Lemon Basil Couscous

Lemon Basil Couscous

Prep instructions for 4 servings

Original Recipe:

1 1/3 cup dry couscous (or sub 1 dry cup quinoa)

1 large organic cucumber, chopped

5 fresh organic basil leaves, chopped (or more to taste)

10 organic cherry tomatoes, quartered          

1 can (15 oz) organic Cannellini beans

1 organic lemon, juiced

1 package extra firm organic tofu, drained & cubed

Tofu Marinade:

3 organic lemons, juiced

5-10 fresh basil leaves, chopped

1 tbsp apple cider vinegar

3/4 teaspoon pure raw honey

First, drain and set the tofu to press while you prepare the couscous and veggies. 

Pressing the tofu: This step helps to remove the excess water from the tofu and allows more flavor to be absorbed. Pressing tofu can be done by using a tofu press (found on Amazon), or by wrapping it in a kitchen or paper towel and by placing weight upon it. You could place it in-between two baking sheets or plates, and add a heavy book on top and let sit for 5-10 min. Ideally, you want to press it enough to drain the water, but not so much that it looses its square shape or that it turns to crumbles. 

In a separate bowl, whisk together the ingredients for the marinade and set aside.

Once the tofu is drained, cut it into cubes and let it marinate for at least 20 min, or even overnight.

While the tofu is draining/marinating, cook the couscous according to directions on package, but omit the salt and olive oil if the packages calls for them. While couscous is cooking, prep all of your veggies. 

Once the couscous is cooked, allow it to cool, and then add all your veggies, lemon juice, and basil and mix together. Then, simply divide everything evenly into 4 separate containers. 

Cooking the Tofu: For a soft, flavorful tofu, add the tofu and all of the marinade to a pan and let simmer on low until most of the moisture is gone. For a crispier tofu, using a non-stick pan, cook just the cubes over very low heat, rotating occasionally until all sides are light brown. You can also just add the tofu uncooked to your dish as well. 

Divide the tofu evenly into the same 4 containers, and refrigerate until ready to eat. 

Detoxifying Celery Freeze

An easy way to enhance your detox, or add some veggies to your day!

Detoxifying Celery Freeze:

1 organic cucumber
2 organic celery stalks

2 organic limes, peeled

10 fresh spearmint leaves

1-2 cups of ice 

1/2 cup purified water 

Add everything to a blender, blend well, and enjoy!! 

If the ice makes it too thick, feel free to add more water. If you want a smaller drink, omit the ice and blend well. Enjoy chilled or over ice.  

Healthy Life Tip: avoid making this (or anything like it) into a juice via a juicer or strainer. You'll want to consume all of the nutrients and fiber found in the pulp that will be thrown away if turned into a juice. The goal is to "eat" the whole cucumber, celery, lime, etc.

Minty Cucumber Lime Freeze

The perfect way to add a cucumber to your day!

Minty Cucumber Lime Freeze:

1 organic cucumber

1-2 organic limes, peeled

5-10 fresh spearmint leaves

1-2 cups of ice 

1/2 cup purified water 

Add everything to a blender, blend well, and enjoy!! 

If the ice makes it too thick, feel free to add more water. If you want a smaller drink, omit the ice and blend well. Enjoy chilled or over ice.  

Healthy Life Tip: avoid making this (or anything like it) into a juice via a juicer or strainer. You'll want to consume all of the nutrients and fiber found in the pulp that will be thrown away if turned into a juice. The goal is to "eat" the whole cucumber, lime, etc.

Teriyaki Seitan Bowl

Teriyaki Seitan Bowl

4 servings organic rice

4 generous servings cubed seitan

Vegan teriyaki sauce. my favorite is Soy Vay's Veri Veri Teriyaki Sauce

1 pound organic white mushrooms, largely chopped

1 organic green pepper, largely chopped

1 organic red pepper, largely chopped

1 organic yellow onion, largely chopped
1 tbsp organic extra virgin olive oil
- feel free to add additional vegetables such as snow peas, baby corn etc.


Drain and lightly rinse the seitan, and if needed cut into bite-sized cubes. I like to leave them on the larger side. Very lightly squeeze out just some of the moisture and place them in a mixing bowl, then cover with teriyaki sauce and set aside.

Next, set the rice to cook according to direction.

Chop all veggies, and add the peppers to a large pan and begin sautéing over low heat in the olive oil. When peppers begin to soften, add the onion and continue sautéing. Once peppers are mostly cooked and without the onion browning, add the mushrooms. During this time, you will need to add moisture to the pan, do so by adding a few tablespoons of water at a time, not more oil. I also find it beneficial to allow this process to take some time, keeping the heat low and adding a cover over the veggies to trap in heat and moisture once I've added some extra water.

Once the mushrooms begin to cook and shrink in size, add the seitan, without the marinade they've been in. Add some new marinade (about 1/4 cup max) and mix everything thoroughly. Increase heat to medium and allow to simmer for about 5-10 minutes.

Once the rice and seitan are done, add a serving of rice to the bowl, top with seitan and veggies, and enjoy!!


Healthy Life Tip: This meal is loaded with protein and is great left-over. Make more than you will need in one setting and save for extra meals throughout the week like lunch, dinner, or even to have as great snack after work.

Sweet Corn Salsa

I love this recipe for so many reasons! This salsa has a great pop of flavor and it's perfect any time of year and at any occasion! I especially love it outdoors in the summer! It's so easy to make and all of the veggies can easily be prepped the night before! Enjoy this super healthy salsa knowing it's made entirely of real, whole foods!

Sweet Corn Salsa:

16oz organic sweet corn
1 organic jalapeño, diced
1 organic poblano pepper, diced
3/4 organic red onion, diced
1/2 freshly chopped organic cilantro
juice from 2 organic limes
juice from 2 organic lemons


Dice the jalapeño, pepper, and onion and combine with the sweet corn. Chop the cilantro and mix in with the veggies. Finally squeeze the juice from the lemons and limes onto the veggies and mix together and enjoy!

Serve this alongside some Southwest Taco Wontons & Avocado Lime Dip to really step it up a notch!

                   

Tofu Breakfast Bake

Pepper, Mushroom, and Onion Breakfast Bake: 

2 packages organic extra firm tofu, drained well

1 organic yellow onion

1 organic green pepper

1 lb organic white (or portobello) mushrooms

8oz chopped green chilies, mild or hot - your choice
1 cup shredded vegan cheese (optional)
2 tbsp organic turmeric powder

1/2 teaspoon organic onion powder

1/2 teaspoon organic garlic powder

3/4 teaspoon organic paprika 

5 twists organic black pepper

2 twists freshly cracked sea salt (pink himalayan is my favorite!)

Preheat the oven to 350 degrees. 

First, drain the tofu then crumble into a bowl. Don't drain all of the water out, just most of it. Retaining some of the moisture will help while it bakes.  

Chop the pepper, mushrooms, and onion and sauté until soft. I like to sauté using water, instead of oil or butter not only because it's healthier, but once the veggies are done, there will be some flavored water left over that I like to add to the dish for extra flavor. I would use about 1-2 tablespoons of water as needed when sautéing. When sautéing with water, I also use a lower heat for slightly longer to avoid burning off all of the water. Once the veggies are soft, remove the pan from heat and set aside.

While the veggies are cooking, add the dry spices to the tofu and combine well with the tofu continuing to crumble the tofu as needed. I like to use my hands for this so that the spices really get mixed in with the tofu, but make sure to either use a glove or a plastic baggie as the turmeric will turn your hand/nails yellow.

Once the veggies are cooked, add them and the remaining water they are in to the tofu and mix together. Finally, fold in the shredded cheese.

Once mixture is complete, add to a deep glass baking pan. Using the back of a spoon, compress the mixture together firmly (this is critical to it remaining as a bake when complete so you can cut it into pieces, and not have it crumble). 

Cover with foil and place in the oven for 25 minutes. If you want a crispier top, after the 25 min, broil as desired.  

When finished, remove from the oven and let sit for 5 minutes before serving. I love to prepare this dish a day in advance, as I feel the flavors tend to enhance and blend together overnight. This dish also reheats very well! 

Either way, enjoy! Great for serving to a group! 

Healthy Life Tip: Make this on a Sunday and box individual servings for breakfast (or even lunch) to have throughout the week! 

The Best Vegan Mac & Cheese

The Best Vegan Mac & Cheese:

Serves 4:

4 servings of your favorite organic mac and cheese pasta. The more places for the cheese to get stuck the better. I like fun shapes and pinwheels the most!

1 tablespoon organic extra virgin olive oil

1 organic yellow onion, minced

2 organic garlic cloves, minced

4 cups organic cauliflower florets

1 1/3 cups of organic unsweetened almond milk

1/4 cup nutritional yeast

1 tablespoon organic tomato paste

1 tablespoon freshly squeezed lemon juice 

1 teaspoon onion powder (or more to taste)

1 teaspoon garlic powder (or more to taste)

1 teaspoon organic nutmeg

2 teaspoons organic paprika 

3-4 twists of organic ground pepper (to taste)

spinkle of organic cayenne pepper (optional and to taste)

1 cup or more of organic vegan mozzarella cheese

1 tablespoon organic extra virgin olive oil 

1-2 cups organic bread crumbs

Chop the cauliflower into small florets, then steam for 8-10 minutes or until soft. 

While the cauliflower is steaming, begin to sauté the onion and garlic in 1 tablespoon of olive oil in a sauce pan over medium heat until onions are tender, making sure they don't brown or become crispy. Once the cauliflower is complete, add it to the pan with the onion and garlic and continue sautéing for about 3-5 minutes. 

Begin cooking the pasta according to instructions. 

Add cauliflower, onions, and garlic to a blender, Vitamix, or food processor and blend until completely smooth then return to the sauce pan. Add the almond milk, onion and garlic powder, nutritional yeast, tomato paste, lemon juice, nutmeg, paprika, pepper, and cayenne pepper and stir to combine everything fully. Allow to simmer on medium-low for about 10-15 minutes. 

While sauce is cooking, heat a small fry pan over low-medium heat and add in 1 tablespoon of the olive oil and the breadcrumbs. Stir continuously until they become golden brown, then remove from heat and set aside.

Once the pasta is done, strain it and add it to the cheese sauce (or vice versa if your pasta pan is bigger). While you are combining the pasta and cheese sauce, stir in the vegan mozzarella. Continue stirring while over low heat for another 2 minutes to combine the sauce and pasta nicely. 

Add mac & cheese to bowl, top with breadcrumb toping and enjoy! To add some extra spice, serve with a side of this Healthy Homemade Hot Sauce. 

Healthy Life Tip: To add some veggies or variations to the recipe, sauté or steam your veggies of choice while the pasta and sauce are cooking. Then add them to the pasta when you add in the mozzarella at the end. Some of my favorite combinations are peppers, mushrooms, and onions; spinach, broccoli, and tomatoes; and corn, peas, and black beans. Enjoy!

Healthy Recipes for Thanksgiving!

Thanksgiving can always be a tricky time to stay on track with your health goals or your healthy lifestyle, whether you're hosting a gathering or traveling to one. Here are some
of my favorite healthy recipes that can help you have both a flavorful,
fun thanksgiving, and remain on track as well!

If you're planning on having a heavier meal, here are some light appetizers you can easily make ahead of time to serve or bring with you:

      

Warmer finger foods are always fun as well. All of these wonton recipes are fun and healthy for everyone:

     

For the two taco wonton recipes above, you absolutely can't be without this Easy Avocado Dip:

And, finally, for some heartier appetizers, you'll want to check out these:

     

     

My family has always started Thanksgiving dinner with a traditional Italian tortellini soup. However, this light vegetarian seasonal soup would be a perfect start to any Thanksgiving meal. It's smooth and packed with flavor:

Here are some fun, healthy, and seasonal sides to include as well:

     

I hope this helps give you a few ideas as to what you can include in your Thanksgiving day, whether you swap out an older, less healthy recipe on your menu, or you simply bring along a healthier appetizer. For more recipes, you can check out the All Recipes tab, or check out my Pinboards for hundreds of different healthy recipes, especially Healthy Party Ideas.

A website I always check out when I'm busy planning for a party is Raise.com. They have hundreds of different gift cards to buy and sell for a discounted rate. It's such an easy and 

quick way to add some savings to all of your 

holiday and party purchases!

https://www.raise.com/buy-gift-cards
https://www.raise.com/sell-gift-cards 

For more, check out:

     

Warmed Sweet Potato w/Avocado Lime Spread

After making a batch of Avocado Lime Spread for my Quinoa Veggie Burgers, I had plenty of spread left over and didn't want any to go to waste so I looked around to see what else it would pair well with. I decided to bake a sweet potato and it turns out they are the perfect combination of tangy and sweet and can be a great snack, or a perfect little side dish! 

So easy too!

Warmed Sweet Potato w/Avocado Lime Spread: 

Organic Sweet Potato(s) - the quantity will depend on how much you want to make. Consider 1/2 sweet potato per person.

For the spread:

2 organic avocados
1 organic garlic clove, minced
1 organic jalapeño, chopped
juice from 2 organic limes
1/2 tbsp freshly chopped organic cilantro (more to taste)
1/8 tsp organic cumin

Simply bake sweet potatoes (skin on) at 350 degrees for about 40 minutes or until soft.

While the potatoes are cooking, prepare the Easy Avocado Lime Spread and set aside.

Once soft, peel the skin off (it should be very easy to remove at this point) and then slice into 1/4-1/2 inch slices. Top with spread and enjoy! 

Peach Mango Tofu Wraps with Pepper Lime Salsa!

Peach Mango Tofu Wraps:

Makes 8-10 wraps

1 package organic firm tofu

2 organic avocados

1 jar 365 Organic Peach & Mango Salsa 

Peper & Line Salsa to taste

To prepare the tofu drain and then slice into strips. Place the tofu in a baking dish (with a cover) and mix 1 cup of the salsa in with the tofu. Let the tofu marinate, preheat the oven to 350, and begin preparing the Easy Pepper & Lime Salsa.

Once the salsa is complete and marinating, put the tofu in the oven and bake for 15 minutes, stirring after 7 minutes.

When the tofu has 5 minutes remaining, cut up the avocado, and place wrap rolls on a baking safe dish and place in the oven to warm for final minute of cooking. 

Once everything is complete place desired ingredients in warmed wrap, add a tbsp or two of extra salsa to the wrap and enjoy! 

Healthy Life Tip: When calculating nutrition information, take into account about 1 tablespoon of salsa per wrap in addition to what you add, as this represents the marinade. 

Sautéed Tofu & Veggies in Peanut Sauce

Sautéed Tofu & Veggies in Peanut Sauce:

Serves 6:

4 servings Pearled Couscous (I use RiceSelect and do not add salt or butter)

2 packages of Extra Firm or Firm Organic Tofu (I use Nasoya)

12 tbsp 365 Organic Peanut Sauce (separated into 6, 2, 3, 1 servings)

1 cup shredded or diced organic carrots 

1 cup chopped organic broccoli florets

2 cups organic snap peas

1 cup 365 organic raw cashews, lightly crushed

1 lime (optional) 

First drain and cube to tofu (I cut each container into 60 pieces by slicing 4x5x3) then marinate the tofu in 6tbsp of the peanut sauce for at least 20-30 minutes. I like to do this at the beginning of the day and keep in the fridge so that it can marinate all day and be ready to use when it's time to prepare dinner. If you do the same, take the tofu out of the refrigerator when you begin so that it can start to reach room temperature. 

Set the water to boil for the couscous, but do not add couscous until completing next step. Briefly steam your veggies so they are are almost fully cooked then transfer them to a large pan over low heat, add 2 tbsp of the peanut sauce and mix thoroughly. Add tofu to pan, gently flip together with vegetables and another 3tbsp of peanut sauce, partially cover, turn heat to medium, and let sit. 

Once the tofu and veggies are heating, add couscous to boiling water and cook as directed. While couscous is cooking monitor tofu and veggies stirring occasionally and add in the cashews. 

Once couscous is cooked, drain add remaining 1 tbsp of peanut sauce and mix thoroughly throughout the couscous. Divide couscous onto plates or into bowls, then top with tofu and veggies and serve with a lime wedge! 

Enjoy!

Healthy Life Tip: Cook extra and save for an easy healthy lunch or dinner later in the week!

Nutrition Info per serving:

344 calories, 8.6g fat, 0.8g sat fat, 0g trans fat, 0mg cholesterol, 298mg sodium, 43g carbs, 3.3g fiber, 8.6g sugar, 20.2g protein