Tag: vegetarian

Fab Dinner Ideas for Busy People

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Hey there lovely readers!

I hope my fellow Northeast peeps are safe and warm from this past weekends snow storm. Luckily the Bronx did not get too effected. I have definitely dealt with worse in Syracuse. I remember tropping it to class in nearly 5 feet of snow. Now just imagine my 5 foot 2 inch self walking in snow nearly as tall as I am. Crazy right?

As I sit here on this lovely Sunday evening I have become inspired to leave you lovely peeps with some potential dinner recipes for the week! These are super easy and delish. You can whip these up in NO time.

Recipe 1: Veggie Pasta Salad with garlic & olive oil sautéed asparagus and bruschetta.

What you need:
(For Pasta Salad)
1 bag of vegetable pasta (available at Trader Joes), cooked to al dente and cooled. Set aside.
1 cup cooked broccoli (I prefer to sauté with garlic & olive oil until tender but with a nice bite to it)
1 cup sautéed spinach (sauté with broccoli)
1 cup sautéed kale
1 vine ripe tomato, diced (or a handful of baby heirloom tomatoes cut in half)
1/4 cup sundried tomatoes (NOT in oil. You can get them in a bag from Trader Joes!)
1/2 cup frozen peas, defrosted
2 tablespoons of extra virgin olive oil
2 tablespoons of Italian dressing
Salt and pepper to taste

(For sautéed asparagus)
1 bunch of asparagus, stems trimmed
1 tablespoon of extra virgin olive oil
2 cloves of garlic, smashed and chopped
Salt and pepper to taste

(For Bruschetta)
1 French baguette (or ciabatta bread), cut into one inch slices at an angle
2 tablespoons Extra virgin olive oil (plus more to add to drizzle on bread)
2 cloves of garlic (for rubbing on hot bread)
2 large beefsteak tomatoes (I used multiple colors for visual pleasure)
1 tablespoon of balsamic vinegar
1/2 cup freshly chopped basil

How to make it:
1. Combine all ingredients for pasta salad. Set in fridge until serving time to allow for flavors to combine. Feel free to use any extra fresh basil as garnish.

2. Preheat oven to 400 degrees. On a baking sheet, place slices of baguette. Drizzle olive oil and sprinkle salt and pepper. Put in oven for 8 minutes or until slightly brown. Let cool for a few minutes before rubbing garlic cloves on the bread.

3. Prepare tomato mixture. Combine tomatoes, garlic, olive oil, vinegar and salt and pepper. Toss in basil. Let sit aside until bread has cooled completely. (Note: sometimes I just LOVE adding diced shallot into this. Not very traditional but I love the extra crunch component).

4. Sauté asparagus in a skillet. Sauté until bright green. Do not over cook. The crunch really makes asparagus fab!

Recipe 2: Baked Purple Potatoes with roasted Brussel sprouts and Gardein Vegan Chicken Patties

What you need:
4 purple potatoes (or any other potato you like)
1 bag of Brussel sprouts, halved (the steam in a bag sprouts work great)
1/2 cup unsweetened dried cranberries
2 tablespoons grade A/B pure maple syrup
1/2 cup slivered chopped almonds
1 tablespoon of extra virgin olive oil
1 bag Gardein zesty marinara vegan chicken cutlets (prepare according to package)
**Tip: prepare vegan chicken in a skillet with two teaspoons of olive oil. Season with salt, pepper, garlic powder and any dried herbs for extra flavor and a crunchy exterior**
Vegan butter, sea salt, pepper for flavor

How you make it:
1. Preheat oven to 400 degrees. In the mean time prep your veggies. Wash the purple potatoes. Drizzle olive oil or rub vegan butter on the potatoes and sprinkle sea salt on the potatoes. Wrap potatoes individually in aluminum foil. Place in oven and cook until you can poke a fork in the potatoes.

2. On a baking sheet, arrange Brussel sprouts and drizzle olive oil and sprinkle with a small amount of sea salt. Place in oven when potatoes are half way done (after about 10-15 minutes). After about 5-8 minutes, remove baking sheet, drizzle maple syrup and scatter the cranberries. Cook until golden and slightly tender. NOTE: Do NOT over cook these. That’s what gives the sprouts an awful smell. After about 5-6 more minutes of cooking they should be done but this depends on your oven. Eyeball them.

3.Once golden, let Brussel sprouts cool and toss almonds with the sprouts and cranberries.

4. Prepare Gardein patties according to package instructions and my yummy tip. 😉

Recipe 3: Vegan Taco Tuesday/Thursday/Any ol’ day

What you need:
1 can black beans, rinsed and drained
1 leek, washed and sliced
2 cloves of garlic
Extra virgin olive oil
Cumin, garlic powder, sea salt and pepper to taste
Homemade guacamole (see my recipe here: http://goo.gl/PvxEX)
Your favorite salsa (I love Trader Joes Pico De Gallo)
Spinach, Tomatoes, Jalapeños, Red Onion diced (all your choice)
Whole wheat whole grain tortillas

How you make it:
1. In a sauce pan, over medium heat, sauté leeks with olive oil and garlic. Let leeks become translucent. Once translucent add black beans. Season with cumin, black pepper, sea salt and more garlic (if you’re a garlic lover like I am). Turn heat to low and let cook for 5 more minutes.

2. While beans are cooking, prepare guacamole, chop other veggies for taco assembly and set aside.

3. Warm tortillas in a skillet. Remove warm tortilla and place on plate and begin assembling tacos!

I hope you are inspired to create some delish dinners this week!

Peace, love and no beef!

Guramrit

(P.S. I actually LOVE Brussel sprouts)

Simply Delish Braised Kale

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Need a way to get more greens in your diet? Drinking greens in your smoothies not cutting it? Or do you simply crave something comforting that is tasty and good for you too? Look no further, this recipe is sure to please even the person who is not fond of kale. Trust me, this recipe is a winner. You will crave it! I have made it a few times in the last couple of weeks. I just love me some kale (Tuscan organic is my fave)! imageWhat you need: 1 bag Organic Tuscan Kale (pre washed and pre cut) 1 leek, washed thoroughly and diced 3 cloves of garlic, minced 1 large vein ripened organic tomato, diced 1/4 cup pine nuts (plus more for garnish) 2 tablespoons extra virgin olive oil (organic preferred) Sea salt, black pepper to taste How you make it: 1. In a sauté pan (or any small pan, a skillet can work as well), pan roast the pine nuts over medium heat. Keep your eye on these babies, they can burn easily. Once roasted (slightly golden brown), remove from heat and set aside. image 2. Add olive oil to a wok or sauté pan. Toss in leeks and garlic and cook until translucent and aromatic. Add a pinch or two of sea salt and black pepper. image 3. Add bag of kale. Toss leeks, garlic and kale together. Let wilt. image 4. Turn slowly every few minutes. The kale will get slightly charred and smoky. 5. Toss tomato in. Let burst slightly and season with pepper and salt. image 6. Turn off heat. Let sit a few minutes. Toss in pine nuts and serve immediately. image Enjoy this fab recipe! I’m sure you will love your greens after this dish! Peace, love, kale and no beef! Guramrit

Week One: 30 Day Green Smoothie Challenge

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Greetings everyone! I hope all is well and that the new year is treating you right! Like I mentioned a few posts ago, I embarked on a 30 day green smoothie challenge. I started off excited, nervous and mostly nervous. I was afraid. I thought, how in the world can I survive replacing one of my meals with a smoothie? I was convinced I was going to starve.

I must admit the first few days were NO fun. I started my challenge with a smoothie for breakfast. Now, if you don’t know already the time between dinner and breakfast is the longest time you really go without food (hence breaking the fast). Having a smoothie for breakfast made me feel a bit weak at first. I felt hungry again within a few hours. I also realized that I was obsessed with this idea of having a big breakfast. Breakfast is actually one of my favorite meals of the day. I love the infinite possibilities for breakfast food. I think I just made myself hungry.

I have switched up the times of day when I have a smoothie. Some mornings I can tolerate a smoothie for breakfast, as long as I keep my lunch satisfying and nibble on a palm full of almonds or cashews to sustain me. I have had smoothies for lunch and even have had it for dinner. I’m only a week into the challenge and I just CRAVE a smoothie whenever I’m hungry. I have stocked up on frozen organic berries, mangoes, bananas, kale and spinach. I plan on making use of the recipes SimpleGreenSmoothies.com provides each week.

Here are a few of my favorite recipes (tweak them however you like!):

Super Green Berry Machine

What you need:
2 cups raw baby spinach (or kale)
3/4 cup organic orange juice
1 cup frozen organic strawberries/blueberries/mixed berries (whatever you like)
1 banana
1 tablespoon Udo’s oil (a vegan friendly Omega 3/6/9 Oil blend)
1 level scoop of Gary Null’s Green Stuff
1 teaspoon of Organic Bee Pollen/Chia Seeds/Hemp Hearts (whatever you like!)

How you make it:
1. Combine ingredients in a blender and blend until smooth. You may need to add a little extra liquid to the smoothie to get a better consistency. Keep your OJ on hand! Organic only please!


Power Protein Smoothie (compliments of Simple Green Smoothies)

What you need:
1 banana
2 cups spinach
1 cup fresh strawberries
1 cup frozen blueberries
10 whole almonds
2 cups water (or unsweetened almond milk)
4 tablespoons vanilla flavored protein powder (try: Spirutein)

How you make it:
1. Blend well and enjoy! This smoothie is especially great for breakfast.

I will be posting more smoothie recipes as the challenge continues!

Minus my 2 day encounter with the flu, I have really felt wonderful. The effects of having at least ONE green smoothie a day is incomparable. I have great energy, focus and feel phenomenally slim. I have been off of caffeine for a few weeks and I don’t miss it as much. The smoothies have really curbed the caffeine craving!

Keep on the look out for my updates on the challenge!

Peace, love, and green smoothies (and no beef duh!).

-Guramrit

Super Greens and Beans Stew

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Need comfort on a cold day? Need another reason to get in the kitchen? Want a way to get your greens in without the hassle? Your search ends here. This simply delicious and delightful stew will not only ease those cold weather blues but also satisfy your need for greens! Don’t believe me? Try it for yourself! [P.S. This recipe comes with leftovers, so be prepared for a few days of stewy goodness!]

What you need:

2 cans cannellini or other white beans, rinsed and drained

1 32 oz carton of vegetable broth/stock

1/4 cup white wine [cooking wine works as well]

2 tablespoons olive oil

1 red onion, chopped

3 cloves of garlic, minced

1/4 teaspoon crushed red pepper [I like it spicy!]

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1/4 teaspoon dried basil

2 cups fresh kale, roughly chopped

2 cups rainbow chard, roughly chopped

1 15 oz can of whole peeled tomatoes [San Marzano is the best!]

Sea salt and freshly ground black pepper to taste

How You Make It:

1. In a large pot, heat oil and saute onions until soft. Add garlic, red pepper, rosemary, basil and oregano and pinch or two of salt. Stir in the kale and swiss chard. Stir until kale and chard look slightly wilted.

2. Add in broth, tomatoes and beans. Add 1/4 teaspoon of sea salt and stir.

3. Cover and bring to a boil. Once boiling, add white wine and reduce heat and simmer for 20 minutes.

4. Season with salt, pepper and serve with bruschetta or garlic bread.

Veggie Power

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Getting in all of your veggies especially in the winter time seems to be a challenge. I am trying to at least eat some raw veggies here and there to maintain balance within my body. I have noticed quite a difference when eating raw vegetables as opposed to cooked. Though I do not have any intention to eat a completely raw vegan diet, I do plan on incorporating some raw food dietary practices.

As I mentioned earlier on in the week, I am participating in Elf for health, a 6 week challenge to keep me on track for the holidays. The support is phenomenal and my elf finally got in touch with me! YAY! One of the challenges this week was to incorporate veggies into every meal. I completely failed breakfast. It’s hard for me to associate breakfast with anything other than fruit. But I do plan on making a nice tofu scramble this weekend! Since I missed breakfast I made sure I noshed on some sugar snap peas, carrots and celery throughout the day. Surprisingly enough, I felt calmer, more content and more focused.

Who knew veggies could have such power? Well, I kinda did. But you’d be surprised how hard it is to really pay attention to the amount of veggies you are consuming. Have you really stopped to think about how many servings you are ACTUALLY getting each day?

Even a vegan, like myself, can dive off the deep end and eat complete junk. Hey, momentary lapses of judgment are all part of being human. We live in a society where junk food surrounds us and lingers around every corner. And let’s face it, sometimes that chocolate chip cookie really doesn’t seem all that bad. 

I try my best to avoid diving off into that end of the pool because I know how it impacts my health. I may be a little uptight about my dietary lifestyle but that is because I know what my body needs to feel lively, healthy and satisfied. But giving in on a rare moment is A-OKAY! [And besides, it keeps you from binging later on. Your hips will thank you later ;)]

Peace, love and no beef here!

Guramrit

What are you doing to make sure you get your veggies in today?