Posts Tagged ‘Vegetables’

Pasta Primavera with Chicken and “Alfredo” Sauce

I got this idea when I saw a recipe for cashew cheese on a website called Choosing Raw. I am not a raw food-ist, nor do I think I could ever be, but I love some of the ideas from raw food kitchens.

Alfredo Cashew

This recipe uses spaghetti squash as “pasta” but if that’s a little far out for you feel free to substitute your favorite pasta.  The use of spaghetti squash does keep the calorie count down, which is nice since the cashew “cheese” is rather high in calories (but don’t be scared, the overall nutritional value of this dish is awesome…lean protein, healthy fats, good carbs.  It’s all here!).

I want to work on taking better food photos in the future, and went out today to get some new plates and placemats to use as props for my culinary creations.  My boyfriend is going to let me use his better camera and my friend and I went out today and took pictures of the fall colors as a “warm-up” to get my photography juices flowing.  So hopefully in the near future, expect some great food pictures!

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French Lentil Salad

As we head into fall, we all start craving soups, stews, casseroles–warm dishes.  But I wanted to post this recipe I made a few days ago, one more taste of summer salads in these waning days of autumn.  However, since it is getting cooler, you can actually eat it as a warm salad and it turns out quite delicious.

This recipe is extremely easy to make, high in fiber, protein and nutrients.  It is French in the sense that it uses French Lentils, which are a smaller, darker lentil that maintain their shape well.  It is also French in that the dressing uses the distinctive taste of Dijon mustard.  You can eat this salad as a side, or turn it into a main dish salad by putting it over lettuce or other greens and perhaps adding some chicken breast.

French Lentil Salad

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Healthy Stir Fry Lunch Recipe

I whipped up this quick, easy and healthy lunch in about 15 minutes this morning using items I had on hand.  The following recipe is for one serving, but it could be easily doubled, tripled or quadrupled to feed more people.  I hope to evoke envy in my lunch mates at school today!  ;)

Broccoli Chicken Stir Fry

Healthy Stir Fry Lunch

3 oz (dry) rice noodles (I used Thai Kitchen Brand)

1 medium to large broccoli crown, cut into florets

3 oz cooked chicken breast, cut into bite-sized pieces

1 cup fresh parsley, chopped

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Low Carb Turkey Nori Wrap

This is a simple meal that my mother made up.  The wrap has only about 275 calories and it is high in protein, good carbs and fiber, so it makes excellent pre- or post-workout fuel that will keep you going strong.  I often eat it for breakfast.  It can store for several hours if you are taking it for lunch, but don’t let it sit too long.

Yes, nori is a sea vegetable.  Bear with me here folks.  We usually think of nori as only something we eat in sushi, but there are many benefits of incorporating sea vegetables into our diets.  Sea vegetables contain many minerals, vitamins and micronutrients such as iodine, calcium, and iron and are arguably the most nutritious foods on the planet when compared pound for pound with other foods.  Sea vegetables are also great detoxifiers, and can remove radioactive elements and heavy metals from the body.  An additional benefit of eating sea veggies is they can soften hardened masses and tumors in the body, and they have been used as a complementary cancer treatment.

Nori is mild tasting and the others flavors in the wrap overpower the taste of the nori–sort of like in sushi!  Try it out, you will like it! (more…)

Sesame Ginger Green Beans

This is a very flavorful veggie side dish with a delightful crunch from the water chestnuts and a rich taste from the toasted sesame seeds. Enjoy over brown rice and add beans or meat for a complete meal. A bonus to this meal is that sesame seeds are very high in absorbable calcium, so it’s great for those dairy free folks out there.

Sesame Ginger Green Beans

2 tbl olive oil
1 medium yellow onion, sliced
4 cloves garlic, crushed
3 tbl fresh ginger, skin removed, minced
1 small red bell pepper
4-5 cups green beans, ends removed and then cut into bite sized pieces
1 8 oz. can water chestnuts, sliced in thin strips
2 tbl tamari (wheat free soy sauce)
1 tbl brown rice vinegar
1 tsp sesame oil
1-2 tsp ume vinegar *see note
1/4 cup dry toasted black sesame seeds

Heat olive oil in a large pan. Add sliced onions and crushed garlic. Turn to medium-low heat and cook for about 5 minutes. Add minced ginger and green beans. Add all seasonings except sesame seeds, cover, and allow to cook on medium heat, stirring occasionally.

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