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!



Roasted Chickpea Salad with Lemon, Mint and Goat Cheese

 

I spent the last week in Portland with my sister and her sweet new baby. I was so grateful to be able to help, and it doesn't hurt that I got my baby fix in!

 

But after traveling and being a houseguest, and all of the eating that goes with it, I came home craving veggies in a major way. So dinner tonight was packed full of veggie goodness, beginning with this salad.

 

I roasted the chickpeas with garlic and olive oil, then stirred in some mint, crumbled goat cheese and lemon. Seriously delicious hot or cold.

 

 

Alongside I served a green salad with tomatoes, oranges, cranberries and sunflower seeds in a balsamic vinegar and some simple steamed green beans. Delicious and just what I needed to get my body back on track.

 

 

 

Ingredients:

2 cups (or two drained cans) of chickpeas

2-3Tbsp. olive oil

salt and pepper to taste

2 cloves of garlic, minced

1 cup of chopped mint

juice of 1/2 a lemon

1/2 cup of crumbled feta or goat cheese

 

In a baking dish combine the beans, oil, garlic, salt and pepper. Toss to coat evenly.

Bake for 15 minutes at 375. Remove from oven and let cool for about 10 minutes.

Stir in the lemon juice, mint and cheese. Serve.

 

Finally, I leave you with a sweet picture of my new nephew Sabin, sleeping in my arms.

 

 

 

 

 

 

 

 

 



Kourkouto (Greek Zucchini Cake)

This dish is savory and comforting, and was a big hit with the whole family. We paired it with a large salad.

A little like a quiche, but decidedly different, this zucchini cake simply divine. It uses only a handful of ingredients, and would be great as a breakfast, dinner or appetizer. I suggest serving it warm, or at room temperature.

Serves at least 5 for a meal (more as an appetizer).

Ingredients:
1/4 cup of olive oil
1 large yellow onion, chopped
2 large zucchini, diced
1 zucchini, sliced into disks
5 eggs
1 cup of sour cream
1 cup flour
3 tsp baking powder
1 cup of shredded cheddar cheese
salt and pepper to taste

Preheat your oven to 350 degrees.

In a large skillet, combine zucchini and onion. Saute until soft. This helps to release the liquid from the zucchini, so cook down until there is very little liquid left, but the zucchini shouldn't be mooshy.

Meanwhile, in a mixer, combine the 5 eggs, beaten, add in the sour cream, then the flour and baking powder.

With a rubber spatula, fold in the cheese and zucchini/onion mixture. Salt and pepper to taste.

Oil a large glass pan (about 14x10) and pour your mix into it. Spread it out evenly over the top with your rubber spatula and top with sliced zucchini.

At this point I find it helpful to brush a  little olive oil onto the zucchini slices, as it helps them to brown instead of just wither.

Cook for about 40 minutes, or until set and lightly browned on top.

Orange Glazed Tofu with Cashews (Vegan)

A few years ago, I was in Colorado for a Yoga Journal conference. While there, I had the opportunity to hear a woman named Sally Kempton speak on the Hindu goddess Kali. I was so moved by her. Not only for the quality of her knowledge and lecture, but for the depth of her own warmth and enthusiasm on the topic.

For that reason, I picked up her new book recently.

Not my usual kind of read, if I'm being honest. I usually gravitate toward the ancient texts or toward asana (poses) and therapeutics. But I so clearly remember how I felt when hearing Sally Kempton speak, that I knew this would be a good one.

And it is. In only the first two chapters I already have a clearer understanding of how to more fully appreciate and incorporate these devis into my life. Maybe the most inspiring for me is how she draws parallels between the stories of the goddesses, their qualities, and how we can use them in our lives. For example, the quality of being a good mother, or devoted wife, or how to use our anger only when appropriate.

It hits home for me, as so much of my practice is not on the mat, but in service to my family. There are, truly, times when I feel a little bogged down by it all. It helps to shift perspective from one of "heavy load" to one of "service." And I do need reminders to communicate more clearly and less from the emotional state, from time to time.

This week's recipe was like that. I really, really didn't want to cook that night, my husband was at work, and it would have been easy to just grab something for the kids. But with a few centering breaths, some letting go of the "work" of it all, something really nice evolved. I hope you like it.

As for the recipe, I love that it has little sugar compared to the commercial or restaurant version, no breading of the tofu, and no corn syrup.

Orange Glazed Tofu with Cashews.

For the glaze:

1/4 cup each water and rice wine vinegar
3 mandarin oranges, peeled and separated (also known as "Cuties")
1 inch of ginger, peeled
1/4 cup of raw sugar
1 tbsp corn starch

In a small pan combine the water, vinegar, oranges, ginger and sugar. (the cornstarch will be added later). Use the bottom of a cup or jar to smoosh the oranges a bit, so they can release their flavor. Simmer for about 15 minutes, or until the vinegar smell becomes less prominent. Remove and discard the ginger. Remove the pan from heat, set aside.

For the tofu:

1 block of extra firm tofu, cubed
3 green onions, chopped
1/2 cup of unsalted cashew pieces
soy sauce

Heat a few Tbsp. of oil in a wok or large frying pan. Cook the tofu over medium-high heat until lightly browned. Add in the cashews and a few light dashes of soy sauce, and continue to cook about 1 minute. Stir in the green onions.

At this point, stir the cornstarch (I usually dissolve it into a bit of water first) into the orange glaze, and add the glaze into the tofu. Heat until shiny and thick, about 1-2 minutes. Serve over rice (the first time we had this, it was over brown rice, and we all agreed it was better than over white rice). Enjoy!

Broccoli and Cheese Soup

It's been a tough, but rewarding, week. I'm in the 2nd week (of 7 total) of our LILY study at UCSF, and truth be told, I'm exhausted. I love being a part of this work, but my body hurts from my 5 hours of driving per day and I can't seem to get enough sleep, no matter how hard I try.

For Halloween I was a real-life mommy zombie. No makeup required.  Finally, finally the weekend is here! I have big plans to stay in my bed as much as possible. But with three kids, it's not likely to happen. Still, I can dream, can't I. (Get it? Sleep humor...I'm extra hilarious when I can't think straight).

What started out as a last-minute quickie dinner "for-the-kids" ended up a full fledged family dinner because it was just so darn tasty. And quick! (Did I mention quick? Seriously!)

The trick is to use baby broccoli, if you can, instead of regular broccoli, because it is tender and has a much milder taste.


Ingredients:
3 Tbsp butter
3 Tbsp flour
4 cups of vegetable broth
1 cup of water
salt and pepper to taste
1/4 cup of shaved parmesan cheese
a handful and a half of finely shredded cheddar cheese
2 cups chopped baby broccoli

Melt the butter in a hot stock pot. Stir in the flour and cook until mixed and lightly toasted, about a minute. Pour in the broth and water, salt and pepper and get it hot, but not boiling. Next add in the cheeses, a little at a time, stirring as you go. Continue to add and stir in the cheese and cook for 1-2 minutes, again, not boiling hot, but almost. Add in the broccoli, cook 1-2 minutes. Remove from heat and serve.

Pasta Primavera

This time of year in Monterey is hard. While our neighbors just across the bay in Santa Cruz are enjoying sunshine and the warmth of summer, Monterey is steeped in fog, overcast skies and blustery wind. Instead of feeling motivated to hit the beach, we're stuck inside with sweatshirts and warm socks.

Still, a gloomy day is always good for settling myself into the kitchen, and I've been there a lot lately. Yesterday I made some homemade chapati , into which I mixed some cumin seeds prior to rolling out (highly recommend!) and chana masala and finished reading one of the many books I am reading this summer (pictured below).

Today called for something that reminds me of the bounty of spring and summer. Pasta Primavera.
And let it be known, dear reader, that this dish is where Cole, (you'll remember him as my pickiest eater) declared that tomatoes just might be alright afterall.

Ingredients:
1 cup of cherry tomatoes, halved
1 bunch of asparagus, trimmed into 1 inch pieces
2 green onions, minced
4 cloves of garlic, minced
1.5  cups of low-salt vegetable broth
2 tsp Italian seasoning
1 tsp salt
1 Tbsp butter
1 package of spaghetti noodles
1 cup of chopped fresh spinach
3/4 cup of parmesan cheese
red pepper flakes, to garnish
pepper to taste

In a large skillet heat a few spoonfulls of olive oil. Saute the asparagus for 1 minute. Add in the garlic, green onion and Italian seasoning, cook another 1 minute. Add in the tomatoes, cook 1 more minute. Remove from heat and place the vegetables in a large bowl, set aside.

Cook spaghetti according to directions on the package.

Meanwhile, in the same skillet you used to cook the veggies,  heat the broth to simmering. Add in the butter, salt and pepper . Whisk to combine and let simmer for 3 or 4 minutes.

Into a large serving dish pour your drained, cooked, hot noodles. Pour the vegetables on top, followed by the Parmesan and spinach. Finally pour in the sauce and toss to coat. Sprinkle with red pepper flakes, if using.

Serves 5.

Spinach Patties

I've been using our new chalkboard table to begin teaching my children about yoga philosophy. Each day I use one simple lesson. I figure the 8 limbs of yoga is an age-appropriate place to start.

Today's lesson on Satya seemed well-timed, as Cole came home from camp with complaints from his counselors of not following directions. We talked about how being thoughtful of others might come to play in his behavior at school and how he could be more respectful.

You may have noticed that I don't have many, if any, homemade burger recipes here. True, I have made a few batches over the years, but I haven't really found the perfect burger recipe. So many times they are too dry and crumbly, or they stick and fall apart when cooking, or they stay too mushy on the inside. Until today.

The secret ingredient? Masa flour. Masa is the cornmeal flour used to make tamales and unlike flour, it expands when cooked and stays dense. The result is a burger that is hearty and dense, not crumbly and not soggy. I may just use masa in all my burgers from here on out!

This recipe was adapted from http://thevillagecook.com/spinach-burgers/

Ingredients:
1 large bag of fresh spinach, chopped (about 6 cups)
2 eggs
1/2 cup masa flour
1 tsp each salt and pepper
1 jalapeno, minced
1 green onion, minced
3 cloves of garlic, minced
1/2 tsp red pepper flakes
1/4 of a diced onion
1 cup of shredded cheese

Bring to boil a large pot of clear water. Pour the fresh spinach into the pot and cook for one minute. Then drain in a large strainer and rinse with cold water. When cool enough to touch, press and squeeze as much water out of the spinach as you can. Transfer the spinach to a large bowl.

Add to the spinach the rest of the ingredients, mixing well with a spoon, and/or your hands. Form into four patties and cook over medium heat about 5 minutes per side, or until cooked through. (I like using a seasoned cast iron skillet, as it uses less oil than our stainless steel skillet).

Serve with your favorite sauce and burger fixings. We used a vegetarian Caesar dressing that paired nicely. The next day we had the leftovers with mayo, a stoneground mustard, shredded cabbage and pepperoncinis. Even better.

Finally, I leave you with a happy picture of Kelly, a big smile and an even bigger ear of corn.

Dal, a Kitchen Rehab and Table Art.

Our poor kitchen table has seen many moves, children's art projects and fork gouging over the years. Armed with a brush and some paint, we rehabbed that tired old bitty into something really wonderful.

First we sanded down the old veneer lightly with sandpaper (a tedious process) and then painted on several coats of a shiny, happy turquoise. The top we painted with chalkboard paint. I cannot tell you how excited I am about this, envisioning holiday murals, shopping lists, love notes, homework calculations and such that can be written right on the table day after day. Not to mention impromptu
art sessions.

Because the paint had to cure for 3 days before we could write on it, we didn't even tell the kids about the hidden new feature of our new table. Instead, we craftily waited until the kids were in bed and drew a late night mural for the next morning's surprise.

It's such a treat, let me tell you, and we've created and erased many works of art today. Here is one my husband drew, in honor of Obamacare being upheld.

And for dinner, what better than a healthy, nourishing and savory helping of Dal? Dal is an Indian dish that comes in many varieties. Some are spicy and others are savory. We used the leftovers to make lentil wraps with tahini sauce the next day.

Ingredients:
1 onion, diced
1 tsp mustard seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 clove
1/4 tsp each cinnamon and allspice
1/2 tsp dried red pepper flakes
2 cloves of garlic, minced
4 cups of veggie broth
1 cup of lentils
4 medium tomatoes, chopped
cilantro, for garnish

Saute the onion in a bit of oil until soft and just beginning to char. With a mortar and pestle, or in your food processor, grind the mustard, coriander, cumin, clove, cinnamon, allspice and red pepper. Add to your onions the spice mix and garlic, cooking 1 to 2 minutes, or until fragrant. 

Next pour in your broth, lentils and tomatoes and bring to a boil. Simmer, covered, until the lentils are soft, about 30 to 40 minutes. Stir in cilantro. Serve over rice.

Yogi's Delight

Stir fry is a staple in most vegetarian households, as it basically takes the everything but the kitchen sink and makes it into one delicious meal. So while the vegetables listed here are the ones I used, absolutely feel free to mix it up and use what you have on hand. For best results, use fresh produce, instead of frozen.

Ingredients:
1 package extra firm tofu, diced
3 Tbsp each soy sauce, toasted sesame oil and rice wine vinegar, combined
2 cloves of garlic, minced
1 inch piece of ginger, peeled and minced
1 head of broccoli, chopped
2 carrots, cut into small, 1 inch sticks
1/2 cup of vegetable broth
1 cup of sugar snap peas
1 cup of chopped bok choy
1 bunch of green onions, chopped


Marinate the tofu cubes in the soy sauce mixture for at least an hour.

Heat some oil in a wok. Drain the tofu, reserving the sauce,  and fry the tofu until browned on all sides, about 5 minutes. Add in the garlic and ginger and cook for 1 minute. Add in the broccoli, carrots, reserved tofu marinade and veggie broth and cook over medium heat for 3-4 minutes. Add in the snap peas, bok choy and green onions. Cook until heated through. Serve over rice.

Sweet Potato Coconut Curry and Homemade Chapati

I love curry. Red, yellow, green, Thai, Indian, it doesn't really matter. All of those spices leave my tongue tickling and my belly happy.  It was this meal that had Cole (my pickiest eater) proclaim his love of sweet potatoes. We had it with homemade Chapati, an Indian yeast-free flat bread (recipe below) and a mango chutney.

Curry Ingredients:

2 diced onions
1 inch of ginger, peeled and chopped
2 cloves of garlic, minced
1 Tbsp. of coriander seed, crushed
1 tsp  red pepper flakes
1 Tbsp curry powder
1 tsp cumin powder
1 can coconut milk
1 cup of water
2 medium sweet potoes, peeled and diced
1/2 cup fresh peas
1 red bell pepper, diced
1/2 cup chopped cilantro
1 cinnamon stick
juice of one lime
salt

In a large skillet, heat 1 tbsp of cooking oil over medium heat. Add in the onion and saute until tender. Add in the ginger, garlic, coriander, red pepper, curry and cumin powder, and cook until fragrant, about 1 minute.

Add 1 tsp salt, sweet potatoes, cinnamon stick, coconut water, regular water and bring to a boil. Cover and simmer for 20 minutes, or until the potatoes are soft. Stir in lime juice and adjust salt and spices if necessary. Add in the fresh peas and bell pepper and cook, uncovered,  until tender, about 5 minutes. Stir in cilantro and remove from heat.

Serve over brown rice and garnish with cilantro.



Chapati Ingredients:

1 cup of flour
1/2 tsp salt
1 Tbsp olive oil
1/4 cup of hot water

Mix the flour, salt and olive oil in a bowl with a wooden spoon. Slowly add in the hot water until the dough forms into a soft, not sticky, ball.

Divide the dough into 5 balls and let them rest for 10 minutes.

Flatten each ball and roll them out on a floured surface into very thin, 6-8 inch diameter pancakes.

Heat an oiled cast iron skillet to be HOT on the stove.

Cook each chapati, one at a time, in the hot skillet, for about 30 seconds. When the bubbles start to form on the top, it is time to flip. Cook 30 seconds on the side. Repeat for each bread.

Spicy Green Torilla Soup

        We eat so much soup in this house that sometimes I think I need to rename this blog the "Yogic Soup Kitchen." In fact, I give so much food away to the neighbors, it would be a fitting name indeed!

This recipe reminds me of Pho, in the way that it is made, but with a distinct difference in flavor. It is very light in nature, but the jalapeno added at the end gives it a real kick.


Ingredients:
1 head of garlic, seperated and crushed
1 box of veggie broth
2 cups water
1 carrot, halved and sliced thin
1 head of broccoli, chopped
2 stalks celery
4 corn tortillas, chopped and fried until crispy
1 tbsp soy sauce

To garnish:
avocado, diced
1 jalapeno, chopped thin
cilantro


Combine the water, broth, soy sauce and garlic. Bring to a boil, reduce heat and simmer for about 15 minutes. Strain and discard the garlic.

Add in the broccoli, celery and carrot, and cook until tender, about 4 minutes.

To serve, ladle into bowls and add in tortilla chips, avocado and cilantro. For those who like it spicy, add in 3-4 jalapeno disks per bowl.

Bombay Potatoes

The perfect dish to accompany Chana Masala (see previous post).

Ingredients:

about 6 red or white potatoes, scrubbed (I like to leave the skin on, but you can peel them if you like)
1 tsp turmeric or curry powder
1/2 tsp chili paste or chopped red chilis (optional)
2 onions, chopped
1/2 tsp cumin
1 tsp crushed coriander seeds
(you can also add in 1/2 tsp mustard or fennel seeds, if desired.)
1 cup chopped cilantro

Boil the potatoes until fork-tender, about 20 minutes. Drain.

Meanwhile, saute the onion, turmeric or curry powder, chili (if using), cumin and coriander seeds until soft and fragrant, being careful not to burn the spices. Drop in the whole potatoes and using a potato masher, roughly mash the potatoes into chunks and fold into the onion/spice mixture. Add in 1/4 cup (or less) of water and stir to roughly combine. Stir in chopped cilantro and season with salt to taste.

Chana Masala

I fell in love with this dish at my local Indian restaurant. Made of garbanzo beans, tomatoes and lots of spices, it is filling and satisfying. While my recipe isn't quite as perfect as the restaurant's  (I'm pretty sure their secret ingredient is "nectar of the Gods" and geez...I'm fresh out...) it does come pretty darn close.

(*Garam Masala, listed below, is a spice blend available at your local grocery store that usually consists of cardamom, coriander, pepper, and cinnamon. But blends vary, and it doesn't really matter what blend you get.)

I like mine very spicy (read: as in spices, not particularly heat level) so I put some options in there to allow for your preference.

Ingredients:

2 cups cooked garbanzo beans
1-2 tsp ground cumin (to taste)
1 onion, chopped
1 tsp ginger, chopped
2 garlic cloves, chopped
2 tomatoes, chopped
1/2 tsp chili paste or 1 chopped fresh chili (optional)
1 tsp ground coriander seeds
1 tsp turmeric or curry powder
handful of chopped spinach (optional)
1/2 tsp salt
1 tsp garam masala plus a bit more for final seasoning, if necessary

Heat oil in a large skillet and saute over medium heat: the onion, garlic, cumin powder, coriander, turmeric or curry powder, ginger, garam masala and chili paste (if using) until soft and aromatic, being careful not to burn the spices.

Stir in the chopped tomatoes. Add in a little (1/4 cup or less) water, if necessary to make a thin sauce and simmer the sauce for about 5 minutes to combine the flavors.

Stir in the garbanzo beans, chopped fresh spinach and take a taste. Adjust spices or add a small amount of water as necessary (I usually add a bit more garam masala here) and then cover and simmer for about 10-15 minutes.

This dish does well made in advance, even the night before and can be left to simmer for a bit longer on the stove, if necessary.

Kale and Red Pepper Tartine

Tartine is a just a fancy way of saying "open faced sandwich." I was so excited about this dish, and it really stood up to my expectations. I'm already thinking of a thousand ways to vary it: with roasted eggplant, or fresh tomato, or maybe artichoke hearts. Goat cheese gives it a tangy bite and the better the bread, the better the taste of this little sandwich.

These little sandwiches are served on toasted bread, best paired with the hearty, seedy type (of bread, not person).

Ingredients:

6 slices of toasted whole-grain baguette
herbed goat cheese
roasted red bell pepper, drained and sliced
3 cups kale
2 garlic cloves, minced
1 tsp. red pepper flakes
1/4 tsp salt

Saute the kale, garlic and red pepper flakes in 1 Tbsp. of olive oil until wilted.

Top the toasts with a layer of goat cheese, followed by bell pepper and then finally top it all of with the kale mixture.

Asparagus and Pecan Pasta

What an unlikely combo for a pasta: asparagus, peppers and pecans?  But I bought a huge bag of pecans this month and tonight what seemed like a crazy idea turned out to be one delicous dinner hit. You can use any pasta you like and it will be just as amazing.

I did use chicken-less strips in this dinner. As a general rule, we don't eat much in the way of these kinds of things, as they tend to be very processed, but it can be a special treat every now and then.

Ingredients:
1 package pasta of your choice
1 tbsp. olive oil for cooking veggies
1 red bell pepper, chopped
3 cloves of garlic, minced
2 bunches of asparagus, roughly chopped
1 cup veggie broth
3 tbsp. pesto
salt and pepper to taste
3 tbsp. olive oil for sauce
1 pound of Chicken-less strips (optional)
1 cup of grated parmesan (optional)
1 cup pecans

Boil pasta according to directions.

Heat 1 Tbsp. olive oil in a large pan and saute garlic, pepper and asparagus for about 2 minutes. Pour in the broth, bring to a simmer and add the pesto, the rest of the olive oil, salt, pepper, chicken-less strips (if using).

Cook until everything is cooked through.

Serve over the pasta, tossing to coat, and fold in the parmesan and pecans.

Creamy Zucchini Soup

This soup has wow-zappeal! Very green and fresh, perfect for a summer evening.

Ingredients:

2 cups zucchini, chopped
1 onion, chopped
2 cups celery, chopped
2.5 cups vegetable broth
1/2 cup freshly shaved parmesan cheese
1 cup soy milk
1 tbsp Italian seasoning
salt and pepper to taste

sour cream and parsleyfor garnish

Directions:

Heat 2 tbsp olive oil in a large stock pot. Add in celery and onion, and saute until soft, about 5 minutes. Add zucchini and Italian seasoning, and saute another five minutes. Next add broth and simmer over low heat for about 20 minutes.

Remove 1/2 of the soup and puree in a blender until smooth, then combine it back into the stockpot, mixing well. Add the soymilk and parmesan, stirring constantly, until the cheese is melted. Salt and pepper to taste.

Serve with a dollop of sour cream and fresh parsley, and a nice baguette.

East Meets West Fusion Burrito

Sweet and savory at the same time, my husband was extremely skeptical that this recipe would come together. But oh boy, did it ever. Veggie-full and delicious!

Ingredients:
3/4 cup red wine vinegar
1/4 cup brown sugar (or to taste)
2 cloves of garlic, minced
1 tsp cumin
1 tsp chili powder
salt and pepper to taste

Get the above ingredients into a large skillet and simmering. Then add:

1 each: carrot, zucchini, green onion and red bell pepper, cut into thin sticks
1 red onion, thinly sliced
1 small head of broccoli, cut into small florets
2 cups pinto beans

Simmer for twenty minutes. Then strain out the liquid and discard. Serve in warm tortillas, with a fresh tomato salsa and maybe some fat-free sour cream.

Eggs Benedict

Good for breakfast or dinner, we love eggs benedict! The trickiest part is to learn how to poach eggs. Here is an easy tutorial for this. There are many different ways to poach eggs, some use vinegar (I do not), some use fancy poaching pans. But the easiest way is to use a pot and plain water. It takes about 3 minutes for the eggs to cook. Then scoop them out with a slotted spoon and drain. Serve immediately.

Ingredients:
eggs, 1 for each person
English muffins, toasted
spinach
tomato
hollandaise sauce (I usually buy it premade, it saves time)

Poach the eggs, one at a time.

Top your English muffin with spinach, tomato, egg and hollandaise sauce. Then sprinkle on chili powder and dried parsley. Bon appetit!

Low Fat Veggie Lasagna

I love making homemade pasta sauce. If you don't have the time, you can use your own premade sauce of choice, and add in the extra ingredients from my sauce (such as artichoke hearts and kalamata olives) directly to the lasagna.

Mama Garrett's Favorite Pasta Sauce

2 cans stewed tomatoes
olive oil
1 onion, chopped
1 red bell pepper, diced
4 cloves of garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning
1/2 cup of artichoke hearts
1/4 cup of chopped kalamata olives, or other olive of choice

Saute the onion and bell pepper until soft, about five minutes. Add the garlic and seasoning, and continue to cook until fragrant, about 2 minutes. Then add the stewed tomatoes, artichoke hearts and olives. Simmer for 30 to 45 minutes, stirring occasionally.


Lasagna

1 box "no boil" lasagna noodles
1 16. oz container of non-fat ricotta cheese
2 large balls of low-fat mozzarella cheese in water
1 cup of zucchini, thinly sliced into rounds
2 small tomatoes, thinly sliced
parmesan and parsley, to garnish

Coat the bottom of a large casserole dish with sauce and top this with your first layer of noodles. From here  the layering goes like this:

noodles
sauce
ricotta, smooshed in with fork
zucchini slices
sparingly top with mozzarella slices
Repeat.

I got about 3 layers or so. When you've filled your dish, top with noodles, sauce and sliced fresh tomato. Lastly, top with mozzarella and a sprinkling of parmesan cheese. Bake at 375 for about 40 minutes, or until bubbly. Let cool 10 minutes before serving.

Plank Pose Panzanella

Every Sunday I make a few loaves of bread for the week. We love it for the first few days but by the end of the week, I always seem to have half a loaf of homemade bread that's in need of using.

This week I'm chopping up my lovely herb loaf leftovers and making panzanella, which is an italian bread salad. It is vegetarian and if you opt out of the mozzarella, it is vegan.

Plank Pose Panzanella

4-6 cups cubed bread

1/3 cup olive oil

salt and pepper to taste

2 cloves garlic

1/2 chopped red onion

4 tomatoes, wedged

1/2 cup kalamata (or any other) olives, halved

handful of fresh basil

1 cup chopped mozarella (optional)

dressing

1/4 cup olive oil

3 tbsp balsamic vinegar

Combine bread cubes with 1/3 cup olive oil, salt, pepper and garlic. Toss to coat and spread onto cookie sheet. Toast bread in preheated 400 degree oven until brown (about 8 minutes).

Let cool. Combine the rest of the ingredients in a large bowl, add the bread and top with dressing, tossing to coat. It's best if you let it sit for about half an hour before serving.

Plank Pose

Plank Pose is also called the "top of a pushup." From hands and knees, place the palms of your hands on the mat, spreading the fingers wide. Step the legs back, one at a time, until you come into plank pose. Keep both legs straight, lifting the backs of the knees toward the ceiling. Tuck your tailbone in and engage your buttocks. Draw the navel in and look slightly forward. When ready to come out, drop the knees to the mat and return to a neutral position.