Tag: recipe

MEDITERRANEAN QUINOA VEGGIE PILAF

1C           Quinoa (or brown rice) or 2C Cooked

2C           Vegetable stock

¾tsp       Thyme

¼tsp        Turmeric

½tsp       Sea salt

½tsp       Black pepper

Cook about 12 minutes to directions on package

1C           Zucchini, half moon slices

½C           Onion, diced

2              Garlic cloves, minced

½C           Red pepper, thin strips

1C           Chickpeas, cooked

¼C           Grape/cherry tomatoes, halved

½C           Raisins

¼C           Walnuts

½tsp       Sea salt

Balsamic reduction

OPTIONAL ADDS

¼C           Pepperoncini sliced

¼C           Dried apricots, sliced thin

½C           White wine (Pinot Grigio or Sauvignon Blanc)

2T            Kalamata olives, chopped or sliced in quarters

In a separate large pot, sauté onion on medium until translucent (about 3-5 minutes) Add zucchini & red pepper, sauté about 3 minutes. Add in cooked quinoa, chickpeas, wine and olives and warm for 2-3 minutes. Serve and top with raisins, apricots, walnuts. Drizzle balsamic reduction on top.

Mushroom Stroganoff

Hearty Stroganoff with rich flavors. Serves 2. Enjoy!

  • 2C          Cremini mushrooms (thin sliced)
  • ½C         Yellow onion (fine diced)
  • ¼tsp      Sea salt
  • 1tsp       Coconut aminos
  • CREAM SAUCE
  • 2tsp       Garlic
  • ¾C         Water
  • ¾C         Cashews (soaked and drained) or coconut meat    
  • 2T          Lemon juice
  • 2T          Nutritional yeast
  • 1tsp       Thyme
  • ¼tsp      Sea salt
  • ½tsp      Pepper
  • NOODLES
  • 3C          Cooked noodles of choice
  • Or
  • 2C          Zucchini spiralized (raw noodles)
  • Optional: Handful chopped chives
  • COOKED OPTION:
  • Saute onion 3-4 minutes. Add mushrooms, salt and aminos. Saute until mushrooms start to soften, about 4 minutes. Blend 1/3 of mushrooms/onions with sauce ingredients. Add noodles, remaining mushroom mix and cream sauce and warm to serve.
  • RAW OPTION:
  • Marinate mushrooms and onion for 2 hours in salt and coconut aminos.
  • Once marinated, blend 1/3 of mushrooms/onions with sauce ingredients (except zucchini noodles) into the cream. Mix cream with remaining mushroom/onion and serve over zucchini noodles topped with chives.

BUTTERNUT SQUASH CHICKPEA CURRY BOWL

2C Butternut squash (peeled & sliced)
2C Chickpeas, cooked
2C Zucchini (cut into half moons)
2C Baby Spinach (chopped)
1½C Onion (cut into small strips)
1C Coconut milk or oat milk, or water for lower fat dish
½C Water
2tsp Curry powder
¾tsp Cinnamon
½tsp Fresh ginger (grated)
2T Garlic (minced)
1tsp EVOO
1tsp Sea salt
¾tsp Black pepper

Place butternut squash & garlic lightly brushed with EVOO with salt and pepper covered in a 350 degree oven until squash is soft (about 20 minutes). Add coconut milk, water, salt, pepper and curry in a blender. If too thick, add more water.

Coat skillet lightly with olive oil spray, turn to medium heat, pour in EVOO and add onion. Cooking onion 2-3 minutes until translucent. Add zucchini and cook another 2 minutes until zucchini tender crisp.

Stir in remaining ingredients and simmer for 2-3 minutes until warm.