African Peanut Stew

October 10th, 2018 | no comments

I enjoyed this stew years ago at Pura Vida, an amazing restaurant in downtown Cleveland. Since then, I haven’t been able to find it anywhere else. So of course, I decided to make my own. The original recipe hails from Jessica Penner, RD or www.smartnutrition.ca. 

Loaded with gobs of spices, natural peanut butter, and other Earthfoods, African Peanut Stew is a meal in itself. In fact, it’s so filling you may not need the traditional sandwich or salad that you usually pair with a bowl of soup.

It requires an immersion blender (stick blender), but can also be processed in a traditional blender or food processor in smaller batches. 

Print Recipe
African Peanut Stew
Loaded with gobs of spices, natural peanut butter, and other Earthfoods, African Peanut Stew is a meal in itself. In fact, it's so filling you may not need the traditional sandwich or salad that you usually pair with a bowl of soup. 4 Earthfoods per serving: ♥♥♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves fresh garlic, minced or you can use jarred minced garlic
  • 1 tsp. powdered ginger
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1 pinch ground cloves
  • 1-15 oz. can diced tomatoes, undrained
  • 2 pounds sweet potatoes, sliced and unpeeled about 6 medium sweet potatoes
  • 5 cups water
  • 1 tsp. Sea salt
  • 1/2 cup fresh ground peanut butter the only ingredient should be peanuts (salt is OK too)
  • 1 pinch cayenne pepper
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves fresh garlic, minced or you can use jarred minced garlic
  • 1 tsp. powdered ginger
  • 1 1/2 tsp. cumin
  • 1 1/2 tsp. ground coriander
  • 1/2 tsp. ground cinnamon
  • 1 pinch ground cloves
  • 1-15 oz. can diced tomatoes, undrained
  • 2 pounds sweet potatoes, sliced and unpeeled about 6 medium sweet potatoes
  • 5 cups water
  • 1 tsp. Sea salt
  • 1/2 cup fresh ground peanut butter the only ingredient should be peanuts (salt is OK too)
  • 1 pinch cayenne pepper
Instructions
  1. Heat oil in a large pot over medium-high heat. Saute the onion until slightly browned.
  2. Add garlic through cloves and cook for one minute. Add tomatoes and sweet potatoes and cook for 5 minutes.
  3. Add water and salt and bring to a boil. Reduce to a simmer for 30 minutes.
  4. Stir in peanut butter and cayenne and blend with an immersion blender (or transfer to a blender/food processor) until smooth.
Recipe Notes

Nutrition Facts per serving (one bowl): Calories: 325; Total Fat: 16 grams; Saturated Fat: 2 grams; Sodium: 510 mg; Potassium: 460 mg; Total Carbohydrate: 41 grams; Dietary Fiber: 8 grams; Net Carbohydrates: 33 grams; Sugar: 10 grams (0 grams added sugar); Protein: 8 grams

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Easy Grilled Salmon

September 6th, 2018 | no comments

I shied away from cooking fish for years because I thought it was too complicated. Boy was I wrong! 

Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can’t believe how simple it is (so much easier than chicken!).

This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate. 

I served the salmon over a bed of greens, roasted veggies, and broccoli sprouts, sprinkled with a touch of Parmesan and asiago cheese and then drizzled with extra virgin olive oil and balsamic vinegar. I always like to top my salad off with a crank or two of Himalayan sea salt and fresh ground pepper.

Just a note: be careful not to cook your fish too long, otherwise it will be dry and lose its natural flavor. Follow this recipe and you’re golden!

Print Recipe
Easy Grilled Salmon
Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can't believe how simple it is! This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate.
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
  • 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. Sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 fresh lemon, cut into four wedges
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
  • 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. Sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 fresh lemon, cut into four wedges
Instructions
  1. Rub both sides of salmon fillets with olive oil, then season with salt and pepper. Massage the seasonings into the fish and then seal in two ziplock bags. Refrigerate for about an hour.
  2. Preheat grill to 450 degrees. Place marinated fish on grill, skin side up. Make sure you leave enough space between each fillet.
  3. Grill for 4 to 6 minutes or until the fish releases easily from the grill with a flat spatula. Flip salmon carefully with spatula and cook for another 3 to 4 minutes. Transfer to serving dish and allow to sit for about ten minutes, as residual heat continues to cook the meat, and the internal temperature will continue to rise. NOTE: If you spot little white beads on the surface and sides of the salmon, you've cooked it too long.
  4. Squeeze a wedge of lemon over each fillet and serve over a bed of fresh greens, roasted veggies and broccoli (or alfalfa) sprouts!
Recipe Notes

Nutrition Facts per serving: Calories: 475Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 425 mg; Potassium: 0 mg; Total Carbohydrate: 0 g; Dietary fiber: 0 g; Net Carbohydrates: 0 grams; Sugar: 0 g; Protein: 45 g

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Roasted Eggplant Salad with Toasted Almonds

August 9th, 2018 | no comments

Have you ever purchased a vegetable that you don’t typically buy, only to bring it home and wonder what the heck to do with it? Ha, ha…so I’m not alone here, that’s refreshing!

I was recently captivated by the beautiful, locally-grown eggplant on display at my local grocery store. They were seriously straight out of a magazine. Gorgeous, deep purple skin that simply glistening under the bright lights. In my cart it went. And in my refrigerator it sat… for five days. 

Thank God for creative people who love to cook. I went on a search for a roasted eggplant recipe that wasn’t eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe.

I altered the recipe just a bit and topped each portion with a couple ounces of pulled rotisserie chicken. It was phenomenal AND tasted even better the second day. I hope you enjoy it as much as we did!

Print Recipe
Roasted eggplant salad with toasted almonds
Have you ever purchased a vegetable that you don't typically buy, only to bring it home and wonder what the heck to do with it? I went on a search for a roasted eggplant recipe that wasn't eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe. I altered a few of the ingredients and the result was AMAZING! 4 Earthfoods per serving: ♥♥♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Instructions
  1. Heat the oven to 400°F. Place cut eggplant in large bowl and sprinkle lightly with sea salt. Set aside while making the marinade.
  2. Whisk together olive oil, vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment paper and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
  3. While eggplant is roasting, toast almonds in either a toaster oven or stove-top in a skillet. If using the skillet method, heat nuts in skillet over medium heat for 2 minutes or until golden brown and give off a rich, toasty fragrance. Stir frequently for even toasting. Allow to cool slightly and chop nuts into small pieces.
  4. Whisk together lemon juice and liquid aminos. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, toasted almonds, and most of the goat cheese, reserving a little.
  5. Transfer to a serving bowl and sprinkle remaining goat cheese and scallions on top.
Recipe Notes

Nutrition Facts per serving: Calories: 425Total Fat: 33 g; Saturated Fat: 7 g; Sodium: 475 mg; Potassium: 910 mg; Total Carbohydrate: 29 g; Dietary fiber: 10 g; Net Carbohydrates: 19 grams; Sugar: 15 g (4 grams added sugar from the raw honey); Protein: 11 g

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Lentil, Quinoa & Kimchi Salad

April 25th, 2018 | no comments

Earlier this week I was doing some serious scrambling for dinner. The refrigerator was full of food but I was empty of motivation. So what did I come up with? Olives, roasted broccoli, and slices of Gouda cheese. Yeah, I know…pitiful, right?

Then I remembered the containers of cooked lentils and quinoa in the refrigerator– these are weekly staples in the Jatsek household, as I like to have them on hand to add as quick nutrition-boosters to salads and even omelets.

I grabbed the jar of Wake Robin Kickin’ Kimchi and what I came up with was a surprisingly tasty and nutritious side salad brimming with protein, fiber, and probiotics! 

Lentil, Quinoa & Kimchi Salad makes for a great side dish or a standalone lunch. I’m sure you will love it! 

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Lentil, Quinoa & Kimchi Salad
Thanks to the addition of just a couple spoonfuls of kimchi, this little salad packs a flavorful punch! Kimchi is a staple in Korean cuisine. A blend of fermented daikon radish, carrot, onion, bok choi, apple, red pepper, ginger and garlic, kimchi is a wonderful source of friendly bacteria, called probiotics. This recipe is vegan, dairy free, and gluten free. 2 Earthfoods per serving: ♥♥
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1 cup lentils, cooked
  • 1/2 cup quinoa, cooked
  • 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
  • 1/4 cup kimchi Wake Robin Kickin' Kimchi
  • 6 cherry tomatoes, sliced
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1 cup lentils, cooked
  • 1/2 cup quinoa, cooked
  • 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
  • 1/4 cup kimchi Wake Robin Kickin' Kimchi
  • 6 cherry tomatoes, sliced
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
Instructions
  1. Cook lentils and quinoa according to package directions. Boil an entire bag of lentils and extra quinoa and store in an airtight container in the refrigerator. Use throughout the week in soups, sauces, salads, casseroles, and omelets!
  2. Toast pumpkin seeds in toaster oven or in a skillet over medium heat until golden brown. Be careful because they can burn quickly!
  3. Add all ingredients to a bowl and mix thoroughly until combined. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 285Total Fat: 10 g; Saturated Fat: 1 g; Sodium: 125 mg; Potassium: 195 mg; Total Carbohydrate: 38 g; Dietary fiber: 10 g; Net Carbohydrates: 28 grams; Sugar:  3 g; Protein: 13 g

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10-Minute Pan-Fried Tempeh

March 21st, 2018 | no comments

Tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. And because it is fermented, tempeh is a decent source of probiotics— or healthy bacteria.

My favorite way to cook tempeh is by pan-frying in a touch of coconut oil and Bragg Liquid Aminos —an amino acid-rich alternative to soy sauce, which is made from non-GMO soybeans and purified water. I love piling tempeh atop a big green leafy salad adorned with a mound of roasted vegetables.

You can also add tempeh to your stir-fry, use it as a sandwich or taco filling, or in your favorite chili recipe! 

Print Recipe
10-Minute Pan-Fried Tempeh
Course Dinner
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 package Lightlife Organic Tempeh sliced crosswise into 12-14 even slices
  • 2 tsp. unrefined coconut oil
  • 1/2 tbsp. Bragg Liquid Aminos
Course Dinner
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 package Lightlife Organic Tempeh sliced crosswise into 12-14 even slices
  • 2 tsp. unrefined coconut oil
  • 1/2 tbsp. Bragg Liquid Aminos
Instructions
  1. Heat coconut oil in frying pan over medium heat. Add sliced tempeh and pan-fry each side until golden brown (about 3 minutes per side).
  2. Remove from heat and sprinkle with Bragg Liquid Aminos. Turn tempeh to make sure both sides absorb the aminos.
Recipe Notes

Nutrition Facts per serving: Calories: 215; Total Fat: 10 grams; Saturated Fat: 5 grams; Sodium: 250 mg; Potassium: 350 mg; Total Carbohydrate: 13 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 4 grams; Sugar: 0 grams; Protein: 21 grams

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Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)

March 12th, 2018 | no comments

  • Healthy fat? Check!
  • Oodles of plant protein? Check!
  • One-third of your daily fiber requirement? Check!
  • Diabetic-friendly? Double check!
  • Earthfood abundant? Check…at 5 Earthfoods per serving!

I may be a bit biased, but I think it’s fair to say this recipe has it all—AND you’ll have it on the table in less than 30 minutes.

If you love the flavor of pesto, you will LOVE this recipe. It’s delicious served hot or cold, and is vegan and allergen-friendly (gluten/dairy-free). Can’t find pomegranate this time of year? No problem! Simply leave them out or substitute with a sprinkle of dried cranberries. It’s more the color I’m after here.

This is the second recipe I’ve shared using Explore Cuisine Organic Edamame and Mung Bean Fettuccine. I love this pasta because it is made strictly from beans. That’s it! Here’s the other recipe if you’d like to give it a whirl: Basil & Sun-Dried Tomato Bean Pasta.

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Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)
A light dish, gentle on the blood sugar and chock full of nutrition! Serve it warm or cold and top with a piece of wild salmon if desired! 5 Earthfoods per serving: ♥♥♥♥♥
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Instructions
  1. Add basil, garlic, and pine nuts to food processor and pulse until finely chopped.
  2. Add olive oil and salt and pulse until blended. If it's too thick, add a little more olive oil.
  3. Mix fettuccine with sauce until thoroughly combined. Gently fold in zucchini, pecans, and pomegranate. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 310; Total Fat: 25 g; Saturated Fat: 3 g; Sodium: 225 mg; Potassium: 700 mg; Total Carbohydrate: 16 g; Dietary fiber: 9 g; Net Carbohydrates: 7 grams; Sugar: 5 g; Protein: 14 g

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Super Succulent Seasoned Chicken

January 16th, 2018 | no comments

 

Chicken doesn’t have to be dry my friends! I’ve made this recipe at least a couple of dozen times and it always turns out perfectly moist and tender.

Being a “born-again” meat eater, I was a bit nervous about cooking meat. After all, the year 1994 marks the last time I actually ate meat…and it was prepared by my mother. 🙂

This recipe is so simple and uses nothing but spices, sea salt, and extra virgin olive oil.

Looking for quick lunch ideas throughout the week? Prepare double the recipe and store the leftovers in the refrigerator! When you’re ready:

  • Slice into strips and add to a green leafy salad.
  • Cut into chunks and mix with avocado oil mayo, diced grapes and chopped red onion and celery!
  • For a warm and savory lunch, shred and stir into a small bowl of prepared steel cut oats, along with diced avocado, fresh herbs, and leftover veggies from last night’s dinner.
Print Recipe
Super Succulent Seasoned Chicken
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Instructions
  1. Preheat oven to 450 degrees.
  2. To tenderize, pound chicken breasts to an even thickness.
  3. Pour oil in a baking dish and coat both sides of chicken with oil.
  4. Add garlic powder through salt to a small bowl and mix together. Evenly coat both sides of chicken with spice mix and rub in with clean hands.
  5. Bake for 15-20 minutes until internal temperature reaches 165 degrees. Then remove from oven and cover pan with foil and let rest for 10 minutes to allow the juices to settle.
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Basil & Sun-Dried Tomato Bean Pasta

January 8th, 2018 | no comments

I don’t know about you, but regular pasta tends to send my blood sugar shooting through the roof! How do I know? Because I get hungry an hour or so after eating it. This means it caused my blood sugar to initially spike and then plummet…triggering what I call “rebound hunger”. Other foods that can have this effect are white potatoes, white rice, sugary cereals, cake, candy, sugar-sweetened beverages (including those fancy, overpriced coffee drinks), and pretzels.

If you find yourself shying away from pasta for the same reason, or if you are simply trying to improve the overall quality of your food choices, I think you will really like this recipe! It was created by my friend Carla IaFelice, who is a Wellness Consultant for Heinen’s Grocery Store. It uses Explore Cuisine Organic Edamame & Mung Bean Fettuccine, a high protein, high fiber, low glycemic solution to regular wheat-based pasta. It has only two simple ingredients: organic edamame and organic mung beans. That’s it! One serving of this pasta offers 22 grams of protein…as much as one 3-ounce chicken breast. Pretty impressive!

Print Recipe
Basil & Sun-Dried Tomato Bean Pasta
This high protein, high fiber, low glycemic pasta dish uses just five simple ingredients and is bursting with savory flavor. Created by my friend Carla IaFelice, who is a Wellness Consultant for Heinen's Grocery Store, it is a perfect meal option for those evenings when you are super pressed for time. Pair it with a nice leafy green salad and you've got a real nutrition powerhouse meal on your hands. 4 Earthfoods per serving: ♥♥♥♥
Course Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine
  • 1 large red onion, diced
  • 2 cloves fresh garlic, minced
  • 1 jar julienne sun-dried tomatoes in olive oil
  • Himalayan salt and pepper to taste
  • 1/2 cup fresh basil, cut into ribbons
Course Dinner
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine
  • 1 large red onion, diced
  • 2 cloves fresh garlic, minced
  • 1 jar julienne sun-dried tomatoes in olive oil
  • Himalayan salt and pepper to taste
  • 1/2 cup fresh basil, cut into ribbons
Instructions
  1. Prepare pasta according to directions on package.
  2. In a separate pan, sauté tomatoes, garlic and onion until slightly caramelized. The oil from the jar of tomatoes should be ample, but you can add a little more per your taste.
  3. Drain pasta and toss with sautéed vegetables. Gently fold in basil ribbons and add salt and pepper to taste. Enjoy!
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Walnut Taco “Meat”

January 2nd, 2018 | no comments

I don’t love the frozen meat substitute “crumbles” on the market…mainly because they are full of processed soy, sugar (yes sugar!), and corn oil.

When I’m in the mood for a meatless dinner, I try not to rely on frozen convenience foods that purport to be “healthy.” The ingredient list tells an entirely different story.

While on the hunt for a meat substitute recipe to add to my taco salad, I came across this recipe on popsugar.com. I changed up some of the ingredients a bit and the result is quite delicious!

Print Recipe
Walnut Taco "Meat"
The perfect vegan, gluten-free, dairy-free meat substitute for tacos! This recipe requires no cooking- just toss everything in your food processor and pulse until crumbly! You can also season the "meat" with different spices to match different cuisines. 2 Earthfoods per serving: ♥♥
Course Dinner
Prep Time 5 minutes
Servings
1/4 cup servings
Ingredients
  • 2 cups raw walnuts
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Coconut Secret Coconut Aminos
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Sea salt and pepper to taste
Course Dinner
Prep Time 5 minutes
Servings
1/4 cup servings
Ingredients
  • 2 cups raw walnuts
  • 1 tbsp. cumin
  • 1 tbsp. ground coriander
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Coconut Secret Coconut Aminos
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • Sea salt and pepper to taste
Instructions
  1. Add all ingredients to a food processor and pulse several times until crumbly. Be careful not to over-blend or you'll get a big pile of mush. 🙂
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