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Green Soup

Green Soup

So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday.  As always, I over did it.  I am only cooking for 30 but I planned for 300.  And I bought way too much food.  Good news is, I can still use it.

Tonight, I decided I’d use up some excess spinach and cauliflower.  So I made what I’ll call Green Soup.  It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl.  It is sure to warm you up on these colder nights.

Ingredients:

  • 1 tbsp butter
  • 1 small white onion
  • 2 garlic cloves
  • 2 quarts of chicken stock
  • 1 head of cauliflower
  • 1 pound of baby spinach
  • 8 ounces low fat cream cheese
  • 8 ounces of non fat Greek yogurt
  • 1/2 cup Parmesan cheeseonion

In a large soup pot, heat butter over medium heat.  Add in sliced onions and garlic cloves.  There is no need to chop these small, you’ll be pureeing them later.

cauliflower

Roughly chop the whole head of cauliflower, including the stem.  Add to the onion and garlic.

broth

Add in broth, and bring to a boil.  Simmer for 5 minutes or so to soften the cauliflower.

spinach

Add in the spinach.  Stir.

puree

Transfer to a blender, or use a stick blender to puree the soup.

soup

Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese.  Enjoy!

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Flour-less Pancakes

I’ve been off grains and legumes for quite some time now.  Nearly a year, give or take a few encounters.  But never a regular visitor in my diet.

When we were in Haiti a few weeks, we enjoyed lots of rice and beans.  On our way home, we feasted on only the best airport food our terminals  allowed – PIZZA, BEGALS, and Texan BBQ.

I don’t think I ever remember being that bloated.  It was intense.  Now I am not 100% against grains and legumes, but for myself, and my body, they just don’t mess too well.  I know the case over spring break was quite and overload of that stuff, but even in small doses my body seems sluggish and blah!

I have been reading a lot on the paleo lifestyle, and am relating to much of it.  Now, I am not promoting that everyone switch to a paleo eating plan, nor do I think I will do that entirely.  But I do promote that each of us listen to our own body.  To learn what we best function on.  I am so thankful to the Habits of Health program I was coached through and now coach others through, that helped me learn to listen to my body.

So with all that being said, I was exploring different recipes to try.

I’ve been curious about “Paleo Pancakes,” and thought I’d give it a try.  I scooped up some great REAL Maple Syrup from Whole Foods. and I am off!

Paleo pancake

Flourless Pancakes

Slightly adapted from Paleo Feet

Makes 6-7 small pancakes

Ingredients:

  • 2 large eggs
  • 1 small sweet potato or 1/2 large sweet potato
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking powder
  • sprinkle of sea salt
  • organic virgin coconut oil

Directions:

  • Peal the sweet potato and cut into small pieces.  In a pot of boiling water, boil potatoes until soft.
  • Remove from pot and mash with a fork.
  • In a large bowl, whisk eggs, pumpkin pie spice, baking powder and salt.  Add in potatoes and whisk until a smooth consistancy.
  • Heat oil in a frying pan over medium heat.  When hot, add 1/3 cup of batter. Cook for 2-3 minutes each side.   It helps to fry one pancake at a time.  And add an additional 1/2 tsp of coconut oil with each cake.
  • Serve with 100% REAL Maple Syrup, or top with fruit of choice, or even apple sauce!

Jicama Fries

Jicama Fries

 

  • Adapted from Annaliisa’s Organic Kitchen
  • 1 pound of peeled Jicama
  • 1/4 cup cilantro, chopped
  • 1 tsp salt
  • 1 tsp paprika

Preheat the oven to 400 degrees.  Slice the Jicama into fries.  In a large bowl sprinkle the fries with a few sprits of water.  Toss the fries with the cilantro, salt and paprika.  Place on cookie sheet lined with parchment paper.  Cook for 10 minutes, toss on pan and cook for another 5, or until soft.  Switch oven to broil and toast for a few minutes until crunch.

Makes about 4 servings

Revolution Rolls

I’ve gotten a lot of recipes from Sandy’s Kitchen.  She has such a variety, and I highly recommend checking her site out.  She posted this recipe a while ago, and it’s no use re-writing it.  So I’ll give her all the credit for this one!

Shared from Sandy’s Kitchen.

Revolution Rolls
(Great for sandwiches or making a pastry)
Shared by Janella Bella Bobella
Ingredients:
3 eggs at room temp
3 tablespoons light cream cheese at room temp
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
Instructions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.
Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 daysin a large ziploc bag. Toast them to make them crispy again!
Makes 6 Rolls or 3 servings

Portabella Mushroom Cheese Burger

Portabella Sandwich

These are SOOOO delicious! Use the Revolution Roll Recipe  from Sandy’s Kitchen.

  • 2 revolution rolls
  • 1 medium portabella mushroom cap
  • 2/3 cup of part skim mozzarella

On the grill or broil in the oven the portabella cap.  Once it is soft, and toasty, flip over so the cap is bowl side up.  Top with cheese.  Once melted, place on the revolution roll.  Add some additional veggies to garnish your burger.
Serving suggestion: Jicama fries!

Broccoli with Cheese Sauce

Chicken and Broccoli

  • 1 1/2 cups, or 8.25 oz weighed of fresh broccoli
  • 2 swiss light Laughing Cow Cheese wedges
  • 1 tbsp low fat cream cheese
  • 1/2 cup chicken stock – divided

In a large pan, or a wok, add 1/4 cup of chicken stock.  Heat to medium.  Add broccoli and stir and steam.  In a small sauce pan, add the remaining stock, and the Laughing Cow cheese and cream cheese. Heat to medium-low, and stir constantly until melted.  Once broccoli is soft, serve and top with cheese sauce.

Serving suggestion: grilled chicken!

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