Whole30 Vegetarian Days 2-3: Coconut Curry with Zucchini Noodles (Vegan, Paleo).

Day two of the Whole30 diet (with me trying it as a vegetarian) and things are still looking good. So far I'm not feeling restricted at all, if anything, I am eating more food than usual (which, honestly, kind of freaks me out). For breakfast we had sweet potato hash, poached eggs and avocado. My usual fare: toast. I'm not usually hungry in the morning and eating within 30 minutes of waking has been challenging. Yummy, but challenging.

Lunches have consisted of totally delightful, and HUGE salads topped with whatever we can get our hands on, from tomatoes, to fruit and nuts. It's been really nice actually. I'm a fan. And so far I'm not having any food cravings. I don't eat much in the way of sugar, and can do without grain for a while, at least. I can see missing beans in the long run, and haven't ruled out allowing myself a portion here and there.

The first night we had a TOTALLY scrumptious variety of veggies and fruit, including a baked sweet potato, roasted cauliflower with tahini sauce, apple,walnut and kale salad in a grapefruit vinaigrette, and fresh pineapple. All Whole30 approved foods. Doesn't feel like deprivation to me!

A few insights about Whole30 so far. First: I am not going to be paleo forever. I am sure of that. But I can see eating this way a majority of the time. Second: so far it's not that hard. It's not that far off of how we usually eat, and I'm enjoying eating so much fresh fruit and veg. Plus, it's been great to see my husband consume so much of it himself. I can imagine that if your normal diet consisted of a lot of processed food, that this transition would be exponentially difficult. Like today I brought 40 cupcakes to my son's school for his 5th birthday, but wasn't tempted to eat one. But then again, I'm not normally tempted by sweets, particularly baked goods, so no real shocker there.

So far the transition has been pretty easy, if not a little exciting, because I have even more reason to try new things. Like the "Vegetti."

Last night I made coconut curry with this new-found gadget. It's a contraption that turns veg into noodles. Well, kind of. It just spiral slices them. I'm up for anything, especially if it will get us through the next 30 days without eating each other's faces off.

The sauce I made came out top-notch and really made the whole dish. We would eat this again, and definitely the sauce is going to make a comeback!

Ingredients:

1-2 cups mixed vegetables of your choice. I used broccolini and carrots

3 large zucchini, spiralized

1 small onion, chopped

For the sauce:

1/2 can coconut cream

1 cup water

1 tsp each curry and turmeric

salt to taste

1/2 to 1 tsp red pepper flakes

1/4-1/2 tsp cayenne

1 inch of ginger, peeled and chopped

3 cloves of garlic, minced

Bring a large pot of water to a boil and blanche your vegetables for a few minutes, until bright and to desired softness. Drain, set aside.

Then "spiralize" or shred your zucchini.

In a sauce pan, saute the onion until soft, about 5 minutes or so. Then add in the spices, ginger and garlic, and cook 1-2 minutes more. Stir in the salt and coconut cream. Bring to a simmer and cook about 5 minutes.

Meanwhile, blanche your zucchini for 2-3 minutes. Drain. Top with your blanched vegetables and curry sauce. Enjoy!



Whole30 Vegetarian: 20 Minute Garden Vegetable Soup (Vegan, Paleo)

My husband recently started following the Whole30 plan. Long story short, it's a a diet that emphasizes whole foods and cuts out sugar, dairy, processed and refined foods, and grains. In an effort to support him, I've been modifying my cooking to avoid these ingredients. Which, it turns out, is pretty simple (for me at least). A diet that focuses on eating tons of veggies? I can handle that!

A lot of the complaints about the program is boredom or lack of ideas with cooking. I can imagine if you're coming out of a diet coke/hamburger/cheetos kind of diet that this change would be hard. But instead I see it as a challenge, and have come down with some really great ideas and recipes. Already we have had a ton of baked sweet potato, roasted cauliflower (huge hit with the kids), super yummy salads topped with nuts and strawberries, and a kale salad with apples that I MUST POST SOON.

One of the things we decided would be nice is to add some soups to the menu, and I have some good ones lined up like cauliflower pesto that I'll be sure to post. 

Today I made a pot of soup to last the week, either to accompany meals or as a quick snack. This one took 20 minutes, fits into the Whole30 diet and smells amazing. My husband keeps creeping around the kitchen asking what I put in it, and I'll tell you: not a lot. It's brothy and light, perfect for spring, and all done in 20 minutes! 

Ingredients:

1 small onion, diced

2 carrots, diced

3 stalks of celery, chopped

3 cloves of garlic, minced

1 large zucchini, sliced into half moons

1/2 cup of roasted red peppers, peeled and chopped (I used jarred from the grocery)

4 cups of broth or water

1 can organic diced tomatoes (or about 1 cup fresh chopped)

1 large bay leaf

1 tsp thyme

1/2 tsp mixed Italian seasoning

salt and pepper to taste

In a skillet heat 2 Tbsp olive oil. Add in the onion, celery, carrot and saute until soft, about 5 minutes. Add in the garlic, red pepper and spices, bay leaf, and cook 1-2 minutes more, stirring frequently. Stir in the broth and tomatoes, salt and pepper to taste. Bring to a simmer and cook for 5 minutes. Add in the zucchini and cook 5 minutes more. Store for the week and enjoy with your favorite salad or serve immediately.

                                                                  All packed up and ready to go in the fridge!

White Bean and Kale Soup (Vegan)

The rain has finally arrived, albeit a bit late in the year. This has been the driest year in California history, and while I can't say I've been hating all the sunshine, the drought is a real concern. And I really do love the rain. It's the perfect time to stay all day in jammies, eat soup, make tea and listen to the earth be renewed.

We also spent the week celebrating my middle son's 10th birthday and I'm feeling a little sick of party food, pizza and cupcakes. This was a nice dinner to bring my family back to their senses.My kids enjoyed this one, the 12 year old had 3 servings!

This bean and kale soup is very simple and quick to make. The bell pepper added towards the end adds a bright and peppery flavor to the soup.

Ingredients:

2 tbsp Better than Boullion (veggie flavor)
6 cups of water
1 onion, diced
3 stalks of celery, chopped
2 cloves of garlic, minced
1 bay leaf
1 sprig of fresh rosemary
1 red bell pepper, chopped
1 bag of frozen peas and carrots
1 cup of cooked white beans
2 cups of kale


Saute the onion and celery in a large saucepan until translucent. Add in the garlic and bay leaf and cook another 1-2 minutes. Add in the boullion, rosemary and water and bring to a boil. Simmer for 10 minutes. Then add in the rest of the ingredients, bring back to a boil. Simmer until peas and carrots are soft, about 5 minutes. Remove the rosemary stem and bay leaf prior to serving. Enjoy with a crusty loaf of bread, for dipping.

Chickpea and Rice Soup (Vegan).

This flu season has hit my family hard, ya'll. It seems like one of us has been sick since December. This week, we have yet another bug that is taking its time to make its rounds through our house.

I haven't left the house in five days except to teach a yoga class. I think I may have forgotten what actual human interaction  really feels like.

No one has been eating anything substantial, despite my best efforts. There's been lots of crying, more coughing, and a ton of sleeping going on, except not, you know, at night.

 And all hail the wrath of an angry, sick 4 year old. There's nothing quite like it.

When I was little, I remember eating chicken and rice soup when I was sick. Comforting, hearty, it was always the perfect just-getting-over sickness soup.

This is my best version of it to date. I've made it in the past, but like  yoga , cooking is a practice. And I think I finally perfected this baby. Every one ate, sickness or not, and loved it. Finally, some good nutrition into these sicky little bodies.

Cole, my soup-lovin' middle son, actually gave it two thumbs up and told me "It's awesome! Write that!" (So there you go).


Ingredients:

Olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1 sprig of fresh rosemary (or about 1/2 tsp dried)
1 sprig of fresh thyme (or about 1/4 tsp dried)
3/4 cup of rice
2 stalks of celery, sliced
1 medium zucchini, sliced into half moons
3 carrots, diced
4-5 cups of vegetable broth (chik'n flavored veggie broth would be best if you can find it)
2 14 oz. cans of garbanzo beans, drained
2 cups of de-veined and chopped rainbow chard
salt and pepper to taste

Saute the onion, garlic and celery until soft. Add in the rosemary and thyme, cook 1 minute. Add in the broth, rice, carrots, zucchini and bring to a boil. Lower heat and simmer about 10-15 minutes. Add in the chard, garbanzo beans, salt and pepper to taste, and cook another 5 minutes.

Serve warm with a fresh baguette.

Vegan Detox Salad with Ginger Carrot Slaw

Holidays got you feeling a little sluggish? This salad is vegan and salt free (aside from what's in the miso) but doesn't lack for flavor! So give your digestion a little fiber and nutrient boost, guilt free. Remember, oil is not the enemy as long as it is a high quality oil like olive, coconut, avocado or sesame. Oils help lubricate your digestive system, cleanse the liver and keep the skin healthy.

Toss together a giant salad of your favorite mixin's. I used spinach, green beans and tomatoes, but use what you like!

The dressing is what makes it really special.

Slaw Dressing:

1 carrot, roughly chopped
2 inch section of cucumber, roughly chopped
2 inch peeled section of fresh ginger
1 tsp miso paste
2 tbsp rice wine vinegar
2 green onions, chopped
1 tbsp toasted sesame oil
about 2 tbsp olive oil
2 tbsp water

Finely chop your vegetables in the food processor. Add in the miso and the rest of the liquid ingredients and process until finely-chunky-smooth.  Dollop your slaw ontop of your salad and top with grated carrot and more chopped green onions.

Chik'n and Rice Soup

This is a very simple and savory soup that is easy to make and so nourishing. My husband, the resident meat eater, whipped this up tonight and it was a big hit for vegetarians and meaties alike.

Chik'n and Rice Soup

1 cup cooked brown rice

1 32 oz. box vegetable broth

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic

2 carrots, chopped

2 sprigs fresh thyme

3 bay leaves

1 package extra firm tofu, drained and chopped

salt and pepper to taste

Saute onion, celery, garlic and carrot in a few tbsp olive oil until softened, about 5 minutes. Add the broth, thyme, bay, salt and pepper and simmer for about 20 minutes. Just before serving, add in cubed tofu and cooked rice. To serve: place 1/4 cup of roughly chopped fresh spinach into each bowl and top with soup.