All posts filed under: healthy eating

Food: Vegetarian Dinner Ideas For That Get Together Or A Party of One

A friend asked me what I’d be giving up for lent this year and I said – same as every year – meat. Which is what my family’s done for generations. But with that sacrifice, one must be creative in serving up mostly vegetarian dishes in a household addicted to meat. So, I went searching online for ideas and lucky for me and perhaps even for you this suggestion popped up – 117 vegetarian dinner ideas for a party – which could very well mean a party of one or two just as well 😉

Food: How to Substitude Ingredients and This Recipe

I have to admit, I switch up ingredients all the time while preparing a meal. For example – I am allergic to soy, so I use Worcestershire sauce instead. I hate the taste of fish, so I never add fish sauce to any Asian dish. So I was glad to find a list of alternatives here, for ingredients. What have you substituted, and share your experience or other recommendations Here’s a recipe for dinner tonight for the family – spicy eggplant pasta    {featured image source}

Food: Chicken or Beef Tacos – Another Version Added To My Collection of Taco Recipes

Tacos it is – again – but I am not complaining and after testing out this recipe, I doubt the family will complain either. Except for one thing – I do not like ground chicken – I preferred pulled chicken instead. So, that’s how this recipe will go down in my household. Feel free to add you favorite protein. INGREDIENTS 2 tablespoons extra virgin olive oil 1 pound ground chicken, beef, or turkey 1 yellow onion, chopped 2-3 teaspoons chipotle chili powder use to your taste 2 teaspoons smoked paprika 1 1/2 teaspoons ground cumin 1 teaspoon garlic powder 1/4-1/2 teaspoon crushed red pepper use to your taste 1/2 teaspoon dried oregano 1 teaspoon kosher salt 12 hard shell tacos 2 cups shredded Mexican cheese CILANTRO LIME RANCH 1 cup sour cream or plain Greek yogurt 3/4 cup fresh cilantro, finely chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine juice from 2 limes 1 teaspoon kosher salt  {more} On another note – would you take a trip to New York just to see this Broadway musical – about Princess Diana?  

Food: Dinner Tonight – Mushroom Taco and Garlic Lime Sauce

Haven’t written much about what I am aiming to cook for the fam – but tonight, we are excited that my American football team, the 49ers will be playing in the Superbowl. There was a crazy madness to the city yesterday as everyone was shopping for Superbowl snacks, and beverages, as well as the usual Taco, nachos and other finger foods ingredients to be served at a Superbowl gathering all over the city in anticipation for a Superbowl win. So naturally, tacos will be served with beer in our household and this recipe seems like a pretty good addition to the usual shredded chicken or beef tacos I make every year. INGREDIENTS 2 cloves garlic, minced or grated 2 tablespoons chili powder 2 teaspoons smoked paprika 2 chipotle peppers in adobo ¼ cup apple cider or white vinegar 2 cups fresh pineapple chunks 1 tablespoon toasted sesame seeds 2 tablespoons extra virgin olive oil 8 ounces cremini mushrooms, chopped 1 yellow onion, thinly sliced 3 cups shiitake mushrooms, sliced 1/2 cup fresh cilantro, chopped 12 …

England Travel Continues

One of the things I miss the most while on the road, is making a home cooked meal. Even though that’s the case,  I still am intrigued by the many helpful hints or suggestions for cooking and recipes. Do you have cooking secrets you wish to share? Are you more of a traditional cook or one who prefers a slow-cooker {featured image – recipe to the lemoniest roast chicken}

Food: Dinner Tonight – Spicy Vegetarian and Tortilla Soup

After a week or more of pure sunshine, we experienced heavy rains overnight – and colder temps. So, soup is in order – especially since I am really craving Mexican food. This vegetarian and tortilla soup will do the trick minus the crockpot suggestion for my love of cooking. INGREDIENTS 1 medium yellow onion, diced 1 poblano pepper, diced 2 jalapeños, seeded and chopped 2 cloves garlic, minced or grated 2 teaspoons ground cumin 1 teaspoon dried oregano 4 cups low-sodium vegetable broth 2-3 canned chipotle peppers in adobo, finely chopped 1 (28 ounce) can fire roasted diced tomatoes kosher salt and pepper 1/2 cup uncooked quinoa juice and zest of 1 lime 1/2 cup fresh cilantro, chopped, plus more for serving tortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving  {more} On another note – what movies have you seen at home or at the movie theater?  Here’s what I’ve been up to.  

Holiday Series: Thanksgiving Preliminary Prep

I start out with one menu – and then shift it throughout the week leading to Thanksgiving, so with that mindset, here’s what I am considering for the holiday, perhaps even leading to smaller dinner parties up to New Year’s eve. {featured source and inspiration for this blog post}

Food: Holiday Series – Thanksgiving Main Course

I am not a fan of Turkey, never have been and I doubt I’ll ever be. So this year, while searching for a main dish recipe I can live with, I stumbled upon this one, while reading an article on ‘how to have a sustainable Thanksgiving.’  And guess what? We are having A butternut Squash Vegducken! INGREDIENTS 1 cup pecans 1 (7 1/2″-long) zucchini 1 (9 1/2″-long) globe eggplant 1 (11 1/2″-long) butternut squash 2 scallions 2 garlic cloves, divided 1 shallot, coarsely chopped 1/4 pound shiitake mushrooms, trimmed, coarsely chopped 1 tablespoon olive oil 9 sprigs thyme, divided 1 cup (2 sticks) unsalted butter 1/2 teaspoon red pepper flakes 2 tablespoons pure maple syrup 2 large eggs 1 cup finely grated Parmesan 1/2 cup fine plain breadcrumbs 6 tablespoons coarsely chopped parsley, divided Kosher salt 2 tablespoons mint, coarsely chopped 1 tablespoon fresh lemon juice Special equipment: Kitchen twine  {follow recipe here} And in case you are curious about the sustainable Thanksgiving suggestions, I have included the article here.    {featured image credit}

Holiday Series: Vegan Pumpkin Mousse

I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving.  So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree  1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt  {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning.  {featured image source and inspiration for this post}

Food: Dinner Tonight – White Bean, Chicken, Squash Soup

Walked out of the house this morning at 5:30, headed to my commuter train, and I actually shivered. It was breezy and cold. Did I mention just how much I love this time of year? Well, I do. So, while on the train, I normally go over my to-do list, which of course includes dinner for the family, and considering the cold, although it will hit up to the 70’s mid-day, I know by dinner time it will dip down–just in time for a bowl of soup and toasted second day old Italian bread. This recipe is the perfect combination of ingredients and so easy to make and can be made with a crockpot as suggested. INGREDIENTS 2 tablespoons salted butter 1 pound chicken breasts or thighs (use bone-in for additional flavor) 2 shallots, thinly sliced 4-6 cloves garlic, minced or grated 4 ribs celery, chopped 3 sprigs fresh thyme + 2 tablespoons thyme leaves 2 sprigs fresh rosemary 6 cups low sodium chicken broth 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1 cup grated parmesan, plus 1 parmesan rind 1 pinch crushed red pepper flakes kosher salt and black pepper 1 can …