Green Eggs and Ham

Do you like Green Eggs and Ham?

I Do. I Do Like Green Eggs and Ham. And so does my little guy! He loved these Green Eggs and Ham so much he had them for lunch and wanted them again for dinner.

IN HONOR OF DR. SEUSS'S BIRTHDAY AND 

ST. PATRICK'S DAY, I FIGURED SOME GREEN EGGS WERE DEFINITELY IN STORE FOR US THIS WEEK.

I made 2 versions of Green Eggs and Ham. The first is for the Egg, Dairy, and Meat eaters. And the second recipe is my Vegan version. I find this typical, having to make two versions of many recipes in a house divided.


GREEN EGGS AND HAM SANDWICH
FLEXITARIAN VERSION
2 Sandwiches

INGREDIENTS

2 Eggs
2 Tbls Unsweetened Almond/Soy/Skim Milk
1 Cup Spinach
1/4 Cup Shredded Mozzarella Cheese
Salt and Pepper to Taste
4 Slices Whole Grain Toast
6 Slices of Sliced Ham or Turkey (Make sure your lunch meat is Nitrate Free and Additive Free)
1 Tbls Mayo- Optional
Additional Topping Ideas: Lettuce and Tomato





DIRECTIONS

1. In a blender mix eggs, milk, spinach, cheese, and salt and pepper in a blender and mix to a smooth           consistency

2. Heat a PAM spayed skillet on medium high heat

    Pour mixture in an begin to scramble your eggs by continously stirring.

3. Spread Mayo on Toasted Bread.

    Top with ham and eggs.

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MOCK GREEN EGGS SANDWICH
VEGAN VERSION
2 SANDWICHES


INGREDIENTS

4 oz Extra Firm Tofu
1 Cup Spinach
3 Tbls Unsweetened Almond/Soy Milk
3 Tbls Nutritional Yeast
Salt and Pepper to Taste
4 Slices Whole Grain Toast
1 Tbls Vegan Mayo -Optional
Additional Topping Ideas: Lettuce, Tomato, Vegan Bacon Slices (Smart Bacon)

DIRECTIONS


In a food processor mix spinach, milk, nutritional yeast, and salt and pepper.

Spritz a little olive oil on a skillet and heat to medium high heat.

Break up tofu with your fingers until in becomes crumbled and place in skillet.
Brown tofu for about 5 minutes; stirring often.
Pour spinach mixture over tofu and continuously stir to coat.
Cook for about 5 more minutes.

Spread Mayo to Toast
Top with Tofu


Try with a little Sriracha Sauce on top for a nice kick!

Quinoa Cabbage Rolls

When my sister and I were younger, our mother would make cabbage rolls stuffed with ground beef. To tell you the truth I hated cabbage rolls. Years later I love cabbage! I've tried not to make every recipe with cabbage, if I did this blog wouldn't be interesting.

Quinoa Cabbage Rolls

1 head of green cabbage
2 Cups cooked quinoa
1/2 cup chopped walnuts
2 Tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves of garlic
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoon Italian rosemary
1 teaspoon oregano
2 Cups tomato sauce

___________________________________________________________________________________
Core the end of the cabbage, keeping the leaves together. Steam leaves to soften for 7 - 10 minutes, you can bring to boil steam a few minutes and then turn the heat off.

While the cabbage is steaming, saute the onion, carrot, and in olive oil until just soft. Add salt, pepper, arrowroot starch and herbs / seasoning. Saute 30 seconds and remove from heat. Mince the garlic and set aside. Place the walnuts on a baking sheet and toast on low until just browned 3 - 5 minutes. In a mixing bowl combine cooked quinoa, sauted vegetables, minced garlic, toasted walnuts and 1/2 - 3/4 cup of tomato or pasta sauce. Mix well.

Carefully remove the cabbage from the pot and cool to touch. Very gently pull each leaf away from the head. Place a spoonful of filling on the leaf, fold the sided over the filling and roll. You should end up with an egg-roll looking pocket. Place each roll into a large glass baking dish.

Once the dish is full, slowly pour the remaining tomato or pasta sauce over the rolls. Preheat the oven to 350 degrees. Bake for 30 minutes.

~Enjoy D

Quinoa Salad with Currants, Green Beans, & Edamame

 So I've now been settled in back at home and it feels wonderful to relax. I was able to whip up a simple quinoa salad, which would be perfect for a holiday party.

Quinoa Salad with Currants, Green Beans, & Edamame

1 Cup Quinoa
2 Water
1 Cup chopped green beans
1 Cup shelled edamame
1/4 Cup Currants 
1/2 lemon, squeezed
Dash salt and Pepper

Cook Quinoa according to package. Heat 2 cups of water in pot. Once water is brought to boil add green beans and shelled edamame. Cook for 7-10 mins. Next in a big bowl add quinoa, green beans, edamame, currants, lemon juice, salt, and pepper.

This recipe can be served warm or cold.

Enjoy!

~D

Kale and White Bean Pasta

   

Finals are finally over and I leave Chicago in a week. This past weekend I was able to finally get into my small kitchen and cook up this recipe. Hope you enjoy it!

~D


Kale and White Bean Pasta

2 Cups cooked Rice Pasta
1 Tablespoon Olive Oil
1 small White Onion, chopped
2 Gloves garlic, chopped
2 Cups chopped Kale
1 Can Fire Roasted Tomatoes
1 Can White Bean
Dash Salt and Pepper
1 teaspoon Basil

Heat olive oil in skillet on medium-high heat. Cook onions and garlic until onions are translucent. Add kale and cook until Kale is wilted. Next add fire roasted tomatoes, white beans, salt, pepper, and basil. Cook for 7-10 mins. Toss with rice noodles.

Home Sweet Home

White Beans and Kale served with Risotto

White Beans and Kale served with Risotto

2 Cups water

1/2 Cup dried risotto 

1 Tablespoon olive oil 

1 Small yellow onion, chopped

1 Can (14.5 oz.) Fireroasted Tomatoes

1 Can (14.5 o.z) White Beans 

1 1/2 cup chopped kale

Heat large sauce pan over high heat and add water. Once water is brought to boil lower heat to medium-low and add risotto. Cook risotto for 10-14 minutes. Next in a large skillet heat olive oil over medium-heat. Stir in onion. Saute until the onions soften, a couple minutes, just long enough for the pieces to soften up a bit. Add fireroasted tomatoes, beans, and kale. Cook for a remaining 10 minutes or until the kale has welted. Serve beans with risotto. 

Enjoy! 

D

Potatoes and Garbanzo Beans

Mint Potatoes and Garbanzo Beans

1 Tablespoon Olive Oil
1 Russet Potato peeled and chopped in small cubes
1/2 Cup Light Coconut Milk 
1 Can Garbanzo Beans
1/2 Cup Chopped Tomatoes
2 teaspoon Curry Powder
1/4 teaspoon Salt
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1 Tablespoon chopped jalapeno

Heat olive oil in medium pot over medium-high heat. Add potatoes and cook each side for 5 minutes. next add coconut milk, garbanzo beans, tomatoes, curry powder, and salt. Cook for an additional 5 minutes. Top each serving with 1 Tablespoon mint and cilantro. Add desired jalapeno.

Enjoy!

~D 

White Beans and Cabbage

I made this recipes many times out of a wonderful cook book called Super Natural Every Day by Heidi Swanson. Heidi also has her own blog called 101cookbooks. This recipe burst with many flavors and is always a must make. The crisp potatoes with the soft white beans go well together. I hope you enjoy this recipe as much as I do. If you get a chance pick up Heidi Swanson's cookbook.

White Beans and Cabbage 

2 tablespoon extra-virgin olive oil

3 medium potatoes unpeeled, scrubbed, and cut into tiny cubes

Fine-grain sea salt

1 large shallot, thinly sliced

1 can white beans

3 cups very fine shredded green cabbage

A bit of freshly grated Parmesan cheese- vegan option use nutritional yeast

Pour the olive oil into a large skillet over medium-high heat. Add the potatoes and big pinch of salt. Toss, cover and cook until the potatoes are cook through, 5-8 minutes. Be sure to scrape the pan and toss potatoes once or twice along the way so all sides get color. Stir in the shallot and the beans. Let the beans cook in a single layer for a couple minutes, until they brown a bit, then scrape and toss again. Cook until the beans are nicely browned and bit crispy on all sides. Stir in the cabbage and cook for another minute, or until the cabbage loses a bit of its structure. Serve dust with Parmesan or nutritional yeast.  

Quick Green Curry

Quick Green Curry 

2 Tablespoon Olive Oil or Coconut Oil

1/2 chopped Yellow Onion

2 clove chopped Garlic

1 Tablespoon Red or Green Curry Paste

1 cup Light or Regular Coconut Milk

1 Green, yellow, or orange Pepper

1 cup Peas

1/2 Block Tofu

dash of salt and pepper (use more salt for your taste)

optional: 1 teaspoon Cayenne Pepper

Heat oil in a large pot on medium-high. Add onion and garlic. Wait until onions are translucent. In a small bowl mix curry paste with 2 tablespoons coconut milk. Add green peppers, peas, and curry paste to pot. Cook for 5 minutes. Next add the rest of the coconut milk, tofu, salt, and pepper (optional: cayenne pepper) to pot. Cook for additional 5 minutes. 

Note: This goes good with cooked rice or soba noodles. 

Enjoy!

~D

Crispy Tofu Broccoli Salad

Broccoli Salad

2 Tablespoon Olive Oil
2 Tablespoon Soy sauce or Braggs
1/2 Block Tofu
2 Cups Stemmed Broccoli
1 Can Garbanzo Beans
1 Tablespoon chopped Sundried Tomatoes
1 Lemon Zest
1 Tablespoon chopped Fresh or Dry Cilantro
Dash salt or more to your taste

Combine olive oil and soy sauce/Braggs in a bowl. Slice tofu into thin strips. Place tofu in with combined olive oil and soy sauce/Braggs. Toss around and let set for 5 minutes. Next heat up skillet medium-high heat and place tofu in a single layer in skillet. Save left over olive oil mixture. Cook each side for 2-3 minutes until crisp. Take tofu out of pan and place aside. Pour left over olive oil mixture in skillet. Add broccoli and cover for 5 minutes. Next uncover skillet and add garbanzo beans for 3 minutes. Toss broccoli in a large bowl with sundried tomatoes, lemon zest, cilantro, and salt. Serve right away.

This recipe is also good cold.


Enjoy!

~D

Chickpeas + Quinoa = Goodness

A simple bean salad.
May I add that I love simple! When I am hungry I am like a ravenous beast. I start stuffing my mouth with food. I am probably pretty scary actually. I opt for recipes that I can whip up in minutes and satisfy my inner beast.

This is a great example why it is key to have a weekly menu planned out for yourself. A weekly menu helps keeps you on a healthy track. When you know what you will be fixing for dinner, it helps eliminate not dipping your hand in that bag of chips or heading to your favorite fast food joint. But don't just do it for dinner; plan out your lunches and even snacks as well. You'll find it is easy to stick to a healthy eating regimen this way.
Ingredients:

1 cup Cooked Quinoa
1 Can Chickpeas (Garbanzo Bean)-drained and rinsed well
2 TBLS Capers
1 TBLS Olive Oil
1 TBLS Lemon Juice
1 TBLS Dill---You can use fresh or dried
pinch of salt

Directions:

Combine all ingredients together. Stir to mix well.
I ate this salad cold. If you prefer heat the ingredients over low heat until warmed through.

3 Servings
Bon Appétit!

~K

That's A Wrap

Roasted Eggplant Wrap

Hummus: 
1 1/2 Cup Garbanzo Beans (1 Can)
2 Tablespoon Olive Oil
2 Tablespoon Cilantro
1 Teaspoon Salt 
 
Put all ingredients into the food processor. Mix ingredients for a minute. 

Filling:
1 Eggplant
2 Tablespoon Olive Oil
1 Teaspoon Dry Basil
1/2 Cup Chopped Black Olives
3 Tablespoon Sun Dried Tomatoes
1 Cup Spinach
4 Tortillas 

Pre-Heat oven 350F. Slice eggplant into thin slices. Place on a cooking sheet and cover with olive oil and basil. Roast eggplant for 30minutes. Spread 1 Tablespoon of hummus on tortillas. Next build your wrap by putting eggplant, olives, sun dried tomatoes, and spinach.


Enjoy!

~D