Eating healthy was instrumental in helping me to lose 30 lbs! Meals like this are very low in Sodium, Dietary Fiber, protein, Thiamine, Iron, Magnesium, Phosphorous and vitamin K.
This is a shredded cauliflower blend (with carrots, broccoli) and edamame. I put this over lettuce, and add an entire sliced avocado and balsamic vinegar. I also enjoy this as a side dish with a serving of pinto beans.
This would also be fantastic over a baked potato with butter, or baked firm tofu, or as a side dish with a meat dinner.
How do I make it?
Turn stove burner on high. Heat up the olive oil. First toss in garlic, then toss in bag of cauliflower blend. Turn heat down to med/high, stir in the edamame. Stir entire time, so food doesn’t burn. Let mixture cook for 1 minute, then turn off the heat and cover. At this point you could add cheese or a flavored sauce such as teriyaki, sweet/sour, whatever strikes your fancy! (Salt and pepper to taste.) Texture should be firm, slightly crunchy and NOT mushy.
Enjoy and stay healthy! xoxo
Sorry-my pictures are a little blurry. This was so yummy though!
1 1/2 cucumbers, chopped
2 avocados, chopped
1 small bunch of cilantro
1 can of garbanzo beans, drain out liquid
1 4oz container of feta cheese
1/2 olive oil
1/4 cup lemon juice
1 tsp spicy mustard
Combine all salad ingredients in a bowl. Whisk dressing ingredients together, pour over salad. Salt and pepper to taste. Toss and eat!
Many non-vegetarian people people that we veggie people don’t like food. Or sometimes they think that we don’t eat yummy & fantastic things, so wrong…..
Spread the cream cheese/dill spread.
Add thinly sliced fresh, crisp cucumber slices. A sprinkle of black pepper and salt, to taste.
Layer on top the slightly firm avo’s. It can be a bit messy, so I don’t cut the sandwich.
Cream Cheese Spread:
1 tub of whipped cream cheese
1/2 tsp dill
Put both in a bowl and mix well. Then it’s ready to spread!
You could also add sprouts or lettuce 🙂
If you are a meat eater, this dish probably isn’t going to look too appetizing to you. But, for us veggie’s, this is a little piece of heaven. Regardless, my carnivorous eating family enjoyed the dish. I’m not vegan, but this recipe happens to be such. Easy to make, serve with a side salad or bowl of soup.
Here’s how to make it:
1 1/2 cups lentils
3 1/2 cups water or vegetable broth (I used broth)
2 cloves garlic
3 Tbsp olive oil
2 cups pre-cooked rice
1/2 tsp salt
1/4 cup ketchup or bbq sauce
1/2 tsp sage
1/2 tsp Italian seasoning
Pre-heat oven to 350 F degrees.
In a large soup or stock pot, simmer the lentils in water or veggie broth until cooked, about 30 minutes. Drain thoroughly then mash the lentils until they are half mashed.
Saute the onions and garlic in olive oil for 3-5 minutes, or until soft.
Combine the onions, garlic and olive oil with the mashed lentils, rice, salt, sage, ketchup and Italian seasoning.
Gently press the mixture into a lightly greased loaf pan (I used a 9×13 dish). Drizzle a bit of ketchup and bbq sauce on top.
Bake for 1 hour. Allow to cool slightly before serving, as this will help the lentil loaf to firm up. Serves about 6 adults.
Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!
1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.
Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste 🙂 Even better the next day!!
This was my first time to a Japanese restaurant, shame on me! There was fried tofu, tempura veggies, rice, melon and a salad. The meal was quite generous in size, really enough for two people. At only $11.00, I thought this was very reasonable.
Sushi House-Alameda, Ca
My daughter and her boyfriend, Pat, pictured above 🙂
I don’t eat pasta too often, but this is well worth the calories!
Boil 12oz of your favorite pasta, as directed. Put pasta in refrigerator to cool down. Once cold, pull it out of refrigerator, and add all ingredients. Easy!!
Here’s what I put this time….
1 can of small olives
A hand full of salami (chopped)
1/2-3/4 cup of your favorite Italian (oil based) dressing
1 bag of shredded Swiss cheese
2 firm avocado’s diced
A couple of small home-grown bell peppers
1/3 cup diced cucumber
A small handful of cherry tomatoes (from my garden)
1 small red onion-diced