Vegan Lasagna

This delicious recipe is both vegan and gluten free! Not only is it easy to prepare, but it is also super satisfying. Feel free to experiment with more veggies between layers!

Ingredients:

2-3 zucchinis sliced thin using a mandolin 

1 pound extra-firm tofu (pressed to remove moisture)

About 1 cup tomato sauce

2 cups chopped fresh spinach 

1 tbsp garlic powder

1 tsp oregano 

1 tsp basil

1 tsp lemon juice

1 tbsp olive oil 

sea salt 

• Place zucchini slices in a single layer on a baking sheet and sprinkle with sea salt to remove moisture.
• Meanwhile, add tofu, garlic powder, oregano, basil, and lemon juice to a food processor. Blend until smooth. Slowly stream in olive oil until desired consistency is reached. 
• Pat zucchini slices dry.
• In a glass baking dish, layer sauce, zucchini, tofu "ricotta", and spinach. Repeat layers until you run out of ingredients.
• This can be eaten raw, or baked for 10 minutes at 375 and served warm.
• Slice and enjoy! 

Quinoa-Stuffed Butternut Squash

                         
About a week ago, the two of us purchased a butternut squash. Ever since then, it has been patiently waiting on our kitchen table to become something even more spectacular. Last night, we decided to use half of the squash to create a hearty, satisfying, and veggie-filled meal for two!

Ingredients:

the bottom half of one butternut squash (hollowed out and seeds removed)
1/4 cup cooked quinoa
1/4 cup rinsed black beans
1 tbsp olive oil
1 tsp minced garlic
1 cup chopped mixed vegetables (we used bell pepper, onion, mushroom, and tomato)
3 tbsp goat cheese
1/2 tbsp parmesan cheese
2 tbsp mozzarella cheese
salt and pepper to taste

• Place butternut squash "bowl" cut-side down on a baking sheet and bake at 375 for 30 minutes or until tender
• Heat oil and garlic in a large skillet.
• Add chopped vegetables and saute until soft, about 4-5 minutes.
• Remove frying pan from heat, and combine cooked vegetables with quinoa, beans, and goat cheese.
• When your butternut squash is cool enough to touch, flip it over and begin stuffing with quinoa mixture. 
• Top with shredded mozzarella, parmesan, and your choice of seasoning. 
• Return stuffed squash to oven and broil for three minutes, or until cheese is golden brown. 
• Cut in half to share, or keep it all to yourself! (we won't tell anyone)

Crusted Sweet Potato & Kale "Pizza" Tart

So I was feeling a little daring tonight and decided to create my own "pizza" tart concocsion since I have tons of organic kale left from my soup yesterday. As many know, my roomate and I are infatuated with pizza--with a commitment to healthy living, we create variations using wholesome alternatives to pizza dough such as quinoa and cauliflower. For this recipe, I really wanted to experiment with ingredients to make a tart-like crust without the gluten. Needless to say---Wa La! This recipe uses all natural ingredients and comes with a guilt-free tummy. Enjoy!

 

Ingredients: makes four 5" mini tarts

Crust:

3 medium sweet potatoes (cooked and mashed)
1/2 Cup cooked Quinoa grounded in a food processor, or Quinoa Flour
2 tbsp. Flax Meal
2 tbsp. egg whites
1 tbsp. extra virgin olive oil
1/2 tsp fresh dill, chopped
salt and pepper

Tart Topping:

1 bunch kale, stems removed and chopped (don't be afraid to use a lot--it shrinks when cooked)
1 tbsp. extra virgin olive oil
1 tsp. balsamic glaze (you may use sauce instead if you prefer the "pizza" taste)
1 1/2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 cup heirloom cherry tomatoes
1/4 white onion, sliced
1/2 medium zucchini, grated/peeled
1/2 tsp. oregano
goat, mozzarella and parmesan cheese to garnish
salt and pepper to taste

Directions:

Crust:

- Preheat your oven to 400 degrees and boil sweet potatoes in a medium saucepan for about 10 min.
- once sweet potatoes are tender, drain and mash them.
- place grounded quinoa into a mixing bowl and add in the sweet potato, egg white, flax meal, and olive oil until dough like consistency (it will still seemed mash-like). Toss in the chopped dill.
- Using a baking sheet, cover with parchment paper and spread the batter evenly into 4 rounds about 1/4 in. thick. (if you want it larger, just spread evenly throughout!)
- Bake for about 15 minutes or until base is set and fairly cooked through. Remove from oven.

Topping:

- Using a mixing bowl, combine the olive oil, balsamic glaze and garlic. mix well.
- Using a basting brush, coat the crusts.
- In a second bowl, toss in the kale with lemon juice coating well.
- next, top the crusts with the kale, heirloom tomatoes, zucchini and onion.
- garnish with goat, mozzarella and parmesan cheese to your desire.
- add oregano, salt and pepper to taste.
- bake in the oven for about 15-18 minutes or until the edges are slightly browned and crisp.
- serve immediately, enjoy!

**Add your favorite meat to salt things up a bit, layer the cheeses before the toppings, or substitute your favorite autumn seasonings!

Sweet Potato, Lentil & Kale Soup

Fall is officially here and it's the perfect time for cozy nights cuddled with a fresh, homemade soup! It's the season for sweet potato and kale---what's not to love? This wholesome, fresh vegetarian soup will bring a joy to your tastebuds without the harsh, processed additives. Make it gourmet with a little goat cheese and toast up some delicious garlic bread with olive oil for a tasteful accent---again, what's not to love? So sit by the fire and pop in a movie and enjoy this heart-warming dish. Good for your heart, and your health. Bon appetite!


Ingredients:

2 tbsp. extra virgin olive oil
1 tbsp. minced garlic
1/4 white onion, chopped
1 bunch Trader Joes organic kale, stems removed and chopped (heaping, 1 cup)
2 medium heirloom tomatoes, chopped
1/2 cup dried lentils
4-5 cups vegetable broth
1 medium sweet potato, peeled and cubed
1/3 cup kidney beans
1 medium zucchini, cubed
1/3 cup brown rice medley (I used cooked rice)
1 tbsp. dried/fresh Thyme or your favorite autumn seasoning (oregano, basil, etc.)
1 tsp. paprika
1/2 tsp. garlic powder
goat or parmesan cheese
salt and pepper to taste

Directions:

- Using a medium sized pot or saucepan, heat olive oil over medium heat adding in the chopped onion for about 5 minutes, until lightly browned.
- add in chopped tomatoes, garlic, thyme, paprika, and garlic powder and cook for about 3-4 minutes.
- next add in dried lentils, brown rice and stir coating the spices. Then, add in the vegetable broth. Simmer on medium-high for about 15 minutes (depending on rice, cook longer if required in directions)
- add in the sweet potatoes, zucchini and simmer for about 10 more minutes (add a cup of water depending if you want a thick or thin consistency)
- once the sweet potatoes are tender, add in the kidney beans and kale. Simmer for 2-3 minutes, until kale is wilted. It's best not to overcook the kale!
- add salt and pepper to taste
- serve warm and top with goat or parmesan cheese (:

**This is my vegetarian version. Feel free to add your favorite meat or sausage to beef up the recipe!

Pumpkin Chili

These past few days, the two of us have come down with serious case of pumpkin fever! The fall weather is finally upon us and what better way to warm up this October than with a satisfying bowl of pumpkin chili? This recipe is super satisfying on its own, but is even more delicious served beside a grilled cheese sandwich! 

Ingredients:

1 lb ground turkey meat
1 yellow pepper diced
1 small onion diced
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
1 15 oz can pumpkin puree *(NOT pumpkin pie filling!)
1 15 oz can black beans not drained
1 15 oz can pinto beans not drained
1 28 oz can diced tomatoes not drained
2 tsp olive oil
salt and pepper to taste

optional:
sour cream or yogurt

• In a large skillet, brown turkey meat with pepper, onion, and olive oil.
• While the meat and veggies are cooking, add cumin, chili powder, garlic powder, onion powder, salt, and pepper. 
• When the meat is finished cooking, add pumpkin puree, beans and tomatoes in their juices.
• Cover pan and simmer chili until completely warm.
• Divide chili into bowls and top with either sour cream or plain non fat greek yogurt.

**Makes about 6 servings!
**Replace meat with an additional can of beans for a vegetarian option!

Apple Cinnamon Baked Oatmeal

Happy Fall! It is officially October and this wonderful crisp weather definitely calls for some type of apple-cinnamon concoction. This oatmeal is perfect for any meal and is oh so very addicting! WARNING: Your kitchen will smell HEAVENLY.

Ingredients:

2 cups old fashioned oats

1/4 cup light brown sugar

1 1/2 tsp cinnamon

1 tsp baking powder

1 1/2 cups milk (we used unsweetened almond milk)

1/2 cup unsweetened applesauce
1 egg
1 tsp vanilla extract
1 cup diced apples of your choice

• preheat oven to 350 and grease a baking dish with cooking spray
• combine oats, brown sugar, cinnamon, and baking powder in a large bowl
• beat milk, applesauce, egg, and vanilla in a separate bowl 
• add wet mixture to bowl of dry ingredients and mix until well combined 
• fold in chunks of apple 
• pour mixture into prepared pan and bake for 20 minutes or until oatmeal is golden brown
• serve with a little extra brown sugar, raisins, or nuts! 

***This recipe can be altered to make breakfast granola bars! Add only 1/4 cup milk for a less moist mixture and the bake can be cut into chewy bars that will stick together for a perfect filling breakfast on the go.

Gluten-Free Zucchini Crust Pizza

If you know anything about either of us, you would know our over excessive, deep and passionate love for pizza. We are constantly looking for ways to indulge in this classic New York favorite without consuming all of the unwanted calories. This healthy spin on our fav dish is not only gluten free, but loaded with filling veggies!


Ingredients:

Crust:

1 large egg or 2 small eggs
3 small-medium zucchinis, grated
1 1/2 Cups grated parmesan or mozzarella cheese (we used mozzarella and we loved it!)
1/2 tsp, italian seasoning
salt

Toppings:

We used a variety of veggies, but feel free to throw on your favorite toppings!

Trader Joes pizza sauce
low-moisture part-skim Mozzarella cheese, shredded
mini heirloom tomatoes
chopped red onion
baby bella mushrooms, sliced
multi-colored peppers
fresh basil
salt and pepper to taste

To Bake Crust:

• preheat oven to 450
• using a hand grater, grate the zucchini into a large bowl
• pour zucchini into a strainer and squeeze out the water
• pour back into bowl, add the shredded cheese and egg until combined
• place a sheet of wax paper on top of a baking sheet (or use cooking spray and top with flour)
• spread out the dough batter evenly 1/2 inch thick
• sprinkle the italian seasoning over the crust (also salt and pepper to taste)
• bake in the oven for 15-20 minutes or until lightly browned

Pizza:

• while crust is baking, sauté vegetables of your choice
• once the crust is cooked, spread the sauce
• sprinkle the cheese and place your favorite toppings
• bake in the oven until cheese is melted, approximately 8-10 min.
• enjoy!

Baked Banana Chips

These simple little bite-size chips are perfect for satisfying those sweet-tooth cravings. Eat them on their own or dip them in peanut butter for an extra delicious snack! :)

Ingredients:
Banana
Cinnamon

• preheat oven to 200 degrees
• cut a peeled banana into thin slices using a knife or mandoline 
• line a baking sheet with parchment paper or use a nonstick pan
• lay banana slices on prepared baking sheet and lightly sprinkle with cinnamon 
• bake for about 2 hours, flipping once halfway through 
• remove pan from oven and transfer banana chips to cooling rack to harden

Tofu "Meatballs" and Spaghetti Squash Bake

Ingredients:

Spaghetti Squash Bake:

1 spaghetti squash (size will vary)
tomato/marinara sauce (homemade or store bought)
1 large sliced tomato
1/2 bag fat free shredded mozzarella cheese
fresh basil
salt & pepper to taste


Tofu "Meatballs":

1 1/2 tbsp olive oil
1/2 cup diced onion
1 1/2 cloves chopped garlic
red pepper flakes
7 oz extra firm tofu (drained and crumbled)
1/2 scrambled egg
1/2 c bread crumbs (we made our own using toasted ezekiel bread, seasoning, and parmesan cheese!)
~1/4 c flax meal
salt & pepper to taste


Spaghetti Squash Bake:

• preheat oven to 375
• pierce the squash in multiple spots to prevent it from exploding in the oven!
• lay the squash in a baking dish and cook for about 45 minutes (cooking time may be longer for larger squash)
• once cooked through, remove quash from oven and set aside, allowing it to cool
• when it is cool enough to handle, slice in half lengthwise and remove seeds
• using a fork, begin scraping the squash in a downward motion creating spaghetti-like strands
• empty contents into a bowl and combine with sauce of your choice
• pour spaghetti squash/sauce mixture into a baking dish
•  top with sliced tomato, mozzarella cheese, and finish with fresh basil
• bake at 350 for 10 to 15 minutes or until cheese is completely melted

Tofu "Meatballs":

• preheat oven to 350
• crumble drained tofu into a bowl
• heat olive oil in a skillet over medium heat
• sauté onion, garlic, mushroom, and crushed red pepper flakes until caramelized and soft
• add cooked vegetable mixture and tofu to food processor along with breadcrumbs and egg until well combined (add extra breadcrumbs as needed) and return mixture to bowl
• oil a baking sheet with cooking spray 
• begin rolling tofu mixture into "meatballs" between hands
• roll tofu "meatballs" through flax meal or flour before moving to prepared baking sheet.
• bake for approximately 30 minutes at 350, flipping half way through
• add finished "meatballs" to sauce of your choice and serve over spaghetti, or alongside our spaghetti squash bake!

Single Serving Protein Pancake

Ingredients:

Pancake:

1/2 tsp coconut oil

1/4 cup rolled oats

2 egg whites

1/2 sliced banana

1/2 scoop vanilla protein powder

2 tsp chia seeds

Topping:

1/2 cup plain non fat greek yogurt 

blueberries

strawberries

• Heat coconut oil in medium skillet. Meanwhile, mix all ingredients in blender until well combined and consistency resembles a thick batter. When pan is heated, pour mixture into pan and cook as you would a normal pancake. Remove from heat and serve with your choice of toppings!

Oatmeal Power Bowl

Ingredients:

1/4 cup cooked steel cut oats
2 tsp chia seeds
sautéed spinach, green pepper, mushroom
diced tomato
1 over easy egg
crumbled goat cheese
fresh basil
salt and pepper to taste

• Layer ingredients as you wish!