No-stress delicious Lenten appetizer and meal recipes for you
to enjoy and share!
- Mini Quiche(minus the bacon)
Tuesday, February 28, 2017
Chickpea Vegetable Stew
This hearty warm stew only looks like it's packed with fat and calories. Instead, it's packed with lots of vegetables, nutrition, and wonderful taste!
Ingredients:
- 1 Tbs olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 3 large garlic cloves, minced
- 2 cans of chickpeas (drained and rinsed)
- 6 cups organic vegetable broth
- 1 tsp. paprika
- 2 Tbs white miso (fermented soybean paste. Most grocery stores carry this.)
- 4 carrots, peeled and chopped
- 3 cups chopped cauliflower
- 1/2 cup chopped turnips
- 1 small bunch of kale, optional (I made mine without)
- Salt and pepper to taste, or your favorite seasonings. I put a little Creole powder in mine to give it a tiny "kick".
Add olive oil to a large stockpot over medium-high heat. Once heated, add the onions and celery. Cook for 5 to 7 minutes. Add garlic and cook for another minute. Add the chickpeas, broth, and paprika. Bring to a boil then reduce heat. Let simmer 10 minutes. Turn off heat. Place miso in a small bowl and add about 1/2 to 3/4 cup of the hot broth. Stir or whisk until miso has melted and add to the stockpot. Use an immersion blender to puree; or place half of the soup into a blender and puree. Pour into a bowl and add remaining soup from stockpot into the blender. Once smooth, transfer both back into the stockpot, turn heat to medium and add carrots, cauliflower, and turnips. Cook until vegetables are tender. Add seasonings to taste and ENJOY! If you'd like a printer-friendly version of this recipe, Click Here.
"A good deed brightens a dark world." - Anonymous
Monday, February 27, 2017
Coconut Almond Energy Balls
These brightly flavored balls, made with lemon juice and zest, are a great pick-me-up for a quick and healthy energy snack.
Ingredients:
- 3/4 cup raw almonds
- 1/2 cup shredded unsweetened coconut
- zest from 2 lemons
- 2 Tbs fresh lemon juice
- 2 Tbs raw organic honey
- 1 Tbs melted organic coconut oil
- 1/8 tsp. ground turmeric
- 1/2 tsp. flax seed or flax powder
- coconut, pepitas, walnuts (or anything that sounds good to you), chopped very small in a food processor or spice grinder, for rolling balls in.
Add all the ingredients to a food processor and pulse until combined, scraping down the sides as needed. Transfer to a bowl and roll mixture into balls. Roll balls in coconut, walnuts, etc. Store in fridge, covered, for up to 10 days.
"Celebrate every tiny victory." - Anonymous
Saturday, February 25, 2017
Torn Chicken with Bok Choy and Miso Vinaigrette
This addictive dish, full of greens and proteins, is one for the books! The miso vinaigrette takes this dish to a whole new level of flavor. A definite "must try" recipe!
Ingredients:
- 4 cups cooked Jasmine rice, (2 cups dry rice)
- 3 Tbs olive oil, divided
- 3 small bok choy, halved lengthwise
- salt and pepper to taste
- 1/4 cup plus 2 Tbs miso vinaigrette (recipe below)
- 2 cups shredded rotisserie chicken, or baked chicken breast
- Basil for garnish
Preheat oven to 375 degrees. In a medium bowl, mix 1 cup cooked rice with 1 tablespoon olive oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.
Meanwhile, in a large skillet, heat remaining 2 tablespoons of olive oil over medium-high heat. Add the bok choy, cut side down, and season with salt and pepper. Cook until browned on the bottom, 2 to 3 minutes. Flip and cook until crisp-tender, about 2 to 3 minutes longer. Transfer to a plate.
In a bowl, toss the crispy rice with the remaining 3 cups of cooked rice and 1/4 cup of the vinaigrette. Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette over the chicken and bok choy and garnish with basil. Enjoy!
MISO VINAIGRETTE
Ingredients:
- 3 Tbs red wine vinegar
- 1 minced garlic clove
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 Tbs white miso, optional
- 1/2 cup olive oil
Combine all ingredients in a jar and shake well.
If you'd like a printer-friendly version of this recipe, Click Here.
"You can preach a better sermon with your life than
with your lips." - Anonymous
Tuesday, February 21, 2017
Korean-Style Pork and Rice
Great taste! Easy to make! Savory gochujang adds a deep flavor with a mild heat taste. Look for it ion the Asian Food aisle.
Ingredients:
- 2 Tbs Avocado oil (or sesame oil)
- 12 oz. lean ground pork
- 3/4 cup finely chopped yellow onion
- 1/3 cup chopped green onions
- 4 garlic gloves, finely chopped
- 1/3 cup water
- 1 to 2 Tbs gochujang sauce (to your desired heat level)
- 2 Tbs soy sauce (or soy-free Coconut Aminos)
- 1 Tbs light brown sugar
- 2 Tbs fresh cilantro, chopped
- 2 Tbs rice vinegar
- 1 package Uncle Ben's precooked brown rice
- lime wedges
Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, stirring to crumble. Add onion, green onions, and garlic. Cook for 4 minutes. Add water and cook for 1 minute, scraping the skillet to loosen the brown bits. Remove from heat and add gochujang sauce, soy sauce, brown sugar, cilantro, and rice vinegar. Heat rice according to packaged instructions and serve pork over rice. Garnish with lime wedges. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
"... and I say to myself, what a wonderful world." - Louis Armstrong
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