...For this recipe use a crockpot so that you can turn it on and forget about it for a few hours. Mix up a quick salad with beans, seeds, and a tahini dressing and together you have a meal full of complex carbohydrates, protein, healthy fats, and a happy belly.
If you don’t like cooked carrots then it’s probably because you’ve never had them roasted. Maybe you’ve only had them boiled, mushy, and waterlogged. Roasting vegetables is one of the most delicious ways to get in more nutrients and fiber. Almost any vegetable you roast will caramelize into a soft and flavorful side dish. What’s the catch? There is no catch. The bottom line is that if you aren't eating a VARIETY of plant foods your body could suffer. Variety will insure that you are getting all the vitamins and minerals your body needs to thrive. Why not try different cooking methods to increase the variety of vegetables in your diet? Too much carrot juice will turn you orange. Too much of anything could be a bad thing, even kale or blueberries. So if there’s a vegetable you don’t like then try roasting it with a bit of oil, salt, and spices. You can roast broccoli, zucchini, carrots, bell peppers, onions, garlic, cauliflower, sweet potatoes, brussels sprouts, mushrooms, eggplant and so many other kinds of vegetables. You should try making your own french fries or kale chips. Eat moderately, use as little oil as possible, and always change things up by eating a variety of raw or cooked fruits and vegetables. Roasted vegetables can be a beautiful and tasty part of a balanced and healthy life! Get out the grill this summer and roast a few vegetables and plant-based burgers for a change. You can do it!
I was first introduced to Lentil Haystacks while living in Michigan. There is this terrific woman named Betty who made this meal for her family every Friday evening while her kids were growing up. I thought the concept was a bit weird at first, but after one bite I immediately loved it. My version is a bit different then hers. Instead of ranch dressing you use hummus on your toasted bread. Instead of cheese you sprinkle sunflower seeds over the top. You will also enjoy the extra crunch of added cabbage to get some cruciferous vegetables in your meal! Overall it is a delightful meal full of crunchy, creamy, tangy, and meaty (from the lentils) textures in your mouth! What are you waiting for?
Whenever I invite people over for dinner I either make what I'm currently craving or I have a simple 3-step method that I use. 1. Look inside the fridge. 2. What do I have? 3. What can I turn this into? For dinner the other night I looked into the fridge and saw butter lettuce, leftover tahini mayo (recipe below), and a TON of mushrooms that needed to be used, like, TAaaaH-DAY! I thought about making mushroom lettuce wraps and went to google just that. I saw a Mushroom Cashew Lettuce Wrap recipe that sounded intriguing to me and I took it from there! The recipe itself used a lot of random ingredients that I don't usually use on this website (or buy). So I improvised to make an oil-free version using the ingredients I currently had in the house. The perfect starter for your mushroom-loving friends.
Like I said in my last Zoodle post, my friend Arnetta gave me a spirilizer and I have to say that it's just so much fun! With it I've made Pad Thai (recipe below), Potato-Zoodle Salad (recipe coming soon), Hummus Zoodles, and the Alfredo recipe for today. I'm planning on eating zoodles with marinara sauce and cashew parmesan, throwing them in soups, and maybe even a zoodle casserole in the future! I'm not sure why I didn't buy myself this little device years ago, but I'm so glad my friend gave me one. So either get yourself a spirilizer or just get yourself an Arnetta! 😉 Zoodles forever!