Tag Archives: Weekly Recipes

Spring Cleaning with Fennel, Zucchini, and Black Olive Penne


Now that spring has officially arrived, a little home spring cleaning is just what our family needs. And what better way to support that than a healthy vegetarian dish that highlights the delightfully flavorful, fennel (see image below to appreciate it in its full glory).

Photo credit: http://www.lesliebeck.com/images/featured_foods/fennel_300.jpg

The wonderful recipe that featured my large fennel plant that our friendly Front Door Organics Delivery Service (http://www.frontdoororganics.com/) provided along with our local fresh fruits and vegetables last week, was for Fennel, Zucchini, and Black Olive Penne. Below is this relatively simple yet delicious recipe for your perusal from Front Door Organics (http://www.frontdoororganics.com/):

Ingredients:

-1 bulb fennel

-2 cloves garlic

-10 black Kalamata olives

-lemon juice

-shaved parmesan or garnish

-1 zucchini

-2 cups dried penne

-4 tbsp olive oil

-salt and pepper

-1/4 cup chopped parsley

Directions:

Trim the fennel base and tops, cut in half lengthways and then in quarters lengthways. Cut the zucchini in quarters, lengthways also. Use a tablespoon of oil to coat, set on a baking sheet and roast at 400F for about 20 minutes, until softened and starting to turn brown.

Meanwhile remove pits romt he olives and roughly chop. Mince the garlic well and bring a pot of salted water to boil for the pasta. In a large pan, heat the 2 tbsp of olive oil over low heat and gently cook the garlic, remove from heat when it starts to colour.

Cook the pasta to al dente and when the fennel and zucchini have roasted, remove from the oven, all to cool slightly and then roughly chop.

Add the chopped zucchini and fennel to the pan with the garlic, heat over medium and add the olives and drained pasta. Combine with a tablespoon of oil, chopped parsley, a little pasa water, a squeeze of lemon juice and salt and black pepper. Serve topped with shaved Parmesan.

Note: This meal was a light and delightful dinner for two. For those with gluten sensitivities, replace whole wheat penne with a  gluten free product such as brown rice penne. The leftovers for next day’s lunch supercharged our day as we attempted to purge, purge, purge and clean our lives into simplified beauty and order.  More on this in my next post!

St. Paddy’s Feast: Vegan Sliders and Fries


St. Paddy’s Feast: Vegan Sliders and Fries.

A somewhat healthy option to celebrate St. Paddy’s day courtesy of Yoga Journal. Have a great weekend everyone!

Flying Shrimp Pad Thai


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The other day we had a dear old friend come by for a visit. As my prep time for cooking is limited these days with two young ones always on the go, I briefly entertained the idea of ordering in from our favorite Thai restaurant: http://www.goldenthai.ca

However, looking in my fridge, I saw that we had an exceptional amount of cilantro left over from our Front Door Organics delivery http://www.frontdoororganics.org

So, to task I went. The small amount of effort it took to buy a few extra staples was relatively painless and the minimal prep time and results made this a definite culinary success.

Here’s what you’ll need to make this delicious dish:

Ingredients (serves 2-3 people):

1 whole package of flat rice noodles
1 whole package of fresh or frozen wild caught “flying”/regular shrimp
1 slightly under-ripe, green mango

1 cup of bean sprouts

1/2 package of firm tofu
1/2 red pepper
1/2 yellow onion
1/4 cup of peanuts/cashews
3-5 tbsp of fish sauce
3-5 tbsp of thai chili sauce
2 tbsp extra virgin olive oil
2-3 sprigs of cilantro
2-3 lemon wedges

Directions:

Boil pot of water. Turn off element.
Soak rice noodles in boiled water for 3-5 minutes until softened. Rinse noodles and set aside.

Turn element on to high setting, add olive oil once pan is very hot. Turn heat down to medium setting, and add garlic and onions. Stir fry for approximately 3-5 minutes until onions are slightly golden in colour. Add fresh or defrosted flying shrimp and diced tofu to pan and stir fry for an additional 8-10 minutes until shrimp is a nice pinkish colour all around and has been cooked through. Add rice noodles, then fish and chili sauce and continue to cook for another 5 minutes.

Transfer dish onto plates. Add thinly sliced red peppers, as well as finely chopped peanuts or cashews, and finish with a few sprigs of cilantro on top. Place large but thin slices of mango, bean sprouts, and a lemon wedge on the side.

Serve meal with a cool refreshing beverage such as sparkling lime cordial, some jazzy dinner music, and light up the night with some natural beeswax candles and your own effervescent self. Happy entertaining!

Splendid Vegetarian Tomato Sauce with Spaghetti and Baked Salmon Filets


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Looking for a tasty and easy meal for your next dinner date at home? Here is my version of a delicious Italian-style spaghetti dish.

For maximum health and environmental benefits, choose local, organic vegetables whenever possible. The makings of a delicious dinner for two are as follows:

Ingredients:

1 tomato
1/2 jar of tomato sauce
1/2 green pepper
1/2 zucchini
1/2 cup of white button mushrooms
1/4 cup onion
1/4 cup of seedless kalamata olives
2 slices of lemon
1 clove of garlic
2 tbsp of fresh basil
2 tbsp of olive oil
2 tbsp balsamic vinegar
Pinch of salt
Dash of pepper
Whole wheat spaghetti or rice noodles
Fresh wild salmon filets

Directions:

Chop/dice all vegetables. Meanwhile, boil a medium pot of water. Once water comes to a rolling boil, add rice or wheat noodles and cook until al dente, approximately 12-15 minutes.

Preheat oven or toaster oven to 375 degrees Fahrenheit. Place salmon filets in dish with balsamic vinegar and bake in oven for approximately 30-35 minutes.

Turn on stove to high heat and add olive oil to frying pan. When oil is hot, add diced garlic and onion. Cook for approximately 3-5 minutes until onions are slightly golden. Turn heat down to medium setting and add all other ingredients. Stir occasionally for approximately 8-10 minutes. Add tomato sauce. Stir for another 2-5 minutes until all ingredients are blended and sauce is hot.

Remove salmon filets from oven and add lemon slice on top as garnish.

Fantastico! Dinner is ready to enjoy. Serve with your favorite beverage, sparkling water or white wine, some Italian music and your best Italian accent.

Note: You may substitute the salmon for another protein such as tempeh, tofu or shrimp. For gluten-free noodles you can use rice noodles in place of wheat noodles.

Best Ever Paleo Fudgie Brownies for Your Favourite Woman


Photo credit and recipe courtesy of http://www.health-bent.com/treats/paleo-fudgy-brownies

It’s International Women’s Day! Let’s celebrate with a toast to all the fabulous women in our lives and all the people who support them. The perfect way? Why not with a yummy, delicious treat? May I suggest some delicious (and somewhat nutritious), homemade paleo-fudge brownies? I know, I know… this coming on the heels of my previous post on healthy bland food options for longevity and good health! But I think most women in your lives would approve whole heartedly. Mmmm….

Enjoy! And have a beautiful day.

Paleo Fudgie Brownies

From http://health-bent.com:

[...]Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.

Ingredients:

  • 1 c almond butter
  • 1/2 c canned coconut milk
  • 2 eggs
  • 2 t vanilla extract
  • 1/4 t salt
  • 1/3 c cocoa powder
  • 1/4 c sugar (optional or sweetener of choice)
  • 1/3 c chocolate chips (use the highest % cocoa you can find, around 70% is good)
  • 1/3 c chopped nuts

Directions:

Preheat the oven to 350°F. Grease an 8 x 8 baking dish.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.

Pour into the prepared baking dish and top with chopped nuts.

Bake for approx. 18 minutes.

Note: Consider substituting regular sugar for organic cane sugar or agave syrup, omit nuts if there are any nut allergies.  -Fay Meling

Brilliant V+GF Chocolate Chip Blondies (Vegan & Gluten-free)


Photo courtesy of: http://chocolatecoveredkatie.com

Want to make a dessert for your guests that will impress? Tonight? Something gluten-free and vegan that still tastes like a real dessert? Here you go!

Genius Blondies 

(makes 15-20 squares)

Please click on link below to make these amazing desserts!

http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/

Divine Chocolate Mint Mousse


Photo: Healthy Voyager

Breaking news from my daily news feed from EcoStiletto’s Blog: http://www.ecostiletto.com/index.php/Veganista/Comments

A real vegan dessert that’s sure to impress your guests! This one replaces cream with avocado. Delicous and nutritious. Now this I have to try!

“This vegan dessert recipe is from Carolyn Scott-Hamilton of The Healthy Voyager, whose new cookbook, Global Kitchen: Plant-Based Recipes From Around the World is on shelves now.

Chocolate Mint Mousse

1 pitted and peeled avocado
3 tablespoons cocoa powder
1/3 cup agave nectar
1/2 teaspoon sea salt
2 teaspoons vanilla extract
1/2 teaspoon mint extract flavoring
1/2 cup water (add small amounts incrementally if more is necessary to blend)
Fresh organic strawberries, washed and sliced
5 to 6 fresh mint leaves

In a blender, mix all of the ingredients until creamy, no chunks. Scoop into serving bowls and garnish with fresh strawberry slices and mint leaves. Enjoy! You can also freeze the mousse for later for a deliciously divine frozen delight.” -Ecostiletto, February 28, 2012.

 

Rockin’ Ratatouille for Four


Here’s a gluten-free recipe and a great way to get your daily dose of veggies. For those that wish to add a little something extra, may I suggest adding tofu, tempeh and /or chopped walnuts to the mix. Enjoy!  – Fay Meling

Rockin’ Ratatouille for Four

2 shallots, minced
2 cloves garlic, minced
1 small red onion, chopped
1/2 cup tomato juice
2 large zucchinis, chopped
3 large yellow squashes, chopped
2 red bell peppers, chopped
2 orange bell peppers, chopped
1 large eggplant, peeled and chopped
1 cup cherry tomatoes, chopped
1/2 teaspoon sea salt
1 teaspoon freshly ground white pepper
1/3 cup fresh basil, chopped
2 tablespoons fresh basil, finely chopped

Spray a large skillet with nonstick cooking spray, then sauté shallots, garlic and red onion.  Add the tomato juice and cook over medium heat for about 5 minutes. Add the remaining ingredients, and cook over medium heat for an additional 15 minutes covered, or until veggies are soft and tender. Transfer to serving bowls. Serve warm with fresh basil.

-courtesy of Kim Barnouin of www.healthybitchdaily.com via http://www.ecostiletto.com/index.php/Veganista/Comments