Spicy Vegetarian “Meat” Loaf (hubby’s favorite)

August 23rd, 2018 | no comments

Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you’ll find this recipe to be fun, flavorful and versatile. And talk about a nutrient powerhouse! You’re getting fiber and protein from red lentils, B-vitamins from nutritional yeast, and omega-3 fats from ground flax seed. 

  • Add a slice of Spicy Vegetarian “Meat” Loaf to your salad
  • Serve it alongside roasted veggies, eggs, or Cauliflower Mashed Potatoes
  • Or just grab a slice for a snack!

Don’t like spice? Simply remove the cayenne pepper!

I like to bake two loaves at a time, store one in the refrigerator and freeze the other for a quick meal solution. 

Print Recipe
Spicy Vegetarian "Meat" Loaf (hubby's favorite)
Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you'll find this recipe to be fun, flavorful and versatile. Plus, it's loaded with fiber, protein, B-vitamins, and omega-3 fats. 2 Earthfoods per serving: ♥♥
Prep Time 10 minutes
Cook Time 45 minutes (to boil lentils and bake loaf)
Servings
slices
Ingredients
  • 2 cups red lentils, cooked (about 1 cup dry) I like Bob's Red Mill brand
  • 1 cup gluten-free oats, dry
  • 1/4 cup nutritional yeast Bragg or Red Star brand
  • 1/4 cup tomato puree
  • 1 large organic, free-range egg, whisked
  • 1/4 cup ground flax seed
  • 1 tbsp. smoked paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tbsp. cayenne pepper
  • 1 tsp. cumin
  • 1/4 tsp. Sea salt
  • 8 oz. vegetable stock or water
Prep Time 10 minutes
Cook Time 45 minutes (to boil lentils and bake loaf)
Servings
slices
Ingredients
  • 2 cups red lentils, cooked (about 1 cup dry) I like Bob's Red Mill brand
  • 1 cup gluten-free oats, dry
  • 1/4 cup nutritional yeast Bragg or Red Star brand
  • 1/4 cup tomato puree
  • 1 large organic, free-range egg, whisked
  • 1/4 cup ground flax seed
  • 1 tbsp. smoked paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1/2 tbsp. cayenne pepper
  • 1 tsp. cumin
  • 1/4 tsp. Sea salt
  • 8 oz. vegetable stock or water
Instructions
  1. Preheat oven to 400℉. Place all ingredients except vegetable stock into a bowl and mix until well-combined.
  2. Add the vegetable stock and stir thoroughly. Spoon the mixture into a loaf pan and place in the oven for 30-35 minutes, or until firm and slightly browned.
  3. Cool slightly, flip pan over onto a cutting board to release the loaf. Cut into slices and serve.
Recipe Notes

Nutrition Facts per serving: Calories: 150; Total Fat: 3 grams; Saturated Fat: 0.3 grams; Sodium: 90 mg; Potassium: 420 mg; Total Carbohydrate: 23 grams; Dietary Fiber: 9 grams; Net Carbohydrates: 14 grams; Sugar: 1 gram (0 grams added sugar); Protein: 10 grams

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Garlicky Quinoa Pizza Crust

July 5th, 2018 | no comments

Seriously, I love pizza- the spicy sauce and ooey gooey cheese, topped with red onions, mushrooms, sun-dried tomatoes and fresh basil. But for the past couple of years I’ve gradually scooted gluten—the protein found in wheat, rye and barley—out of my diet, which means no pizza! 

I’ve attempted sweet potato-crust pizza, kale-crust pizza, and my favorite: cauliflower-crust pizza. Although delicious, cauliflower-crust pizza is a LOT of work! I jokingly asked my husband if he liked it, to which he replied “Oh YES!” My reply: “Well enjoy this one because I’m NEVER making it again!” 🙂 

Then I found a recipe for quinoa-crust pizza that really had me intrigued…but I have to say, I wasn’t overly optimistic.

I made a few adjustments in the recipe and am pleased to report that this pizza crust turned out beautifully, and is really easy to make. The only time-consuming step is soaking the quinoa, but if you begin the soak in the morning right after you wake up, it will be ready to use by dinnertime! 

Please note: I used pre-rinsed quinoa in this recipe. If you use quinoa that is not pre-rinsed, you will have to rinse it through a fine mesh strainer both before and after soaking. 

PS: Most pizza sauce on the market contains added sugar. Boo! Fortunately there are a (very select) few without. Rao’s Pizza Sauce contains no added sugar, only: Italian whole peeled tomatoes, Italian cherry tomatoes, olive oil, carrots, onions, salt, dried oregano, garlic, and basil.

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Garlicky Quinoa Pizza Crust
A better-for-you pizza crust made with just five simple ingredients. Serve it alongside a fresh arugula salad sprinkled with chopped veggies and toasted pumpkin seeds and dressed with extra virgin olive oil and balsamic vinegar. My favorite pizza toppings include: Pizza sauce (with no added sugar) or pesto sauce, shredded asiago and Parmesan cheese, kalamata olives, red onions, fresh garlic, sun-dried tomatoes, mushrooms, and fresh basil. This recipe makes two small pizza crusts and yields six servings per pizza. 0 Earthfoods per serving.
Servings
servings per pizza
Ingredients
  • 1 1/2 cups pre-rinsed quinoa I like Ancient Harvest brand
  • 1/2 cup water
  • 1 tsp. Sea salt
  • 2 tsp. baking powder
  • 1 tsp. garlic powder
  • 2 tbsp. extra virgin olive oil
Servings
servings per pizza
Ingredients
  • 1 1/2 cups pre-rinsed quinoa I like Ancient Harvest brand
  • 1/2 cup water
  • 1 tsp. Sea salt
  • 2 tsp. baking powder
  • 1 tsp. garlic powder
  • 2 tbsp. extra virgin olive oil
Instructions
  1. Place quinoa in a bowl and cover it with water (about one inch above quinoa). Let soak overnight or at least eight hours. If not using pre-rinsed quinoa, you will have to rinse it through a fine mesh strainer before soaking.
  2. Preheat the oven to 425 degrees. Drain quinoa very well. If not using pre-rinsed quinoa, you will have to rinse it again in this step.
  3. Place quinoa, water, salt, baking powder and garlic powder into a food processor and process for about two minutes until smooth in consistency.
  4. Line two 8- or 9-inch cake pans with parchment paper. To make it simple, place the cake pan on top of the parchment paper, draw an outline of it, cut it out, and place it into the cake pan. Pour one tablespoon of oil into each pan atop the parchment paper and then pour the batter evenly into both cake pan atop the oil, smoothing it out evenly.
  5. Bake the crusts for 15 minutes. Carefully flip the crusts over, remove the parchment paper and bake for another five minutes.
  6. Top the pizzas as desired. Bake for another 5-10 minutes until your toppings have cooked through. Cool, cut, and serve!
Recipe Notes

Nutrition Facts per serving (1/6 of one pizza not including sauce or toppings)Calories: 110Total Fat: 4 g; Saturated Fat:  0.3 g; Sodium: 275 mg; Potassium: 0 mg; Total Carbohydrate: 16 g; Dietary fiber: 2 g; Net Carbohydrates: 14 grams; Sugar: 2 g (no added sugar); Protein: 3 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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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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Caulimash

December 18th, 2017 | no comments

One of the most important questions I ask myself when choosing a food to eat or recipe to prepare is: how long will this food keep me satisfied?

Unfortunately, when it comes to regular white potatoes, my answer is: not very long! Because of their high glycemic index, white potatoes have a strong impact on your blood sugar. This spike in blood sugar is followed by a subsequent dip, causing hunger to return sooner than it should.

Enter cauliflower mashed “potatoes”, or what I like to call Caulimash. 100% pure cauliflower, seasoned with garlic powder, sea salt, pepper, fresh chives, and ghee. The taste is pure heaven on earth! And, because cauliflower has a low glycemic index, it will not cause undesirable effects on your blood sugar. Bonus! An extra bonus…cauliflower is a cruciferous vegetable, meaning it has the power to reduce inflammation in your body.

This past Thanksgiving I made this recipe of Caulimash for my family in place of traditional mashed potatoes and everyone loved it! In fact, my mother (who is VERY hard to please when it comes to food), asked if she could take some of the leftovers. Score! 🙂

Serve it alongside a nice piece of grass fed beef with some roasted carrots and I swear you’ll never miss the spuds. You could also prepare a little extra and add it to your scrambled eggs on Sunday morning. I hope you enjoy this recipe as much as I do!

Print Recipe
Caulimash
100% pure cauliflower- seasoned with garlic powder, sea salt, pepper, fresh chives and ghee. The taste is pure heaven on earth! And, because cauliflower has a low glycemic index, it will not cause undesirable effects on your blood sugar. Bonus! An extra bonus...cauliflower is a cruciferous vegetable, meaning it has the power to reduce inflammation in your body. 3 Earthfoods per serving: ♥♥♥
Course Side Dish
Prep Time 15
Cook Time 10
Servings
servings
Ingredients
  • 1 large head cauliflower Remove stems and chop florets into small pieces
  • 3 tbsp. grass fed ghee or butter For a richer flavor, use ghee!
  • 1 tsp. Sea salt
  • 1/4-1/2 tsp. garlic powder Depending on how garlicky you like it. 1/2 teaspoon is pretty powerful!
  • 1/2 tsp. fresh ground pepper
  • 1 tbsp. fresh chives, chopped
Course Side Dish
Prep Time 15
Cook Time 10
Servings
servings
Ingredients
  • 1 large head cauliflower Remove stems and chop florets into small pieces
  • 3 tbsp. grass fed ghee or butter For a richer flavor, use ghee!
  • 1 tsp. Sea salt
  • 1/4-1/2 tsp. garlic powder Depending on how garlicky you like it. 1/2 teaspoon is pretty powerful!
  • 1/2 tsp. fresh ground pepper
  • 1 tbsp. fresh chives, chopped
Instructions
  1. Steam cauliflower for 10 minutes until just fork-tender.
  2. Transfer to high-speed blender or food processor and add ghee, salt, garlic powder, and pepper.
  3. Pulse about three times to blend ingredients, then run on low speed for 30 seconds until smooth. Caution: If you over-blend, your caulimash will be runny.
  4. Transfer to serving dish and sprinkle with chives.
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