Broccoli and Mushroom


Serves 4

This dish is delicious!  It takes under 30 minutes to prepare.  I made a few adjustments.  I didn't have sherry so I used Apple Cider Vinegar.  If you make this adjustment, reduce the amount of vinegar to half of the amount (1/8 cup).  Then add 1/8 cup water.  I also used baby bella mushrooms because that's what I had and it worked perfectly!  I didn't have carrots so I just omitted them.  Otherwise, I followed the recipe and it came out great!  I also doubled the recipe because I have big eaters in my family!  Enjoy!


    2 Tbs. cornstarch
    1 Tbs. chili paste with garlic
    ¼ cup tamari or soy sauce
    ¼ cup sherry  
     1 tsp. sugar

    1 lb. extra-firm tofu, drained
    1 Tbs. vegetable oil
    8 oz. cremini mushrooms, sliced (3 cups)
    5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)
    2 medium carrots, thinly sliced diagonally

    Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth. Stir in remaining sauce ingredients. Set aside.
    Cut tofu into 1/2 slices and pat very dry. Then cut into 1/2-inch cubes and pat dry again. In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking. Add tofu and stir-fry until deeply golden all over, about 2 minutes. Transfer tofu to plate.
    Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes. Add broccoli and carrots, and pour in 1/4 cup water. Cover and cook until broccoli is tender but still bright green, about 5 minutes.
    Return tofu to wok and toss to mix. Stir sauce once and quickly add to wok. Stir until sauce thickens, about 15 seconds. Serve right away over hot rice.

Tuesday, December 8, 2015

Food Babe's Healthy Holiday Granola

*This is delicious! It took only 5 minutes to make!  Eat it on its own, with almond milk, or over almond milk ice cream...enjoy!!

  • 3 cups rolled oats
  • 2 cups of raw nuts of your choice (I used organic almonds and walnuts)
  • ¾ cup shredded unsweetened coconut
  • 1 tbsp vanilla
  • ¼ cup coconut oil melted
  • ⅓ cup maple syrup
  • ¾ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice or cinnamon (I used pumpkin pie spice)
  • ¾ cup dried cherries, goji berries or cranberries (I used goji berries)
  1. Preheat oven to 250 degrees
  2. Combine all ingredients except for dried fruit and mix well
  3. Place mixture on a large baking sheet lined with parchment paper
  4. Bake for 1 hour (stirring every 20 mins so all sides evenly brown)
  5. Remove granola from oven and let cool
  6. Stir in dried fruit
  7. Store in an airtight container for up to 2 weeks

Tuesday, December 1, 2015

Thai Coconut curried soup with chickpeas

adapted from

*I absolutely love this soup from Pita Jungle.  I found this copy cat recipe but had to make some adjustments since it didn't have the right texture and seasoning.  It turned out delicious!!!  Easy to make and filling. Enjoy!

Coconut Curried Soup with Chickpeas

1 tablespoon olive oil
1 red bell pepper, cored, seeded and finely diced
1 orange bell pepper, cored, seeded and finely diced
1 poblano pepper, cored, seeded and finely diced
2 large shallots, peeled and minced
1  small jalapeño chili pepper, seeded and minced (I like spicy so I used a large jalapeño)
2 garlic cloves, peeled and minced
1 tablespoon fresh ginger, peeled and finely minced
Salt and freshly ground black pepper, to taste
2 cans light coconut milk (I used 2 cans light milk and 1 can regular. I felt it needed 3 cans total)
1  1/2 to 2  1/2 tablespoons red curry paste, or more to taste (I used 4 tbsps....again, I like it spicy)
1 tablespoon soy sauce
1 to 2 teaspoons agave nectar or honey, to taste (I don't eat agave so I used 2 tbsp honey)
1 large tomato, diced
1 cup diced crimini mushrooms (I used closer to 2 cups)
2 cups drained and rinsed chickpeas (also known as garbanzo beans)
1/3 cup minced fresh Italian parsley, plus more for garnish

These ingredients were not part of the recipe, but I added for more flavor:
1-1 1/2 Tbsp curry powder
1 Tbsp Tumeric
I felt the soup needed more spice!

-Heat large saucepan with 1 Tbsp oil on medium high heat.  Add red and orange peppers, poblano, shallot, jalapeño, garlic and ginger.  Saute until vegetables are tender, about 5-6 min

-Season vegetables with salt and pepper.  Then add the coconut milk, and curry paste.  Stir well to blend and bring to a low simmer for 5 min

-Add soy sauce, honey, and more paste if needed.  Also add turmeric and curry powder at this time.

-Stir in the tomato, mushrooms, and chickpeas; continue to simmer over medium for another 5 minutes.  Taste again and adjust seasoning to your liking.

-add minced parsley and stir to combine.

-I added one final step.  I ladled the soup out of the saucepan and put in my Vitamix blender.  I pulsed it and then put back into the pot. I had to do this 3 times because of the quantity.  Be careful not to overfill the blender because the soup is hot (don't fill more than half way and pulse it on the low speed).  After pulsing all the soup, put it back in the pan mix and serve.  I liked it better with the chick peas slightly blended.  It also helped thicken the soup to the right thickness.  It looked and tasted just like the soup at Pita Jungle.  You can omit this step, but I felt it added to the soup.

-I serve it with pita chips!

Wednesday, June 3, 2015

Snow Pea, Cabbage, and Mizuna Salad with Marinated and Seared Tempeh

From: Food  By: Gena Hamshaw

One of my daughters loves tempeh! So, since they are home from college, I thought I'd make a new tempeh dish.  This was a hit!  I served it with a baked sweet potato.  I always make sure to buy my tempeh organic and non GMO.  It is important to let it marinate.  I doubled the recipe but didn't dress it so that we could eat it at lunch the next day! enjoy!

Serves 4: Basic Marinated Tempeh       
2tablespoons apple cider or rice vinegar (apple cider is my preference)
  • tablespoons soy sauce or tamari
  • 2tablespoons water
  • 1teaspoon grated or minced ginger root
  • 1teaspoon toasted sesame oil
  • 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
  • 2teaspoons coconut oil (optional, for frying)
Snow Pea, Cabbage, and Mizuna Salad with Miso Mustard Dressing
  • 6ounces snow peas, trimmed
  • cups red cabbage, shredded
  • 1cup carrot, shredded
  • 2cups mizuna (I used arugula since Sprouts doesn't carry mizuna.  It worked great)
  • 2green onions, sliced thin
  • 1/4cup cilantro, diced
  • 2tablespoons mellow white miso(make sure to buy non GMO)
  • 1tablespoon dijon mustard
  • 1/4cup olive oil
  • 3tablespoons lemon juice
  • 1small clove garlic, minced
  • 1tablespoon maple syrup
  1. To prepare the tempeh, whisk together the vinegar, soy sauce or tamari, water, ginger, and sesame oil. Arrange tempeh in a large, shallow bowl (a small casserole will also work) and pour the marinade over the pieces. Allow them to marinate for 2-3 hours (or over the course of a day, refrigerated).
  2. You can either bake or pan fry the tempeh. (I did the pan fry method) To fry, heat the coconut oil on a skillet pan or in a large frying pan over medium high heat. Cook each side for about four minutes, and serve hot. To bake, heat an oven to 375 degrees and bake them tempeh pieces for 25 minutes, flipping once through.
  3. To prepare the salad, heat a small pot of water to a boil and boil the snow peas for about thirty seconds. Rinse under cold water and let them dry, then cut the peas in halves or thirds.
  4. Mix all remaining salad ingredients. 
  5. To make the vinaigrette, blend the miso, mustard, lemon, oil, garlic, and syrup in a blender till smooth or whisk together briskly. Dress the salad to taste, and top with the seared tempeh.

Thursday, April 2, 2015

Peanut butter (or any nut butter) Carob energy bites


**I made these energy bites because I love to eat a little something before I workout.  They are SO easy and literally took me 10 minutes! I did make some substitutions from the recipe below.  I used all organic ingredients and eliminated the carob chips since I was eating them early in the morning.  I love them even without the chips.  Also, instead of peanut butter, I used the Nuttzo 7 nut and seed butter (see picture above).  It is organic, Non GMO, and healthier than regular peanut butter.  It is delicious in this recipe! Right now my Costco is selling it.  It is a deal! I bought several.  Check out your local Costco because it is expensive at Sprouts (but worth the money)! The other substitution I made was I used organic Grade B maple syrup (lower glycemic than Grade A).  I try to avoid Agave nectar since most of it is highly processed.  They turned out great with the substitutions I made and I will definitely make again!! Enjoy!
Peanut Butter Carob Energy Bites
Prep time
Total time
Serves: 16 bites
  • 1 cup rolled oats
  • ½ cup chia seeds
  • ½ cup shredded coconut (sweetened or unsweetened) I used unsweetened
  • ½ cup carob chips (Chocolate works too.) I omitted the chips
  • ½ cup natural smooth peanut butter (plus 1 tablespoon, if needed for binding)I used Nuttzo-I added a bit more to make it all bind
  • 3 tablespoons agave nectar (or maple syrup)I used Grade B maple syrup
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  1. Mix all ingredients together in a medium-sized bowl.
  2. Use your hands to knead ingredients together for a minute or two--this step will help to bind the mixture together so you can form balls.
  3. Using your hands, form mixture into 2-tablespoon sized balls.
  4. Store in an airtight container in the refrigerator for up to 5 days, or eat immediately.
  5. Makes about 16 energy bites.
This recipe was inspired by Marla Meridith's Chocolate and Coconut Granola Bites found here:

Wednesday, March 18, 2015

Kale Salad with toasted pecans

**I'm always looking for new kale salad recipes.  I was in Vegas last week and had a delicious kale salad at SW Steakhouse at the Wynn.  They have a great vegan menu there! Anyways, the waiter gave me the ingredient list but not the amounts so i just came home and winged it! It was delicious!! The whole family liked it! I used all organic ingredients.

1 bunch kale
1 cup toasted pecans (chopped) (I toasted them in a tsp of coconut oil for 10 min at 350 degrees)
half apple

olive oil
Nutiva hemp oil
Braggs apple cider vinegar
salt & pepper

Wash the kale and cut out the core.  Then, roll the kale up tight and finely dice.  Finely dice the apple.  You want thin slices...not cubes.  The apple tastes better in the salad when it is fine.  Chop the pecans after they've been toasted.

Take equal parts olive oil, hemp oil, and apple cider vinegar and put in a salad dressing container.  Shake well.  Add salt and pepper to taste.  Taste the dressing before you add it to the salad to make sure it is to your liking.  If you don't have hemp oil, use double the olive oil.  If you have never tried hemp oil, I strongly recommend it for salad dressings.  Buy only organic and I recommend the Nutiva line.

Toss the dressing with the kale and apples and let sit for 30 minutes.  Top with toasted pecans when serving.  Enjoy!

Tuesday, March 17, 2015

Carrot Cake Energy Balls

Serves 9
Prep time 25 minutes plus 30 minutes chill time
Cook time: NONE!

**I get up very early to workout every day and just like a little something to give me energy.  I eat 2 of these and they are great! I don't get fatigued and I'm not having to eat a processed energy bar.  I use a one inch ball scoop so that they are all the same size and it makes it easy! They store great in the refrigerator.  I love to eat raw food whenever I can...they are the perfect healthy snack to give you energy! Enjoy!


2 medium carrots
12 dates (or 1/2 cup), pitted, chopped
1 cup pecans, toasted (I didn't toast mine due to time and they were fine)
1/4 cup macadamia nuts or walnuts
1 teaspoon real vanilla
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger, freshly grated
pinch sea salt
1/3 cup unsweetened coconut flakes

Blend the carrots and the dates together in a food processor for about 2 to 3 minutes, or until evenly combined.

Add the pecans and macadamia nuts and process for another 2 to 3 minutes or until a smooth texture forms. Scrape down the sides of the processor bowl, as needed.

Add the vanilla and all the spices and blend until combined.

Form the balls by rolling the carrot mixture into 18 balls, about 1-inch in diameter each.

Spread the coconut flakes on a plate, and roll the balls in the flakes to coat evenly.

Refrigerate for about 30 minutes before enjoying. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Nutritional analysis per serving (2 balls): calories 154, fat 12 g, saturated fat 2 g, cholesterol 0 mg, fiber 3 g, protein 2 g, carbohydrate 13 g, sodium 38 mg