Vegan Colcannon

This week we are doing a Gluten Free and Vegan Menu, in an effort to get back on the health wagon. After I started working full time it got harder and harder to stay on track with eating healthy and I am starting to feel the consequences. I convinced hubby to go on this "diet" this week because he wants to lose some weight and I just want that good feeling back from when I was eating healthy before.

Let me tell you, it is not easy going from eating fast food and take out all the time, to planning a weekly menu that is Vegan and GF! Unless you want to eat nothing but soup and salad! My menu this week took me 5 hours to plan because I wanted to find recipes for hubby that would please his palate and hopefully keep him on board with the new "diet". Him being a picky eater, this was no easy task!

Here is one of the recipes that I found, but adjusted to be more interesting. I threw some endives in because I found them at the store and had never had them, in fact I was going through self-checkout and I had to ask the attendant what they were because I had never seen them. Hubby's response "you're buying them and you don't even know what they are???". Ha, I like to try new things. I found they don't have much taste but they lend an interesting texture.

This is not an authentic Irish dish but pretty close. Very filling and delicious! Not 100% healthy but it is vegan and gluten free MEAL. Traditionally served as a side dish.

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Prep time: 10 Min. Cook time: 30 Min. Serves: 5

Ingredients

2 Tbsp EVOO

1 ,Onion chopped

1/2 head cabbage

2 Endives, sliced in 1/4 inch thick rings(optional)

6 Red Potatoes, skin on and boiled

1/4 cup earth balance

1/4 cup non-dairy milk

Celtic Sea Salt and Fresh Ground Pepper to Taste

Instructions

Start potatoes boiling in large sauce pan over medium heat.

Chop onions and slice endives.

In a separate pan heat EVOO over medium-low heat until hot.

Add onions and endives and heat until they start to caramelize, adding salt at this stage will help them to sweat and caramelize quicker.

Spread cabbage evenly on top of onion mixture and season to taste with pepper, cover with lid and continue to cook over low heat just until wilted.

Meanwhile, add earth balance and milk to a bowl, season with sea salt and pepper to taste, then add drained potatoes and mash until smooth.

Remove lid and stir cabbage and onion mixture, re-cover and continue to cook until cabbage is crisp tender and brightened.

Remove cabbage mixture from heat and spoon onto a plate, then spoon the potato mixture on top of the cabbage, serve.

Un-tortilla Soup

I came up with my own version of tortilla soup tonight because it was chilly and started to snow so I wanted something with a little bite and that was comforting. This was perfect, just enough bite to warm you up and the sweetness of the cornbread compliments it perfectly. I say un-tortilla because I didnt have tortillas to make the crisps with on hand so that’s where the cornbread comes in.

note: This makes a big pot of soup which is roughly 12 servings, you can freeze the leftovers or use it for a quick healthy lunch throughout the week.

Prep time: 5 Min. Cook time: 60 Min. Serves: 12

Ingredients

2 Tbsp extra virgin olive oil

1 medium Sweet Onion

2 Boneless Skinless Chicken Breasts cut into 1/2 inch cubes

4 Tbsp chili powder

2 tsp Cumin

2 Tbsp smoky paprika

1/2 tsp cayenne pepper

1 large can organic diced stewed tomatoes

6 cup broth, chicken or vegetable or a mix of both

1/2 tsp minced garlic

1 cup shredded fresh spinach(for added nutrition and color but optional)

1/2 cup finely chopped fresh cilantro

1 lime cut into wedges for garnish

Instructions

1. put oil in a large stock pot and heat over medium-high until hot. add onions, garlic and chicken and cook until chicken is golden brown.
2. add your spices and continue to cook until fragrant.
3. dump in your tomatoes and broth and stir, simmer over medium heat for 45 mins.
4. add your spinach and cilantro and continue to simmer for an additional 5 mins.
5. ladle soup into a bowl squeeze a lime wedge over the top and serve with a slice of cornbread or cornbread muffin.

alternatively after you brown your chicken, dump all ingredients other than cilantro and lime into a crockpot and cook on low for 6-8 hours. when ready to eat garnish with cilantro and fresh lime.

For more great all natural recipes check out this page.

Moroccan Chicken Stew

This was divine. All of the flavors meld wonderfully. I don't think there was anything missing! This will easily be a new comfort food in our home.

2 tablespoons extra virgin olive oil
3 (6 ounce) boneless skinless chicken breast halves or 18 ounces chicken tenders, cut into 1/2 to 3/4 inch cubes
1 medium onion, chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
1 teaspoon hot paprika (or 3/4 teaspoon sweet paprika plus 1/4 teaspoon cayenne pepper)
5 cups organic chicken stock
2 medium zucchini
1/2 cup uncooked whole wheat couscous
1 (16 ounce) can chickpeas, rinsed and drained
sea salt
fresh ground black pepper
8 sprigs cilantro, chopped

Put the oil in a deep, heavy skillet over medium-high heat.
Add chicken to the skillet, raise the heat to high, and stir once or twice.
When chicken has browned, add the onion, cumin, ginger, and paprika.
Stir and cook for 1 minute.
Add the stock to the skillet and stir, scraping any bits from the bottom.
Cover and bring to a boil, about 2 minutes.
Meanwhile, trim the zucchini and slice in half lengthwise, next cut crosswise into 1/4-inch-wide half-moons.
When the soup comes to a boil, add the zucchini and the couscous to the skillet, stir, and cover.
Add chickpeas to the skillet.
Cover and let the soup return to a boil, then lower the heat slightly so the soup simmers briskly for 4 minutes.
Season with salt and pepper to taste.
Stir cilantro into the soup, cook for 1 minute, and serve.

Healthy Fried Chicken

One thing I didn't want to give up when I decided to get healthy was fried chicken. It has been and always will be one of my favorite comfort foods. So I took my regular recipe and replaced the ingredients with ones that are good for you. This version tastes exactly the same, but I don't have to feel guilty eating it! The reason I cut the breasts in half is because a whole breast is more than one serving, and cutting them this way fools your brain into thinking that it is a whole piece, and you will fill up on it. Plus with the price of chicken these days(unless you find it on sale) it will make it go a lot further when feeding a family!

4 Boneless Skinless Chicken breasts, butterflied all the way through
1 Cup Whole Wheat Flour
Sea Salt and Fresh Ground Pepper to taste
1/4 Cup Extra Virgin Olive Oil


Take your breasts and cut them like you're going too butterfly them but cut them all the way through.

Put oil in a cast iron pan over medium heat.

Season each breast with the sea salt and pepper. Place flour on a plate and coat each piece of chicken with flour.

Place each breast in hot pan and fry until golden brown, flip and do the same on the other side. Take out of pan and drain on a paper towel for 5 mins or so. Serve with a healthy side of choice, tonight I think I'll serve it with the curried grilled zucchini found here. and some sweet potatoes!

Servings: 8
Time:
10 mins prep
20 mins cooking

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Curried Grilled Zucchini

A side that I created tonight for dinner. I used to use bottled dressing to marinate it then grill, but it isn’t healthy so wanted a flavorful alternative. This is what I came up with and it is YUMMY! Can easily be doubled or tripled.

Prep time: 1 Min. Cook time: 10 Min. Serves: 2

Ingredients

1 zucchini cut into 8 wedges

2 tbs extra virgin olive oil

1/2 tsp good quality organic curry powder

sea salt to taste

1/2 tsp turbinado sugar

Instructions

cut zucchini into 8 wedges.

In a small bowl mix remaining 4 ingredients until well blended. Sugar will not disolve if using turbinado sugar. place zucchini on grill over medium heat, brush on oil mixture. cook until desired doneness(about 10 mins for me) adding more oil mixture every couple of mins.

I had this with NY strip steak, and some sliced strawberries.

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My Spanish Rice

I recently moved and can longer have my favorite spanish rice from a restaurant where I used to live, so I’ve been on a quest to find a rice similar. After many failed attemps I think I finally have it!

Prep time: 5 Min. Cook time: 60 Min. Serves: 6

Ingredients

1 tbsp. extra virgin olive oil

2 cups brown long grain rice

1 onion diced fine

4 cups chicken broth(or vegetable broth for vegan)

3 tbsp. tomato paste

1 tsp. oregano

Instructions

Heat oil in large sauce pan on medium heat. Meanwhile rince rice in cold water until water runs clear(this helps keep it from sticking together). pour rice into pan and mix to coat well with oil. Cook over medium heat until rice turns golden brown. Add chopped onion and mix well, cook additional 2 mins. In seperate bowl mix the broth and the paste well, then add to rice. Cover and bring to boil, then turn down and simmer until rice is cooked through. Serve hot!

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Sweet Potato and Black Bean Enchiladas

It's been a really long time since I posted! I've really been neglecting my blog, so I'm making a mental note to post a new recipe at least once a week! Today's recipe I got from another blog, but I cut a few corners, making it quicker and easier while still keeping it healthy.

Ingredients

1 Jar 505 organic green chili

Enchilada Filling

2 (15-ounce) can organic black beans, rinsed, drained

4 cloves garlic, minced

Fresh lime juice from 2 big juicy lime

2 large diced sweet potatoes

1/2 cup chopped roasted mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon chili powder mild or spicy

Sea salt and black pepper to taste

2 tablespoons chopped fresh cilantro(I used freeze dried)

Assembly

2 to 4 tablespoons olive oil, as needed

16 organic white or yellow corn tortillas

Method

Preheat your oven to 350°F.

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. Fry sweet potatoes until golden, then add veggie stock and turn on low until sweet potatoes are soft, add the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the 505 Green Chile Sauce into the bottom of a 9x9 glass baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, then layer 8 of them in the bottom of your pan. Pour sweet potato mixer on top of tortillas, then pour on the beans. Next lightly cook the other 8 tortillas and layer them on top.

Top with the rest of the sauce.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Nectarine spinach and greens salad with garlic and herb dressing

My kids LOVED this. I'm not sure what prompted me to try nectarines with greens, but I'm sure glad I did. They ate it up, and there wasn't a single bit left. The flavors compliment each other amazingly. Yummy and refreshing all in one, what more could you ask for?

This salad is a perfect compliment to this black beans and rice recipe. Everything is fresh, and homemade making for an extremely healthy meal!

Firm nectarines create a lovely crunch in this salad. Dont worry about how sweet they are, they will taste much sweeter with homemade salad dressing.

Prep time: 10 Min. Cook time: 30 Min. Serves: 8

Ingredients

2 firm nectarines, chopped into bite sized pieces

1 bag prewashed baby spinach and greens(or other mixed green salad)

1/4 c. olive oil

3 tbsp. apple cider vinegar

1 tsp. mustard seed

1 tbsp. onion powder

1 tbsp. garlic powder(or fresh garlic if you prefer)

1 tsp. oregano

1 tsp. basil

2 tbsp. dry parsley flakes

1/8 tsp. sea salt

Instructions

place olive oil, mustard seed, onion and garlic powders, oregano, basil, sea salt and parsley into a food processor(or use immersion blender) and process until mustard seeds are pulverized. remove from processor and place into a small tupperware bowl, drizzle in apple cider vinegar and shake well. cover and refrigerate. Until ready to serve.

Place salad into a large bowl, then top with the chopped nectarines. chill for 30 mins. drizzle salad with desired amount of homemade dressing and toss to coat, just before serving.

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Healthy homemade pizza with vegan cheese

My daughter is allergic to dairy so I had to come up with a healthy alternative for her since she loves pizza. I made this on friday and Kevin demanded that I make it again on sunday he liked it so much.If you cant find vegan cheese, it would be great without any type of cheese also!

This recipe is for making the dough in a bread machine on the dough setting.

If you use Tasty Planner here is the link so you can save it to your recipe box.

Prep time: 10 Min. Cook time: 45 Min. Serves: 16

Ingredients

crust:

1 1/2 c. hot water

2 tbs. olive oil

1/2 tsp sea salt

1 tbsp. Italian seasoning

1 tbsp. basil (or to taste, I love basil)

2 tbsp. crushed red pepper

1 tsp. garlic powder

3 1/2 c. naturally white flour

1/2 c. whole wheat flour

2 1/2 tsp. bread machine yeast

sauce:

6 oz tomato paste

1 tbsp. basil

1 tsp. oregano

2 Cloves Garlic

1/4 tsp salt(or to taste)

toppings:

2 packages vegan mozzarella cheese

1 package natural ham

1 can pineapple tidbits in its own juice(no HFCS here!)and well drained

other toppings of choice(all veggies to make it vegan)

Instructions

place first 7 ingredients into bread pan, add flours then make a well for the yeast, add yeast and set bread machine to dough cycle. Add more water or flour as needed to get a pliable dough.

in the mean time mix together the sauce ingredients and let sit until dough is done.

preheat oven to 350 degrees.

This makes a HUGE thick crust so lightly grease an 11×13 glass baking pan(or two pizza pans might work) with olive oil. turn dough out into pan and pat down while spreading it out in the pan. Poke holes in the entire crust with a fork. spread sauce out on crust, then top with toppings of choice. sprinkle cheese on top of toppings, then bake pizza in oven for 30-45 mins or until crust is golden brown and cheese is melted and starting to bubble.

Herbal (Dill) "Pancakes"

These make a good alternative to flatbread, much cheaper and healthier than anything store bought too!

Prep time: 10 Min. Cook time: 20 Min. Serves: 6

Ingredients

1 cup whole grain flour(I use oat flour)

1 whole egg

1/2 cup water

1 tablespoon olive oil

1 salt and pepper, as per taste

2 tablespoons dill, as per taste

Instructions

Combine the flour, egg, seasoning water in a bowl using either use a whisk or a handheld blender.

Once mixed, add the dill paste and oil; beat for further 2 minutes until batter is that of Pancake consistency.

Heat a pancake griddle (medium heat); spray with a vegetable spray.

Drop a small amount of batter as for pancakes.

If required, a touch of butter can be used to add to the flavour.

Flip; cook for a minute.