Hearty Vegetable Miso Soup Recipe Of all the places I’ve been, Japan is most definitely among my favorites. I was lucky enough to spend five years of my childhood in the country, meaning its culture has greatly impacted the way I learn, communicate, and view the world even to this day. Modern yet traditional, fast-paced yet serene, Japan is a true paradox. And it fascinates me. On the one hand, the nation is highly-efficient and at the forefront of modern technology. It is a country steeped in history and culture: the shoguns and the samurai, Buddhist temples and Shinto shrines, anime and cutting edge fashions, martial arts and sumo wrestling… If you ever get a chance to attend a sumo wrestling match, take it! And then there is the food… Honestly, I could branch off and write an entire blog on my love of Japanese cuisine, encompassing everything from the traditional (sushi, yakitori, onigiri) to the not-quite-so-traditional (Pocky!!!). In a large pot, combine the first three ingredients and bring to a boil.
World's Healthiest Tater Tots! This recipe is unbelievable. I’m serious. It’s one of those recipes where you read the ingredients, roll your eyes, and say, “There is absolutely no way this recipe will turn out.” Then you try it anyway, because curiosity gets the better of you. Such was the case when I came across a recipe for no-potato tater tots in the book Superfood Kitchen. Logical reasoning was wrong. Crispy on the outside, soft on the inside… And difficult to stop eating! These “superfood” taters are high in protein, EFAs, and fiber. (Reprinted with permission) 3/4 cup cooked white beans (such as Great Northern)2 tbsp flaxseeds (golden for most-authentic appearance)2 tbsp ground flaxmeal1 cup cooked quinoa (K note: I cooked my quinoa with 1/8 tsp salt)1 tbsp white miso2 tbsp brown rice flour1/4 cup finely-diced onionoil or oil spray for the pan Using a fork, mash the white beans in a large bowl. Click to: View Tater Tots Nutrition Facts Do you include any superfoods in your diet? Link of the Day:
Vegan Cream of Broccoli Soup Did you know that yesterday was World Vegan Day? I celebrated by eating a vegan breakfast, vegan lunch, and vegan dinner. Oh wait, I always do that! The best part of lunch was my broccoli soup: No-Cream Cream of Broccoli Soup. (4 servings) 2 packages mushrooms, such as baby bellas (8oz packages)2 packages broccoli (500 grams raw broccoli)2 cups broth (I use Pacific mushroom broth)2 tablespoons minced garlic2 tsp salt, or to tasteSome of the broccoli soaking liquid (I usually use about 3/4cup, but if you want your soup even thicker, you can add less.)1 cup milk of choice (or, if you want it extra creamy, switch the amounts of mushroom broth and milk of choice. Procedure: In a covered dish, microwave your broccoli, in water, for about 9 minutes.Meanwhile, put the mushrooms, garlic, broth, and salt in a pot, and cook the mushrooms over medium heat while the broccoli cooks in the microwave.Then add the broccoli to the mushrooms. Then I used the “Soggy Muffin” trick. Dessert!
Crispy Healthy Baked Zucchini Fries - {Crazy Addictive} Healthy Baked Zucchini Fries – with a crispy “junk food” taste! Do you count calories? These crispy baked zucchini fries have just 35 calories per serving. Even if you ate the entire recipe in a single serving—which would be quite a lot of fries! These zucchini fries are almost impossible to stop eating! Dip them in ranch, marinara sauce, or even my Healthy Ketchup Recipe. I initially worried about trying these without the egg wash called for in most breaded recipes. I brought the zucchini fries to a Memorial Day barbecue… people were quite surprised I came with something other than dessert ;). Print This Recipe 5/5 Ingredients 2-3 small zucchini, sliced into fry shapes 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g) 1/4 tsp salt 1/4 tsp garlic powder 1/2 cup milk of choice (120g) 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. Total Time: 20m Instructions
15-Minute Meal: Summer Pea Soup This light and refreshing soup is the perfect thing to make when you want to eat healthy, but still want something flavorful and satisfying. Bright summer peas and basil marry perfectly in this summery soup. This recipe takes just 15 minutes and is made from mostly freezer and pantry ingredients, so you can have this in your cooking repertoire for those days when eating healthy seems like a stretch. Whether you serve it hot or cold, this dish is sure to become a fast favorite. Summer Pea Soup (Vegan + Gluten-Free) Serves 4 (generously) Ingredients 2 tablespoons extra virgin olive oil, plus more to serve 2 garlic cloves, peeled and chopped 2 scallions, chopped 4 cups shelled peas (fresh or frozen works great!) Preparation 1. 2. 3. 4. Note: You can also chill this soup and serve it cold for a refreshing and cooling meal. Photo courtesy of the author
"1 Million Dollar" Vegetable Stew If you are a veggie lover, this recipe is for you! Lentil stew with a million vegetables in it! This is one of those recipes where you feel super healthy and full of energy when you’re done eating, not the slightest bit sluggish or weighed down. The stew has a million of them, remember? Eh, close enough. A few days before Christmas, I stocked up on a million veggies (with an emphasis on mushrooms) from the Asian market, and this stew was a way to use them all up! (with an option for slow-cooker lentil stew) 1.5 cups onion, chopped (190g)1 tbsp minced garlic (15g)3 tbsp olive oil (If desired, you can get away with 1 tbsp. Heat a large saucepan, then add the oil and onion. View Lentil Stew Nutrition Facts Also see above link for substitution notes.
Broccoli spinach soup – Whole30 | Simone's Kitchen Broccoli spinach soup – Whole30 Have I told you that I like cooking? I mean seriously… And while most people look at me a little funny when I tell them I am doing a ‘whole30’ I love finding and creating new recipes that are whole30 approved. And no I don’t come up with all of the recipes from scratch. I’ve had situations where I forgot to bring food and was forced to survive on an apple as that was the only thing I could find while on the road… Not ideal so planning is important. If you want to stay up to date about our Whole30 experience it is best to check out Scribbles and Notes as I keep a daily journal there. Broccoli spinach soup Yield: 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: Directions: Take a big pot with a thick bottom and put the coconut oil in. This post is also available in: Dutch Leave a Comment
How to Cook Kale: the easy way! Every now and then, someone finds this site while google searching for “how to cook kale.” How to cook kale? It’s incredibly easy! Remember the kale brownies? Or you can go for the traditional option… Ingredients 10 oz raw kale leaves (or two 5-oz packages), or raw greens of choice 1 cup raw onion, diced 1 tsp garlic powder, or minced garlic to taste salt to taste (I use about 1/4 tsp) oil or oil spray of choice Instructions How to cook kale: In a large sauté pan over medium heat, cook the onion and minced garlic (if using) in the oil (or oil spray, but keep in mind that kale’s vitamins are more optimally absorbed when fat is added) until the onion begins to turn brown. View How to Cook Kale Nutrition Facts Recipe from ChocolateCoveredKatie.com ♥ Question of the Day: Do you like kale? I know a lot of people are really big into the green smoothies (especially on instagram… wow there are a lot of green smoothies posted to instagram!).
kabocha squash, fennel + ginger soup w/ spicy coconut cream (v + gf) — dolly and oatmeal hot soup season is here yet again; another summer has passed, and a new season full of possibility is to come. i'm a big fan of the "in-between" seasons of spring and autumn, as they are a beautiful tip-toe into the more intense hots and colds of summer and winter. even as we're getting less direct light here in our tiny brooklyn apartment, there's an increased sense of ease - mornings are a bit more slow as i'm not ripping the covers back to cool off, but rather peeling them slowly, as to not have a rush of cold air come at me at once. we've taken the ac unit out of the window (yay for more light! but eww for the spider's nest chilling just outside our window that was hidden by the unit - luckily frank took care of that!), and i've already put summer clothes away, and replaced them with sweaters, scarves, hats - all the cozies! wishing you all a good one! xo
Magic Mushrooms Story time! One day back in high school, my art teacher (we’ll call her Mrs. Smith) decided to show off a mushroom-shaped piece of pottery constructed by a student. “Look, class,” she said. Her question was met with snickers. More snickers. “Mrs. Shown above, with Dreena’s famous Vegan Macaroni and Cheese. (I highly recommend that mac and cheese recipe!) Magic Mushrooms (serves 2) 2 packages sliced mushrooms (350 grams)1/2 tbsp minced garlic (or 1/2 tsp garlic powder)2 tbsp vinegar (I like red wine vinegar)sautéing liquid of choice (oil, broth, or water)1/4 tsp salt (or to taste)pepper, if desired (I dislike pepper, so I leave it out)optional: beans, tofu, or any other add-ins you wish Combine all ingredients except vinegar. (Above, not-yet-magic mushrooms cooking in the pan.) Hiya kids. Don’t buy drugs.
5-Minute Power Greens Soup Loaded with dark leafy greens, this soup packs a good dose of vitamins K and A. This recipe supplies healthy fats from the avocado, pumpkin seeds, and coconut oil. Healthy fats are critical to a healthy metabolism because in addition to boosting the absorption of certain vitamins, they also help to keep the blood sugar and hunger hormones in check — which means you'll be satisfied for longer. Rich sources of vitamin C, potassium, fiber, iron, calcium, and even protein, this soup also delivers a good dose of antioxidants. Best news: this recipe takes about 5 minutes to make. 5-Minute Power Greens Soup Ingredients Preparation 1. 2. 3. Photo Credit: Stocksy 13 Snacks For Clean Plant-Based Protein As a Nutrition and Wellness Coach, I advocate three main meals and two snacks each day in order to stabilize blood sugar levels and boost metabolism.
Spiced Summer Vegetable Casserole - mindbodygreen.com While summer is synonymous with salad season, a few of the season's superstar vegetables can get a flavor-boosting hand from a little heat. If your fridge is overflowing with fresh zucchini and earthy, ruby-hued beets, it's time to whip them up into this Garam Masala-spiked side dish fit for summer entertaining. Bring this crowd-pleaser to your next summer BBQ for something a little different, luxurious, and still packed with health-promoting summer produce. Spiced Summer Vegetable Casserole Serves 6 to 8 Ingredients 1.5 lbs. Preparation Preheat oven to 375 degrees F. Grease a large casserole dish with 2 tsp. of the olive oil. Begin layering the vegetables, alternating between the zucchini, sweet potatoes, beets, and onion, starting on the outside and working your way in until you have an accordion-type pattern. Drizzle with remaining 2 tbsp. olive oil. Serve hot, room temperature, or cold.