Tag Archives: clean

Sweet Beet Greens Stir Fry

Love some beets and using those beet greens! Simple stir fry, real and delicious food! Mushrooms, garlic, sweet potatoes, and greens go together so fabulously!

You need:

1 large sweet potato sliced

3 cloves garlic minced

1tsp sesame oil/coconut oil

crushed red pepper, dash

liquid aminos, about 1tsp

beet greens of 3 large beets, washed and chopped

about 10 brown mushrooms, sliced

Add oil to pan and sauté sweet potatoes and garlic until lightly browned. Add liquid aminos, mushrooms, beet greens and red pepper, adding some water to steam veggies and keep from sticking. Serve alone, with quinoa, or for egg eaters with a couple sunny side up 🙂 Enjoy!!

   

       

Healthy Vegan Jjajangmyun

Oh baby. Anyone else get hooked on this stuff thanks to Korean Drama? Oh ok, that was just me and my friends in SF you say? Noted.  I love me some Chinese/Korean hybrid food, like seriously.  But gotta make my own healthy/vegan version, challenge accepted!  Without using pre-made black bean sauce, I must say this lacks the concentrated blackness and intense flavor, but I also know that it lacks much of the oil, animal fat,  and sodium in the original as well!  Whether or not it tastes enough like it to be under this name, hard to say. But it was inspired by Jjanjangmyun and it still tastes delicious! So, you decide 🙂  P.S., this tastes even spicier and richer the next day, so do not fear leftovers 😀


You need a bunch of veggies, a can of black beans, and a box of soba or other gluten free noodles (or any kind of your choice)!  See instructions below for all the veggies required….


Blend:

1 can black beans

1 tomato 

Raw ginger, pinch, minced

1/4 tsp miso

Pinch orge rind

Liquid aminos 1tbs

Tsp crushed red pepper

1 small clove garlic

3/4  cup water 

Sautéed: 1/2 onion, 3cloves garlic, 1/4 jalapeño, handful kale


Place sauce into saucepan and begin simmering.


Meanwhile, sauté in sesame oil:

Cabbage, about 1/3 large head, cut into strips

1/2 parsnip chopped

Red onion, 1 sliced

2 zucchinis, chopped

1tbs crushed red pepper

carrot 1 large, peeled and chopped

Mushrooms, about 2 cups chopped


Saute veggies then add to sauce and keep simmering for about 20-30min. I like the richness of flavor when cooked longer.


Then cook your noodles (I recommend soba for gluten free) and serve sauce replete with veggies over noodles!

Garnish with sliced cucumber and cilantro.

Serve with korean hot sauce paste (garlic chili) to taste (i didn’t have any so i used sriracha– not the same, but gives the heat!)

Enjoy with a side of Korean Drama 😉

   

                           


Carnival Squash Soup

Mmmmmmmm, carnival squash is sweet, so sweet that I could not eat it plain!  So sweet that with savory spicy seasoning and veggies it is a heavenly combo! It tastes sooooo rich and buttery (no butter and very little oil involved)!

Steam and peel 1 sweet Carnival squash

Spray your pan with a little coconut oil spray and sauté 1/2 yellow onion, 2 clove garlic, 2 large handfuls washed curly kale.  Add in 1/4 minced jalapeño for a kick!

Puree squash with 1/2-1 cup soy milk (or milk of choice), to desired consistency, along with about 2 tbs sautéed  onion/garlic * then sprinkle the remainder of sautéed veggies on top on top as a flavorful garnish. Enjoy the simple deliciousness!!

*for ease/laziness, I actually scooped out pieces of sauteed onion/garlic out of the frying pan, leaving all kale and about half the onion/garlic behind for garnishing.

Wow, I cannot wait to make this again!!  

   

                 

Crunchy Sweet Summer Salad

This was so simple yet so delicious!!  I was not expecting it to taste as good as it did 🙂  Optional add ins could include pumpkin seeds, cilantro, or sesame seeds. Enjoy with these or in the pure simplicity below 🙂

2 cups organic girl greens

1 large stalk celery chopped

About 6 small strawberries sliced

1/4 large lemon squeezed

About 1.5 cups chopped pineapple

Toss all together and be nourished!

Yum!!

   

   

Savory Roasted Red Beets

Ah, I spent last weekend in Vegas eating lavish buffets and oversized oily feasts, so I must say I was delighted to get back to my healthy kitchen. Fortunately my guy values health as much as I do and did some grocery shopping while I was away, yielding some fresh organic beets! Time to roast em!

You need:

3-4 beets, chopped into 1/2in x2 in slices

1 large clove garlic, minced

1/2 yellow onion, chopped

coconut spray

2-3 tbs fresh parsley, chopped

Preheat oven to 350F, and spray glass/ceramic dish with coconut oil

Toss all veggies and parsley in dish, adding another spray if necessary to lightly coat.

Bake for 20minutes, stir. Resume for another 20minutes and serve with whatever you like!! I steamed some potatoes, cabbage, and acorn squash to go with mine, but I could see serving them on rice, or a bed of spinach too!  Naturally for meat/fish eaters it makes a great side, but is a most delicious meal for plant munchers 🙂  Enjoy! These were SO flavorful, and were even tastier as leftovers. Yeah, baby!!





Chocolate Kale ‘Granola’

AKA chocolate kale chips! Mmmmmm so chocolatey, So sweet, so crispy, so healthy! I got this crazy idea from leansecrets.com, but put my own lower fat spin on it. NO oils, no added sugars, no grains, no worries!! It sounds pretty strange, and didn’t make for the most appealing pics, but these simply tastes so good! I love a crispy crunchy snack, and this one fits the bill, satisfies a sweet tooth, and is good for you!

You simply need:

1 ripe banana, mashed

2tbs each chia/hemp seeds

4 cups washed chopped dinosaur kale

Cinnamon 1 tbs

Cocoa powder 3-4 tbs

1 tsp vanilla


Preheat oven to 250F.

Mash banana and mix in cinnamon, cocoa powder, and vanilla. Then fold in the kale and mix very well until all leaves are coated in chocolatey sauce. Then toss in your seeds and mix well again. Turn onto parchement paper (requires NO oil) in a single/flat layer, and bake for about 60 minutes.  I did a few extra minutes to make sure my batch was extra crispy. Let cool, remove from pan, and enjoy!! YUM!! This is too healthy to be so tasty 🙂 






Mini Crustless Vegan Quiches

I don’t know about you, but sometimes I miss eggs eating vegan! Miss no more, because these portable, snack-sized quiches taste just like the real deal!  And did you know that you don’t actually need any kind of crust for these to hold together? Keeping it simple and satisfying!  Eating well and eating vegan is no form of suffering, I assure you!  Get your nourishment and happy belly on!  

You need:

1 16 oz firm tofu

1 yellow onion, chopped

1/2 red bell pepper, chopped

1 carton mushrooms, sliced

1 large stalk broccoli chopped

1 Japanese purple potato, halved and sliced

6 baby carrots, slivered

1 large clove garlic, minced

3 green onions sliced

Turmeric, 1 tsp

Crushed red pepper, 1 tsp

Oregano 1 tsp

1 dash liquid aminos

Sautée all veggies (except green ontions) and spices over medium heat until liquid cooks off of veggies.  As you can see from my photos, I sautéed mine in 2 batches because my pan wasn’t large enough to hold them all. In this case, just use half of each seasoning amount listed above in each batch.

Meanwhile, purée tofu in high speed blender, adding enough water or almond milk only as needed to ensure you reach a creamy consistency. Will depend on how firm/drained your tofu is already. I used an extra dense high protein tofu, so I ended up needed 2/3 cup of liquid to reach a creamy, pudding-like consistency.

Pour into a bowl along with all sautéed veggies and raw green onions. Mix well. Turn into greased muffin tins. For mini muffin tins bake 350×13 minutes. For larger full-sized muffin tins extend time to 35min.  Edges will be slightly brown, and middles will be firm. Let cool slightly before removing from muffin tins, should slide right out!  Enjoy and store in the fridge to take with you for a healthy, easy breakfast!

This recipe made 6 large muffins and 12 mini muffins! Enjoy!