Ginger Noodles

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Pasta is always a go to throughout the long winter months, the problem is it’s not always the best for our bodies. These miso ginger noodles are perfect for a cold winter night and great for every pallet. You can make them as spicy or creamy as you desire and the ginger and miso offer great healing properties to fight that lingering cold or flu!!

 

Ingredients

1 1/2 lb carrots

2″ square piece of ginger

4 teaspoons coconut oil

4 teaspoons miso

2 cups cashews

water

12oz ramen/udon/noodles of choice

1 large red pepper

1 large yellow pepper

1 cup mushrooms

1 cup spinach

toasted cashews (optional topping)

cilantro (optional topping)

pepper flakes (optional topping)

black sesame seeds (optional topping)

 

Instructions

Preheat oven to 400° F. Cut and peel the carrots and ginger into about 1/2″ pieces (size is not necessary just a general guideline). Toss with coconut oil and spread onto roasting pan. Roast until the carrots are tender, about 20 minutes.

While carrots are cooking begin cashew cream sauce. Puree cashews in food processor adding water as needed until it reaches a creamy light consistency.

Once the carrots are cooled place the cashew cream sauce, carrots, and miso in blender and blend until smooth. Again, add water to reach desired consistency.

Once the sauce is prepared, begin sautéing the remaining vegetables. Slice peppers and place into a pan with spinach and mushrooms with oil. Sauté for about 10 minutes or until peppers have a tint of golden brown and spinach is condensed.

Prepare noodles, following directions on the package.

Once the noodles are cooked and drained, add sauce and vegetables.

Add toppings as desired.

TIP- I used the amount of ginger the recipe calls for but I would recommend adding a bit more if you’re a fan of ginger to reach a stronger flavor. Cilantro and cashews are great options for toppings. The cilantro adds a refreshing kick and the toasted cashews make for a great crunchy mix!

 

Special Asian Salad

If we’re being completely honest, from a nutritional standpoint, I could eat salad three times a day for the rest of my life. While my plate may not always resemble a traditional salad, it’s always there. I eat greens with everything, and I find that when I stray away from them for a day or two I start to feel a little off. Greens are a staple in the nutritional world and should be incorporated into EVERYONE’S diet. That being said, I often get bored with my salads, I find that I have a few staple bowls I always go to and a lot of the time I don’t really think about trying anything out of the ordinary. This year for Christmas I acquired a surplus of cookbooks. I’ve never been one to follow recipes but these new books have me eager to try a few. One that stood out to me was an Asian salad from Plant Based Paleo written by Jenna Zoe. This salad is a take on a traditional kale salad, with an interesting mix of flavors and packed with nutrition. The recipe is made for four but I decided to make it my own, doubling it and adding a few things. The best part about this salad is it STILL tastes good after being refrigerated!! No soggy lettuce or dull flavors.

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Ingredients

2 large heads of kale

6-8 tablespoons black truffle oil

2 teaspoons pink Himalayan salt

2 sprigs fresh mint

2 sprigs fresh cilantro

8 scallions

freshly squeezed juice from 2 limes

2 tablespoons Bragg’s Liquid Aminos

6 tablespoons nutritional yeast

6 tablespoons hemp seeds

4 carrots

1 cucumber

OPTIONAL avocado

 

 

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Instructions

  1. Wash and dry both heads of kale. Once they are dry chop the kale into fine pieces. In a large bowl massage the kale with truffle oil and Himalayan salt. When evenly coated allow to stand for 10 minutes.
  2. In the meantime thinly slice carrots and cucumber. If the option is available, spiralize the carrots and cucumber.
  3. Add carrots, cucumber, mint, cilantro, scallions, and lime juice to kale mixture.
  4. Toss salad and then add remaining ingredients.
  5. Top with avocado and serve.

Enjoy!!

ALMOST Vegan Veggie Pizza

Pizza, such a wonderful part of life isn’t it? So wonderful that even the healthiest of health freaks shouldn’t have to miss out. As many of us do, I struggle with finding a balance between healthy eating and guilty pleasures. While I love indulging in sweets and unhealthy delights I find myself feeling sluggish, fatigued and just a little off after eating these foods. For this reason I have tried to create spins on some of my favorites, allowing myself to indulge in guilty pleasures without feeling too guilty. With that I give you my guilt free veggie pizza.

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Veggie Pizza

INGREDIENTS

1 box Simple Mills Artisan Bread Mix

2 Eggs

4 Tablespoons of Water

2 Tablespoons of Apple Cider Vinegar

1/2 Cup Trader Joe’s Pizza Sauce

Goat Cheese (as much as desired)

1/2 Caramelized Onion

1 Roasted Red Pepper

2 Bulbs of Garlic

1 Tomato

1 Roasted Cucumber

2 Tablespoons Rosemary

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DIRECTIONS

Whisk eggs, apple cider vinegar, and water in large bowl. Add bread mix and stir until the mixture reaches a thick doughy consistency. Let sit for about 5 minutes to thicken.

In the meantime roast one red pepper. Slice in half and place face up, spread olive oil on top and place in the oven at 350 for about 20 minutes. Slice cucumber and place in the oven with olive oil at the same temperature.

Caramelize onions-place in a stove pan with olive oil or butter and heat until golden brown.

Separate the dough into two pieces and place each on a greased cooking sheet or pan. Mold each dough into a round pizza shape.

Spread 1/4 cup of pizza sauce on each pizza, add goat cheese.

Slice red pepper into long slices.

Add 1 bulb sliced garlic to each pizza, 1/2 red pepper, cucumber and caramelized onions.

Slice one tomato and add 1/2 to each pizza.

Sprinkle rosemary and desired spices.

Bake for 20 minutes at 350 degrees.

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Enjoy!!

Less Meat More…Hummus

Recently I’ve been altering my diet a bit in terms of meat consumption. I’m always trying new recipes and adding new staples to my daily routine and the past few weeks i’ve been focusing particularly on eliminating excess meat. With the workouts I do I have always been convinced that I should be consuming meat based protein numerous times a day, in addition to meals. However, I am now coming to the conclusion that such an astounding amount of meat is not necessary and may even be harmful.
While I do still need protein (as does everyone) I have been leaning towards beans and plants significantly more often. I do still consume meat, and as I said in a previous post I do not plan on eliminating it from my diet, but I have found that I feel better when I don’t eat as much.
I have always assumed that the only way to acquire sufficient quantities of protein is through meat. This is not true. Plant based products, particularly beans, lentils, edamame, chickpeas etc. contain up to 18 grams of protein per serving.
Since I eat a big bowl of greens AT LEAST two times a day, I’m already getting a fairly decent amount. I just need a little extra boost to get me where I need to be. This is where I turn to beans and most importantly, HUMMUS. Hummus has always been a love of mine but I have never viewed it as a source of protein. Fortunately, a typical serving contains 8 grams and when combined with beans you’ll have the perfect amount.
Here’s a quick salad I made sans meat (with a few extra goodies).

INGREDIENTS
Mixed Greens
Cucumber
Tomatoes
Onion
Organic Blackberries
ORGANIC Black Beans- when purchasing canned beans ALWAYS buy organic and be sure to rinse them before eating.
Hummus

*I have also tried this recipe without the berries and with salsa instead, great flavor! You could always add some cheese and Greek Yogurt, as a sour cream supplement and turn it into a Mexican bowl!

When There’s a Will There’s a Way

I am currently posted in my cozy little writing corner-tea in hand reminiscing on the amazing opportunity I had this summer to visit the Grand Canyon. I love traveling, seeing new places and learning new things, but I always find myself stressing over where my next meal will be and whether or not I will be able to find something healthy-NOT a healthy habit I will admit, but sometimes I can’t help it.

This vacation was a bit different from your normal beach resort. We spent our days covered in dust and sweat hiking up and down the side of this monstrous canyon (the views were GORGEOUS-more posts to come on that). As or days came to an end we found ourselves exhausted and unable to conjure up enough energy to shower and make it to a big fancy dinner.
Instead of your typical room service we decided to create our own hotel masterpiece. The first night we took it upon ourselves to make a grandiose dinner sans oven/stove/microwave etc. With only a mini fridge, some plastic utensils and $17 worth of food (and food network playing in the background for support) I have to say we got pretty creative.
For our first course we had an elegant little appetizer consisting of Ancient Grain crackers and carrots dipped in tapenade hummus. Fancy right??
Next we moved on to the main course-salad. We started with our base, greens of course and got as crazy as we could with the extras. I bought pre made mixed greens with chopped carrots, sugar snap peas, and cherry tomatoes. From there we added sliced avocado and leftover apple from our hiking snack pack.
Since we were trying to keep things cheap and avoid lugging back extra food on the plane I was at a loss for my typical oil and vinegar. I had to settle for a pre made vinegarette- olive oil vinegar and a few added spices. I tried to find something with as little sugar and preservatives as possible. Sometimes you just have to settle for good enough. Regardless, the salad tasted amazing, my boyfriend said it was the best one i’ve made (HA).

We didn’t quite make it to desert but a few glasses of white wine made up for that. Laughing, joking, and criticizing chopped (favorite show) we had an exhilarating dinner in our private little hotel room. While this may not have been a five star gourmet meal we cultivated a filling, clean and nutritious dish.
This goes to prove that you don’t need fancy kitchen tools or suppliance’s to make a healthy and filling meal. You don’t need a never-ending budget either!

If you put fourth the thought and effort it IS possible to eat healthy no matter where you are.

Little Adventures

For better or for worse my parents have raised me to be a spoiled rotten foodie. I am always searching for new and unique restaurants (healthy and natural of course) and have been consistently dissatisfied with the typical bar and grill food. This past weekend my boyfriend arrived back in town and we had the opportunity to try a few new places that sparked our interest. seedz_cafe_menu

Recently I’ve been on a raw/natural and semi vegan kick. I found this little cafe in Clayton that may be my new favorite place. It’s called Seedz (a little cheesy but hey-it works). It was just a cute little shop on the corner, not too fancy or in-your-face, thats when you know it’s going to be good.

We decided to keep it light and split a veggie burger and a smoothie. The burger came on a light whole wheat bun, lightly toasted (YUM) with a side of mixed greens a lemon vinaigrette and some tortilla chips. The great thing about these places is that while it may not be a mound of food it is overflowing with quality-filled nutrients and just enough to keep you feeling full and energized. The veggie burger was one of the best i’ve had, it was made with chickpeas and cooked vegetables topped with cashew chipotle cheddar and a generous slice of avocado. I love this because instead of adding rice (more carbs) as most veggie burgers do, they used chickpeas which is much better for you and more flavorful. The burger was oozing with flavor and just the right amount of spice.  IMG_3350If that’s not enough, smoothie was a complete powerhouse as well. Simple yet delicious it contained banana, almonds, maca, Cacao and dates with a sprinkle of coconut flakes on top. I found it interesting that almost all of their smoothies contained dates (this is a rare ingredient for many restaurants). They are packed with preventative and healing properties, a great addition to a smoothie if you’re feeling under the weather or just maintaining a healthy body. The base of the smoothie was made from almond milk and the banana/dates provided a thick and rich flavor that kept me feeling fuller longer.

In addition to the whole and nutritious food the service was admirable. Everyone was extremely sweet and welcoming, providing us with the best experience possible.

This little cafe gives a few of my favorite places a run for their money, I would highly recommend if you ever find yourself in the St. Louis area.
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Friday Food For Thought

My philosophy on food is that everything you eat serves a purpose. When we consume food we should be focusing on nutritious, whole foods that benefit our bodies. Eating is more than just shoving good tasting, or pretty looking “food” into our mouths. It should be strategic and thought out, in this way allowing us to reap the full benefits.

I recently read an article on  Food Matters regarding the best foods for your mood and energy, it inspired me to be mindful of the advantages of specific foods. It can be easy to slip out of healthy eating during a season full of vacation and free time. Here are just a few ideas to keep you energized and feeling your best.

Coconut-I personally have a newfound obsession with coconut. I’ve been adding it to my smoothies, energy bars, and even snacking on raw coconut chips. This fruit/nut is unique in that it contains medium chain triglycerides-a type of fat that is turned into energy instead of being stored as fat (see there are healthy fats!). When you need a little extra boost coconut is a great option.

Kale-We have all heard more than enough about kale in the past 10 years but it truly is one of the healthiest foods we can eat. This superfood is particularly high in vitamins B6, B1, and B2 which are essential vitamins used to convert nutrients into energy. Along many other nutrients kale contains potassium, copper, phosphorus, and iron all of which are minerals our bodies need but may be difficult to find elsewhere.

Ginger Tea-This one may be my favorite, i’m always up for an afternoon tea (really anytime tea for that matter). Ginger has a multitude of health benefits and when infused into tea it serves as the perfect afternoon pick me up. Not only is it filled with antioxidants to flush out all the toxins in your body, it also contains vitamin C, magnesium, and amino acids. This surplus of nutrients improves circulation, manages glucose levels, opens airways, and alleviates tension. In addition a soothing cup of warm tea is always perfect in the middle of a stressful day at work.

Nuts-This powerhouse snack has been highly debated lately and deserves some praise. I personally eat nuts everyday, sometimes even too often. Nuts are one of the most natural and beneficial foods on the market and their nutritional value has been highly neglected. While nuts are full of fat, it is not processed in the body the same way as saturated fats. They are high in magnesium, which allows the body to covert sugar into energy, and will keep you feeling full longer. Raw tree nuts such as almonds, cashews, walnuts and hazelnuts are the most beneficial as they have been linked to improved cholesterol, decreased heart disease, and weight control. Not to mention they are FULL of fiber, and who doesn’t need a little more fiber in their life?

Avocado-EVERYONE should eat avocado everyday. Not only do they taste delicious, but they provide a burst of energy and are chock full of nutrients. They’re a great source of monounsaturated fatty acids, which most of us do not get on a daily basis. These fatty acids are essential for lowering LDL and maintaining healthy cholesterol levels. They are also filled with essential vitamins and minerals-calcium, magnesium, copper, zinc, phosphorus and potassium just to name a few. Even just one half of an avocado on your salad or in a smoothie will give you that little boost you need to make it through the day.