This tempeh was so delicious! After returning from Vietnam, I had a renewed love for Bok Choy. This vegetable is chock-full of Vitamin K, vitamin A, and vitamin C, as well as antioxidants and fiber! I designed this recipe as a high protein plant-based savory meal. The tempeh adds delectable crunch while the bell peppers add sweetness. Enjoy my recipe!
Lentil soup is a quintessential recipe in a Greek household. It's simple to make and chockfull of nutrients. Lentils are a great source of iron, the most common mineral deficiency in the world. Lentils are also a great source of vegetarian protein and their high fiber content makes them super filling. I choose to cook with truRoots organic sprouted lentils because they are easier to digest and cook much faster! Here's my recipe. It's super simple, yet tasty and makes for great leftovers throughout the week especially if you're too busy to pack a lunch for work. Enjoy!
This is a very simple and quick recipe I tweaked from this one. It makes a great lunch or dinner and can be a whole meal for a vegan or vegetarian or a side dish for omnivores. Below is what you need and how to make it! It's super yummy and took me 20 minutes including the process of chopping and making the pasta! Fast, healthy, delicious-- I aim for this in each of my recipes.
This is one of my favorite recipes from a great restaurant in my area named Francesca's (Italian food, of course). For years I have been dying to create a healthier version of this recipe for my family and after some tweaking from last week, I came pretty close to perfecting it this time around! This recipe is great as a side dish or main dish depending on your dietary preferences. So cook up and enjoy!
The weather is getting colder and I have been wanting chili for some time now! I figured that "food friday" last night was the perfect time to make it since I had so much energy. Let me warn you, my chili is spicy!! If you don't like it hot, just take out some of the peppers below, but in my opinion, the spice makes the dish. Oh, and this recipe is for vegans as well, unless you want to put sour cream on top. Here's a hearty, vegetable-filled dinner that even the meat lovers in my family enjoyed.
This recipe is great for dinner and lunch and friendly towards many ways of eating. The vegetables ensure you get your nutrients while the brown rice pasta provides one with adequate carbs and a bit of protein. The olive oil is a heart healthy fat used to sauté the meal. If you are a meat eater- feel free to add in some ground meat and tomato sauce for a more bolognese type veggie dish. If you are vegan, add some sprouted cooked lentils for more protein. And if you eat dairy, some parmesan makes this dish delectable! Whatever variation you choose with this meal, it will surely be yummy!
While I was in Greece, my grandmother and I spent a few hours making stuffed tomatoes, eggplants, and zucchini. Eggplants and zucchini take a lot more time and are not as fresh here so I opted to stick to tomatoes here and change the filling around a bit. The traditional filling is rice and meat. I decided to make it more nutritious and vegan by adding quinoa and spinach. It was definitely a smart choice to use the quinoa. It added a different crunchy flavor than rice and more protein as well. Try these as a yummy side dish or main entree. PS- Cleaning the tomatoes does take awhile so it is helpful to pre-prepare the rest of the ingredients.
This recipe is my Yiayia's (Greek for grandma) that she used to make on thanksgiving, except we opted out the bread! In the future, I may be experimenting with an almond flour crumble mixed in, but for now, between my brother's nut allergy and the deliciousness this already has, I think it is fine just the way it is. This is a great recipe for the holiday season and I am definitely going to be cooking it up for my family again during Christmastime. There are so many homey recipes out there right now, it is hard to decided which I want to try to whip up! Anyways, here is the recipe, enjoy...
Last weekend I was feeling some soup. It was cold outside and I had a bunch of leftover veggies in the fridge, so I thought, why not? After getting some inspiration from nomnompaleo (if you haven't seen her website, check it out, she is the bomb!) and my grandmother's help we set off to make this soup. The verdict: super simple and simply super. Yes, this stuff was so delicious that in class the next day when I whipped some out even my teacher wanted some. Yea, and it's paleo. So all those people who say paleo isn't tasty, well you are just missing out on the fun. Anyway, back to better things.
Here is the recipe...
This is an easy throw-together recipe that tastes delicious as well. I would recommend marinating the meat over night though because it really adds flavor and lets the spices soak in. Here's what I did: