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

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

OMG! Hummus

June 26th, 2018 | no comments

This simple and clean hummus recipe leaves me wondering if I’ll ever use the store-bought kind again! Made with canned chickpeas, garlic, lemon juice, tahini (sesame seed butter), extra virgin olive oil, sea salt, and cumin, OMG! Hummus is creamy and dreamy with just the right amount of zing.  

Use it as a:

  • Dip for raw veggies
  • Topping for your pizza
  • Filling for avocados or deviled eggs
  • Substitute for mayonnaise and sour cream

Or… try it as a “dressing” for your salad. Lately I’ve been topping my green salads with a couple tablespoons of hummus and a drizzle of olive oil and balsamic vinegar. Bottled salad dressings no longer please my palate since I’ve come up with this newfound excuse to eat more hummus.

Feel free to add other toppings to your OMG! Hummus, such as a sprinkle of smoked paprika, diced kalamata olives, or sun-dried tomatoes!

The original recipe comes from www.cookieandkate.com. Check out Kate’s website, she’s got oodles of delicious and nutritious recipes!

Print Recipe
OMG! Hummus
This simple and clean hummus recipe leaves me wondering if I'll ever use the store-bought kind again! Made with canned chickpeas, garlic, lemon juice, tahini (sesame seed butter), extra virgin olive oil, sea salt, and cumin, OMG! Hummus is creamy and dreamy with just the right amount of zing.  1 Earthfood per serving: ♥
Course Dressing
Prep Time 15-20 minutes
Servings
servings (serving size: 1/4 cup)
Ingredients
  • 1/4 cup fresh lemon juice or you can use Lakewood Organic Pure Lemon Juice
  • 1 large clove fresh garlic, minced or you can use 1/2-1 tsp. of jarred minced garlic
  • 1/2 tsp. Sea salt
  • 1/2 cup tahini try Artisana Organic Raw Tahini
  • 2-4 tbsp. ice water, or more as needed I used around 6 tablespoons to make it extra creamy!
  • 1/2 tsp. ground cumin
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1/2 tsp. baking soda
  • 1 tbsp. extra virgin olive oil
Course Dressing
Prep Time 15-20 minutes
Servings
servings (serving size: 1/4 cup)
Ingredients
  • 1/4 cup fresh lemon juice or you can use Lakewood Organic Pure Lemon Juice
  • 1 large clove fresh garlic, minced or you can use 1/2-1 tsp. of jarred minced garlic
  • 1/2 tsp. Sea salt
  • 1/2 cup tahini try Artisana Organic Raw Tahini
  • 2-4 tbsp. ice water, or more as needed I used around 6 tablespoons to make it extra creamy!
  • 1/2 tsp. ground cumin
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1/2 tsp. baking soda
  • 1 tbsp. extra virgin olive oil
Instructions
  1. Combine lemon juice, garlic and salt in a food processor until garlic is finely chopped. Let rest for 10 minutes.
  2. Add tahini and blend until thick and creamy, stopping to scrape the sides and bottom of food processor as needed. While running the processor, drizzle in 2-4 tablespoons of ice water and blend until really smooth, pale and creamy. Add 1 to 2 tablespoons more ice water if needed.
  3. Add the cumin, chickpeas, and baking soda to the food processor. While blending, drizzle in the olive oil. Blend until super smooth, again, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
  4. Transfer to a serving bowl and drizzle with extra virgin olive oil. Add toppings of your choice, such as a sprinkle of smoked paprika, diced kalamata olives, or sun-dried tomatoes!
  5. Refrigerate any leftovers in a covered container for up to a week.
Recipe Notes

Nutrition Facts per serving (1/4 cup)Calories: 150Total Fat: 11 g; Saturated Fat: 1 g; Sodium: 450 mg; Potassium: 187 mg; Total Carbohydrate: 13 g; Dietary fiber: 4 g; Net Carbohydrates: 9 grams; Sugar: 0 g; Protein: 5 g

Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!

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!
Share this Recipe

Get FREE tips and tiny slices of motivation to help you live a healthier life...without giving up chocolate!