Chocolate with Sea Salt Toast

 Breakfast, Dairy Free, Egg Free, Food Find, Soy Free, Vegan, Vegetarian  1 Response »
Mar 072012
 

I have written several posts featuring Justin’s Nut butter; Peanut Butter Cup Toast, Baked Monkey Oats and Chocolate Hazelnut and Peanut Butter Baked Oats but there was one more version that was calling my name. The idea was suggested in a comment on my peanut butter cup toast post by Lynn at The Actor’s Diet.

Chocolate with sea salt – brilliant!

I have a feeling no one will be too mad at me.  I just love simple recipe ideas, and tweaking them just a bit can make things fresh and exciting, even when using similar ingredients.

Chocolate and sea salt is my favorite dessert flavor by far, so to make it for breakfast feels sinful.  And at 6 grams of dietary fiber, 8 grams of protein and no cholesterol, it’s actually good for you too!
SWOON.

Chocolate with Sea Salt Toast

Serves 1
Vegan, Dairy Free
Ingredients
1 slice Ezekiel Bread
2 Tbsp chocolate hazelnut butter, I used Justin’s Nut Butter
Sprinkle of coarse sea salt
Directions
1. Toast bread; spread hazelnut butter over evenly, sprinkle with sea salt.
Nutrition Facts
1 Serving
Amount Per Serving
Calories            270
Total Fat          16.5 g
Saturated Fat    2.5 g
Polyunsat. Fat   0.0 g
Monounsat Fat  0.0 g
Cholesterol       0.0 mg
Sodium             310.0 mg
Potassium         75.0 mg
Total Carbs       25.0 g
Dietary Fiber    6.0 g
Sugars               7.0 g
Protein              8.0 g

Sunshine Falafel Burgers with Spicy Lime Tahini Sauce

 Food Find  No Responses »
Sep 072011
 
Last night I was at yoga and was talking to a couple about my upcoming trip to San Francisco and Sonoma. They were telling me what wineries to check out etc. when my friend Jodi came over to talk about how she just watched Forks Over Knives (great documentary about food and health and it’s now on Netflix!) and then we started discussing cow and goat products; specifically about casein, the protein found in dairy/cow’s milk. Casein is the main animal protein discussed in the China Study in relation to cancer growth, heart disease and a whole other host of diseases that Dr Colin Campbell believes are caused by the Western diet of animal foods.  When I looked up information on goat milk I found this interesting write up on it on the Worlds Healthiest Foods website that I trust when it comes to most nutrition info.
Perhaps the greatest benefit of goat’s milk, however, is that some people who cannot tolerate cow’s milk are able to drink goat’s milk without any problems. It is not clear from scientific research studies exactly why some people can better tolerate goat’s milk. Some initial studies suggested that specific proteins known to cause allergic reactions may have been present in cow’s milk in significant quantities yet largely absent in goat’s milk. The alpha-casein proteins, including alpha s1-casein, and the beta-casein proteins were both considered in this regard. However, more recent studies suggest that the genetic wiring for these casein proteins is highly variable in both cows and goats and that more study is needed to determine the exact role these proteins might play in the tolerability of goat’s milk versus cow’s milk.
 I take this to mean that there is some form of casein in goat milk but not at the same levels as cow milk.
I went further to look up additional information on dairy allergies/intolerance and found that, according to WHF, people who have full fledged dairy allergies that initiate an autoimmune response are typically caused by casein which is the dairy protein. Dairy intolerance being most typically caused by the milk sugar which is lactose.  They may not have enough of the enzyme called lactase to break this sugar down and this can cause uncomfortable bloating, flatulence and other unpleasant things. 
If an allergy or intolerance is present, then one must be careful about eating processed foods as well!  Look at this table where they show other foods that might contain hidden casein.
Processed foods that may contain casein:


Bakery glazes
Breath mints
Coffee whiteners
Fortified cereals
High-protein beverage powders
Ice cream
Infant formulas
Nutrition bars
Processed meats
Salad dressings
Whipped toppings

How does all this cow and goat talk tie in with the couple I was discussing my trip with?
When they overheard us talking about cow and goat they asked why we were talking about this, with an amused look.  I told her I write a food blog and Jodi and I eat similar meatless diets so Jodi and I are always talking about food.  
Then I found myself almost apologizing for/defending my choice, and after class I thought about it more.  I need to stop apologizing for this choice. When I started cutting most animal foods out I decided to just take one day at a time and not take an all or nothing approach and so far it has been a wonderful experience. Up to now, I have made an exception of the occasional honey, chocolate, fish and goat cheese.  In fact, I did splurge on some goat milk feta with olive oil, basil and garlic from Sharon from Terks Goat Farm at the St Augustine Farmers Market and it is delicious.  But, going forward, I think I might start cutting back on these even more too. 
The fact is that the plant foods have been so tasty that I haven’t wanted to allocate many calories to meats and cheeses.  No one really seems to believe me, especially about the cheese, but it’s true!

I promise that you can make these plant based foods taste so delicious on their own with just a little desire, planning and creativity. I love chickpeas smashed with seasonings, I love roasted veggies, I love nut and nut butters and I love my coconut-banana-chocolate Ice Cake and I love these Sunshine Falafel Burgers with Spicy Lime Tahini Sauce…..they are the perfect convenience food for those of us that need a quick fix!

I liked mine wrapped in lettuce but feel free to try it out with a whole wheat or gluten free bun.  It’s so much fun to experiment and play with recipes and variations. If you don’t consider yourself a great cook but want to try out the plant based diet this is a great way to start.  Roast yourself up a couple trays of veggies and grab some burgers and you’ll be on your way in no time!

 

Sunshine Falafel Burgers with Spicy Lime Tahini Sauce
Tahini Sauce inspired by Carol’s Falafel Sauce
Vegan, Gluten Free
Serves 4



Ingredients


4 Sunshine Falafel burgers
8 large leaves romaine lettuce


Spicy Lime Tahini Sauce
1 clove garlic
3 Tbsp tahini
3 Tbsp agave
3 Tbsp water
Juice 1 lime (about 3 Tbsp)
1/4 tsp cayenne
Dash coarse sea salt


Optional 
Sprouts
Tomato slices
Onion slices 


Directions


1. Cook burgers to package directions.


2. Blend sauce ingredients in Magic Bullet or small blender. 


3. Pour about 1 to 2 Tbsp sauce per burger.  (There will be some sauce left over.) Serve burger wrapped with 2 romaine lettuce leaves and additional toppings if desired.

Per Burger with Lettuce, tomato, onion and sprouts
Nutrition Facts

4 Servings
Amount Per Serving


Calories 243.1
Total Fat 11.2 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 264.5 mg
Potassium 135.3 mg
Total Carbohydrate 27.7 g
Dietary Fiber 6.9 g
Sugars 1.0 g
Protein 10.8 g


Vitamin A 13.9 %
Vitamin B-12 0.0 %
Vitamin B-6 2.1 %
Vitamin C 14.0 %
Vitamin D 0.0 %
Vitamin E 1.0 %
Calcium 7.2 %
Copper 2.0 %
Folate 8.6 %
Iron 17.2 %
Magnesium 1.5 %
Manganese 8.8 %
Niacin 1.5 %
Pantothenic Acid 1.3 %
Phosphorus 2.1 %
Riboflavin 2.4 %
Selenium 0.3 %
Thiamin 2.9 %
Zinc 0.9 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Spicy Lime Tahini Sauce
Nutrition Facts

About 12 Tbsp
Amount Per Tbsp
Calories 28.6
Total Fat 2.0 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.8 g
Cholesterol 0.0 mg
Sodium 17.3 mg
Potassium 21.0 mg
Total Carbohydrate 2.4 g
Dietary Fiber 0.4 g
Sugars 1.3 g
Protein 0.7 g

Vegetarian Breakfast Burger with Fresh Tomato, Sprouts and Carrot-Mustard Sauce

 Food Find  No Responses »
Aug 212011
 
Could I be the next Food Network Star with my Breakfast Burger with Fresh Tomato, Sprouts and Carrot Mustard Sauce? Something along the lines of a plant-based Sandra Lee Perhaps?

At first I was a little guilty.  It’s not like I was actually going to be making these burgers from scratch.  But after my first recipe-free veggie/bean burger attempt came out more like brown burger mush I realized I needed some help.  Hey, I’m sort of new to this totally meat-free thing. So when I came across these Sunshine Burger samples at Native Sun that don’t have soy or wheat in them (so my daughter can eat them) it was like the heavens opened up and light shone down.  I believe I heard angels singing. 

Why the excitement? 

Let’s just say my new way of eating is taking a bit of an adjustment period for the family, which is understandable.  My husband Chris grew up in Jacksonville Florida.  Now mind you, I love it here, but the main staple is meat.  Let’s see, we have Bono’s BBQ, Sonny’s BBQ, Longhorn Steakhouse, Roadh0use, Texas Roadhouse, Ted’s Montana Grill and on and on, all based solely on meat.  Ten years back my new husband and I got married and in the back of his mind he was probably thinking I was already a bit weird as it was, if you’ve read my background, but whatever,  we were shiny new newlyweds, young and in love so it could be overlooked.  Little did he know…..there was more (or shall I say less) to come. 
In 2008 we had a beautiful baby girl who happened to have some SERIOUS eczema issues that we were paying $300 a tube each month for steroid cream not approved for her age so she wouldn’t scratch her eyelids until they bled.  Against the recommendation of the pediatrician I had her allergy tested and sure enough she tested positive for food allergies out the wazoo.  I immediately announced we can’t feed our, at the time, one year old daughter, wheat, eggs, dairy, soy, cod fish, peanuts, tree nuts, seeds (she can eat moderately) and all those synthetic dyes like red 40.  At first no one really believed me.  After all, the doctors said it’s not food related and you can’t eliminate all that from her diet, right?  I just say give me a chance and let me try.  And it worked.  So we got used to that and switched her to all free range organic meats, organic veggies and fruits and few snacks that come from Native Sun. 
And then I read the China Study. 
And then I made some seriously mushy bean burgers.  
My poor hubby doesn’t know what hit him.

So there you go.  That’s why the excitement over finding some seriously delicious, convenient burgers we can all eat. I needed an easy and tasty and cheap option.  Another bonus was that these were on SALE so they came to just over $1 per burger and with working full time the convenience factor won out.  Hellooo it’s like my very own dollar value menu or whatever they call it. Normally I  make most everything else from scratch so I had to let go of the guilt. 

And buy eight boxes.

Here is what I bought

Two breakfast:
Ingredients:
Organic sunflower seeds
organic brown rice
organic adzuki beans
organic hemp seeds
organic onion
organic bell pepper
organic herbs
organic paprika
organic black pepper
sea salt

Two Falafel
Ingredients:
Organic raw ground sunflower seeds
organic brown rice
organic chick peas
organic split peas
organic tahini(ground toasted organic sesame seeds)
organic sesame seed paste
organic parsley
organic cumin powder
organic garlic

Two Southwest
Ingredients:
Organic ground raw sun-flower seeds
Organic Brown Rice
Organic Carrots
Organic Black Beans
Organic Bell Peppers
Organic Cilantro
Organic Garlic
Organic Jalapeño Peppers
Organic Ground Cumin Seeds
Organic Onion
Sea Salt

Two Garden Herb
Ingredients:
Organic Ground Raw Sun-flower Seeds
Organic Brown Rice
Organic Carrots
Organic Herbs
Sea Salt
The first one I tried out was the morning after my purchase…the breakfast burgers.  I paired it with a slice of toasted sesame Ezekiel bread, some juicy fresh tomato, sprouts and I thought about what I used to like on my breakfast sandwiches in the mornings.  Typically a slice of Kraft yellow American cheese that I promptly threw out once I read the ingredients on the low fat slices I had, way back when.  I wanted to create a nice substitute, but I have a hard time calling something “vegan cheese” that doesn’t have cheese in it.  This sauce is made with carrots, nutritional yeast, spices and mustard but it just happens to taste a bit like cheddar and is delicious in it’s own way.  I’m reminded of my friend Cara when she talks about spaghetti squash.  Don’t eat it as a replacement for spaghetti.  You’ll have a hard time loving it.  Love it for the delicious squash that it is.  As for the burger, in every bite I could taste the perfectly seasoned brown rice, nutty sunflower and hearty hemp seeds.  It was the burger I had set out to make after the last perfection I ate at Cafe Karibo in Fernandina, but the best part about this is I can have it every day for just over a buck. 
Another option is to add some roasted veggies which would be delicious. For those of you new to my blog I roast four trays of veggies every weekend and sometimes more during the week and add them to everything.  But that’s another post.  This time I just wanted to keep it simple.

Breakfast Burger with Fresh Tomato, Sprouts and Carrot Mustard Sauce
Serves 1
Vegan

Ingredients

1 Sunshine Burger, Breakfast Burger (or bean burger of choice)
1 slice sesame Ezekiel bread, toasted, or bread of choice
1 slice fresh, organic, ripe tomato
Sprouts
1 leaf fresh organic romaine
Drizzle of Carrot Mustard Sauce (will make lots of extra for later)

Carrot Mustard Sauce (blends and cooks down to about a cup)
Inspired by this recipe
1/2 cup shredded carrot
1/2 cup water
4 Tbsp non-GMO cornstarch
4 Tbsp nutritional yeast
1 Tbsp fresh lemon juice
1 tsp each onion powder, garlic powder, ground mustard
1/4 tsp sea salt

Directions

1. Blend carrot mustard sauce in a magic bullet or blender; heat in a small sauce pan over medium high heat, stirring constantly, to just gently boiling, reduce heat and simmer until thickened, about three minutes.  If too thick add a bit of additional water.

2. Cook burger to package directions; top toast with lettuce, burger, tomato, drizzle of sauce and sprouts.

****I did the nutrition info separate as you may have other bean burgers on hand or different bread.

 

Nutrition Information
Per Tbsp Carrot Mustard Sauce
Amount Per Serving
Calories 10.6
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 39.6 mg
Potassium 55.4 mg
Total Carbohydrate 1.7 g
Dietary Fiber 0.6 g
Sugars 0.3 g
Protein 1.8 g
Vitamin B-12 16.6 %
Vitamin B-6 60.6 %
Niacin 35.2 %
Riboflavin 70.8 %
Thiamin 80.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Information
Breakfast Hemp Burger
Amount Per Serving
Calories 210
Total Fat 9 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 300 mg
Total Carbohydrate 26 g
Dietary Fiber 5.0 g
Sugars 1.0 g
Protein 8.0 g

Nutrition Information
1 slice Ezekiel Bread
Amount Per Serving
Calories 80
Total Fat 0.5 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 80.0 mg
Potassium 75.0 mg
Total Carbohydrate 15.0 g
Dietary Fiber 3.0 g
Sugars 0.0 g
Protein 4.0 g

Grandma Hoerner’s Big Slice Applesauce

 Food Find  No Responses »
Aug 052011
 
Recently Grandma Hoerner’s got in touch with me to do a product review.  I will start by saying that a lot of companies get in touch with me, however, I typically decline because I do not wish to represent their products due to the ingredient list.  Grandma Hoerner’s is an exception.  I have already done a review on their fabulous Pumpkin Butter and I use their reduced sugar jelly for my daughter.  I was so excited to try this Big Slice Apple Sauce.  The website states:
*USA Apples
*All Natural
* No Preservatives
*No Sugar Added
The main thing I look for in apple sauce is for no sugar added but frankly, when you taste a lot of them, you can tell there is no sugar added; bland, tasteless, sort of…boiled.  This is an exception.  When I took a bite it tasted like pie filling!  I can’t wait to make a pie with the next jar. I immediately added it to my grocery list to buy some more and make an open faced pie or crumble (recipe to be posted).  And guess how many calories in half cup.  Only 50 with 3 grams of fiber! 
I’m a huge fan of the texture of the big, tender slices as opposed to the pureed applesauce version. And being the cinnamon lover that I am, that hint of cinnamon is what does it for me.  The whole jar is already gone!  I highly suggest getting your hands on some of this yummy goodness and trying some for yourself.
Thank you to Grandma Hoerner’s for the samples (and another jar of my beloved pumpkin butter too!) I can’t wait to try a recipe with Big Slice Apple Sauce and try out the other samples as well.
What kind of applesauce do YOU like?
Happy Friday loves and have a fabulous weekend.
 Posted by at 1:52 pm

Hey Mon! Jamaican Jerk Sauce from the St Augustine Farmers Market

 Food Find  9 Responses »
May 252011
 
St Augustine is a veritable treasure trove of good restaurants, history, music, learning, beaches and fabulous local products that can usually be obtained at the local St Augustine Farmers market.

Two weekends ago, while strolling at the market on an early Saturday morning I came across a booth with some sauces in martini glasses behind a bowl of testing crackers.  The sauces were lined up from spicy to mild and, of course, I had to taste them all.  The spice lover in me chose the Jamaican Jerk Sauce and only a few days later I tried it out.
Being pressed for time I used this versatile sauce in two ways; I poured some over chicken thighs in the morning that I planned on grilling that evening and I used it to make a creamy and flavorful 2-ingredient dressing.  A few tablespoons of Vegenaise and a few tablespoons of the Jerk Sauce.  I have been eating this dressing on everything from salad to meats and even eggs every day since the first time I made it.
Ooo baby this is good.  Garlic, onion, 16 spices and a spicy finish from a bit of cayenne pepper.  Even though this is shelf stable until opened it doesn’t have any of that preservative aftertaste as it is all natural.  It will need to be refrigerated after opening, but trust me, it won’t last very long anyway.

Curious about the background of this great product, I clicked the “about” page at their website:
It all started in 1969 when Errol and Dianna Bishop first met in Washington, D.C. After showing Dianna his culinary skills, the two decided to try the restaurant business. 1971 “Dianna’s West Indian Foods” opened its doors in northwest D.C. Three years later a second location by the same name opened in the Howard University area as well as “Dianna’s Caribbean Cooking” in the Baltimore Inner Harbor.
 
After moving to Charleston, West Virginia in 1986 they took a break from the 24/7 grind of running a restaurant(s) and did other things. However, after being in the area for a while and feeling out the market, they decided it was time to rekindle that food service fire. So in 1991 they opened the “Calypso Restaurant” in Dunbar, W.V. Because Caribbean-American cuisine was pretty much non-existent in the area, the curiosity of trying something new really brought the people out. So much so that they opened up three more restaurants around the Charleston area in the following years.
 
When Errol and Dianna moved to Florida in 2000, they felt it was time to leave the restaurant business. However, cooking was in their blood. So the next best thing to do was to take the “flavor of the Caribbean” on the road. By getting involved with the various trade shows, state fairs, flea markets, and other social or civic events throughout the eastern part of the U.S., these two started exposing the “cooking magic” to countless people who may have never tried or prepared Caribbean food.
 
Errol and Dianna Bishop may not have changed the world, but they sure have made its food taste better.

I agree!!!
Jamaican Jerk Salad with Cool Spiced Dressing
Serves 4
Ingredients
4 organic bone-in, skinless chicken thighs**
1 cup Jamaican Jerk Sauce, divided
Olive oil spray
1/4 cup Reduced fat Vegenaise or light mayonnaise***
4 cups baby lettuce
2 cubanelle peppers, seeded and chopped
1 large tomato, chopped
1/2 sweet onion, diced
1 avocado, peeled, seeded and diced
Sea salt, fresh ground pepper and garlic powder, to taste
Directions
1. Marinate chicken thighs in 3/4 cup Jamaican Jerk Sauce about 12 hours. Turn several times to coat.
2. Preheat grill to medium high.  Bring chicken to room temperature; spray both sides with cooking spray.  Grill about 7 to 9 minutes per side or until chicken is cooked through to 165F.
3. Whisk 1/4 cup Jamaican Jerk Sauce with 1/4 cup Vegenaise in a small bowl as chicken grills.  Divide the lettuce, pepper, beans, tomato, onion and avocado evenly over four plates.  Season with sea salt, fresh ground pepper and garlic powder. Top with 1 piece of chicken and 2 Tbsp dressing.
**Boneless skinless chicken thighs can be used here, I like the bone in as they stay really juicy.
***I love the reduced fat Vegenaise simply for the taste; creamy and subtly sweet, but you can use reduced fat or full fat mayo if you prefer.
Estimated Nutrition Info
4 Servings

Amount Per Serving


Calories 403.9
Total Fat 15.2 g
Saturated Fat 1.8 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 8.6 g
Cholesterol 57.3 mg
Sodium 1,277.1 mg
Potassium 1,008.7 mg
Total Carbohydrate 46.1 g
Dietary Fiber 12.3 g
Sugars 13.8 g
Protein 23.8 g


Vitamin A 35.2 %
Vitamin B-12 4.0 %
Vitamin B-6 23.9 %
Vitamin C 35.3 %
Vitamin E 5.9 %
Calcium 6.0 %
Copper 17.6 %
Folate 64.2 %
Iron 19.8 %
Magnesium 24.4 %
Manganese 43.4 %
Niacin 30.6 %
Pantothenic Acid 18.8 %
Phosphorus 29.7 %
Riboflavin 18.6 %
Selenium 15.5 %
Thiamin 25.0 %
Zinc 18.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 Posted by at 11:13 am

teeccino

 Food Find, Kid Friendly  13 Responses »
Apr 122011
 
I happened to come across this product while stocking up for my upcoming detox program in May.  One of the things I will be doing is cutting back on caffeine. I was checking for flavored decaf coffees at Native Sun but nothing was catching my eye. I turned the corner and happened to glance up.  Above the jars of spices was teeccino! It looked like it would fit the bill perfectly.  I bought Hazelnut and the Vanilla Nut. 
They are caffeine free and are actual a tea made to taste like coffee.  The website states “a new herbal beverage that brews, looks and tastes like coffee although it’s made from naturally caffeine-free herbs”.
I brewed a cup the very next morning and it was fabulous.  The hazelnut is pictured here but I have been drinking the Vanilla Nut and it is delicious.  It is just like vanilla coffee but smoother and with a slight aftertaste of sweet dates that reminds me of the smell when I walk into a natural food store.  Natural, slightly sweet, earthy.  I am planning on making the switch to this completely it is so tasty.
The additional benefits are that you can drink it when you are pregnant, it is non-acidic so it shouldn’t cause heartburn (I got that so badly when I was pregnant with even decaf), and even children can drink it!
The next flavors I want to try are the chocolate mint, almond amaretto, pumpkin spice, southern pecan and caramel nut.  If you prefer non-flavored there is French roast, java and original.  And these are just a few of the flavors. There are quite a few more.
 Posted by at 1:24 pm

Island Salad with Caribbean Grilled Tofu and Coconut Curry Dressing

 Food Find  12 Responses »
Mar 152011
 
Do you feel the warm breeze?  See the clear blue sky and palm trees swaying?  Hear the Jimmy Buffet with a frosty beverage in hand by the pool?


Instead of a cheeseburger in paradise how about a Island Salad with Caribbean Grilled Tofu and Coconut Curry Dressing?  I guarantee, if you close your eyes it will make you feel like you are in a tropical place even if you are sitting in a cubicle.  (Unless your name is Amanda and you actually are in paradise.)

I have Ashlee to thank for the dressing recipe I based this off of.  Her post about a coconut curry dressing sounded perfect with this Caribbean tofu I had bought from my natural food store, Native Sun, and it really was perfect.  The sweet taste of coconut, spice of cayenne and dash of sea salt make this perfect on top of this marinated tofu.  I cut it into 4 “burgers”, seasoned the cut side with some Jerk Chicken and Fish seasoning from Penzey’s spices and placed it on the grill. 



This tofu is organic, non GMO and is marinated in soy, onion powder, cider vinegar and a blend of spices so it has a tangy, spicy salty flavor that I LOVED.  The salt-free Jerk seasoning only added more flavor.  I literally sat at my kitchen table and closed my eyes to savor each bite; trying to ignore a 2 year old that wanted to climb all over me, my husband doing P90X behind me in the living room and Tally, my 10 year old Labrador, heavy breathing at my feet. Paradise.


Island Salad with Caribbean Grilled Tofu and Coconut Curry Dressing
Altered from Veggie’s By Season
Serves 2
***8 WW Pts Plus

Ingredients

4 cups fresh spinach (or lettuce of choice)
1 cup sliced sweet onion
1 cup fresh sliced red, orange and yellow bell peppers
1 cup sliced carrots
1 Pkg Caribbean Marinated Tofu (Or if you have plain simply press tofu to remove water, slice and rub with some Jerk Seasoning.)
Jerk seasoning, to taste (Salt-free, such as Penzey’s)

Dressing

1 Tbsp curry powder
1/4 tsp cayenne powder (Cut amount in half if you don’t want it quite as spicy.)
Salt and pepper, to taste
1/2 tsp apple cider vinegar
1 tsp agave or honey
1/2 cup light coconut milk

Directions


1.  Preheat grill to medium high, cut tofu into 4 “burgers”, season cut side with Jerk seasoning and lightly spray with cooking spray. Grill tofu for 10 to 12 minutes, flipping halfway. (Grill temps can vary so be sure to check it.  It may need more or less time).


2. Layer half spinach through carrots on each of two plates; top with tofu. Whisk dressing ingredients and pour evenly over salad mixture.  


Nutrition Facts

***8WW Pts Plus

2 Servings
Amount Per Serving


Calories 238.0
Total Fat 14.6 g
Saturated Fat 5.1 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 2.4 g
Cholesterol 0.0 mg
Sodium 190.4 mg
Potassium 1,120.8 mg
Total Carbohydrate 29.4 g
Dietary Fiber 9.5 g
Sugars 9.5 g
Protein 22.2 g


Vitamin A 285.0 %
Vitamin B-6 34.3 %
Vitamin C 187.2 %
Vitamin E 14.3 %
Calcium 89.1 %
Copper 31.8 %
Folate 48.3 %
Iron 37.5 %
Magnesium 36.5 %
Manganese 114.9 %
Niacin 12.8 %
Pantothenic Acid 8.5 %
Phosphorus 33.1 %
Riboflavin 21.7 %
Selenium 30.8 %
Thiamin 23.6 %
Zinc 18.6 %


(And for three servings)
Nutrition Facts

3 Servings
Amount Per Serving


Calories 158.7
Total Fat 9.7 g
Sodium 126.9 mg
Total Carbohydrate 19.6 g
Dietary Fiber 6.3 g
Protein 14.8 g
 Posted by at 1:48 pm

truRoots and my Amazing Sprouted Green Lentil Coconut Curry Soup

 Dairy Free, Egg Free, Food Find, Gluten Free, Lighter Fare, Soy Free, Vegan, Vegetarian  10 Responses »
Feb 232011
 
I found Nutmeg Notebook through my weight watcher message boards. The photos of her healthy recipes are just gorgeous and occasionally she does product reviews.  The one I came across that intrigued me was for an Organic Sprouted Bean Trio from truRoots .  Per 1/3 cup there is 160 cals, .5 g fat, 11 g fiber and 11 g protein.  Is that unbelievable or what?
 
I was so excited I contacted the company to find out where I could purchase their product and they advised where and that they could send me a sample to see if I liked it before purchase. Of course I gave a resounding yes!
This would be the “sample” pack they sent.Sprouted Mung Beans, Sprouted Quinoa, Whole Grain Quinoa

Germinated Brown Rice, Sprouted Green Lentils

Organic Chia Seeds and Organic Haiga Rice

 
The first thing I thought of was a curry lentil soup because the last time I had some from Native Sun it was so amazing I haven’t been able to get it out of my head.  Every time I go back I ask if they have the soup and no far no luck.
 
To my complete happiness this came out just as amazing and was super easy.  It’s so creamy, flavorful and has a hint of sweetness.
 
Thank you to truRoots for this amazing sample pack!
 

Sprouted Green Lentil Coconut Curry Soup

***3 WW Pts Plus
10 to 12 servings

Organic Ingredients

1/2 Tbsp Earth Balance
1/2 Tbsp EVOO
1 onion, diced
2 carrots, peeled and chopped
2 Tbsp minced ginger
4 cups (1 carton) vegetable broth
2 cups water
2 rounded Tbsp curry powder
10 oz frozen cubed butternut squash (or fresh will be fine too)
6 Tbsp or about 1/3 cup tomato paste
1 cup lentils, I used truRoots Organic Sprouted Green Lentils
1/4 cup golden raisins
1 14-ounce can light coconut milk

 Directions

1. Heat butter and olive oil in Dutch oven over medium high heat; add onion, carrot and ginger and cook until softened but not brown, about 5 minutes.

2. Pour broth and water in to vegetable mixture; stir in curry, squash and tomato paste and bring mixture to a boil.

3. Add lentils and gently boil for 5 minutes, reduce heat and simmer 30 minutes.

4. Remove from heat; stir in coconut milk and raisins.

Nutrition Facts
***3 WW Pts Plus
10 Servings
Amount Per Serving

Calories 134.9
Total Fat 2.1 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.7 g
Cholesterol 1.6 mg
Sodium 458.1 mg
Potassium 282.4 mg
Total Carbohydrate 23.9 g
Dietary Fiber 7.4 g
Sugars 4.9 g
Protein 6.2 g

Vitamin A 81.2 %
Vitamin B-6 5.6 %
Vitamin C 13.3 %
Vitamin E 2.9 %
Calcium 4.1 %
Copper 4.5 %
Folate 3.3 %
Iron 16.5 %
Magnesium 5.0 %
Manganese 8.9 %
Niacin 3.9 %
Pantothenic Acid 1.7 %
Phosphorus 3.2 %
Riboflavin 2.1 %
Selenium 1.3 %
Thiamin 3.2 %
Zinc 1.4 %

Curried Tofu Salad

 Dairy Free, Dressing, Egg Free, Food Find, Gluten Free, High Protein, Lighter Fare, Quick and Easy, Raw, Vegan, Vegetarian  5 Responses »
Jun 042010
 

It’s Friday!  And….I have a girls night tomorrow night!  I can’t wait. I’ll be trying out a new restaurant at the beach called Salt Life.  Hubby has been out of town on a golf trip since Wednesday so it’s just been us girls at home (my daughter and I).  My mom is coming over tonight for pizza, salad and wine and then tomorrow we’re all heading out to hang out at the beach, mom will take the baby back and I have a night out with my friend Justine! 

Do you have any big plans for the weekend?  Let me know….I love comments!
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Tofu, tofu everywhere….

I came across this version of curry tofu and thought I would try it out on one of my own salads.  It was really crispy.  I’m not sure if the cornstarch is what did it but this tofu had such a nice crust.  

Serves 4


Ingredients

1 block extra firm tofu, drained, pressed (overnight if possible) and cubed into desired size
2 Tbsp corn starch
1 1/2 Tbsp curry powder
1 tsp turmeric
Salt
Organic extra virgin olive oil spray

Salad:
4 Servings

Mixed salad greens
2 carrots, chopped
2 ears grilled corn, kernels removed
1 cup grilled green beans
2 cups grape tomatoes
Handful of fresh cilantro
1/2 cup diced onion
4 Tbsp Annie’s Naturals Organic Goddess Dressing
4 Tbsp Annie’s Naturals Light Gingerly Vinaigrette

Directions

1. Mix the corn starch, curry, turmeric and salt in a baggie large enough to hold all the tofu.  Close it and shake to mix. 

2. Toss the tofu cubes into the bag and shake gently to coat.  Set in refrigerator 20 minutes to overnight if possible.

3. Spray a large skillet with olive oil spray and heat over medium high heat.   Add the tofu cubes in an even layer in the pan.  Once the first side is browned, toss with spatula and spread evenly so the remaining sides crisp up.  
***I sprayed additional olive oil spray several times over the tofu to prevent sticking.

4. Layer the salad greens through diced onion divided evenly over four plates.  Top each serving with 1 Tbsp of each dressing.  Toss to coat. 

5. Top salad with tofu.

Food Find! Grandma Hoerner’s All Natural Pumpkin Butter

 Food Find  No Responses »
May 252010
 

Monday came to a close after my daughter’s uneventful ENT checkup. I got home early and took her and my two Labradors for a nice long walk.

I started this morning off right with coffee in my new mug along with a little oatmeal and Pumpkin Butter. (Recipe in next post).

 I’ll admit…I bought a jar of Grandma Hoerner’s All Natural Pumpkin Butter last fall and have just broken into it and I can’t believe I waited for so long. It brought memories of my favorite season, fall, rushing back. Pumpkins and turkeys and cranberries, oh my!

For all you weight watchers out there, two tablespoons is 1 point. 
Per Tablespoon
Cals: 25
Fat: 0
Fiber: 0

Here is the description from the website.

“Grandma Hoerner’s unique Pumpkin Butter was created by combining fresh orange zest, citrus juices, spices, and pumpkin. The result is a beautiful product with a unique flavor twist. Great right out of the jar, simply delicious on toast, muffins, scones, and quick breads. Fabulous in recipes. For a quick dessert, layer in parfait glasses with whipped cream and top with ginger snaps.

A healthy alternative to butter or cream cheese
All Natural
No Preservatives
Naturally Fat Free


All Natural Ingredients: Pumpkin, Sugar, Brown Sugar, Water, Orange Peel, Lemon Juice, Spices, Orange Juice Concentrate, Xantham Gum, Citric Acid.”

Here are some of the ideas I found on chow hound for “What to do with Pumpkin Butter” and a few of my own thrown in.

Mix in to oatmeal.
Mix 2 Tbsp with 2 Tbsp of your favorite nut butter and spread on an apple or whatever.
Mix it with cream cheese for a pumpkin cream cheese spread.
Use in place of oil in recipes.
Mix with Fage or other yogurt.
Toast brioche with Roasted peppers, grilled eggplant, pumpkin butter feta, and optional avocado, greens.
Fettuccine tossed with pumpkin butter and cream, pine nuts, sundried tomato, spinach.
Baked into a sheet of phyllo with 1 apple, shredded.

While looking for other ideas I found the Pioneer Woman’s recipe for Pumpkin Butter and it’s very healthy.  I might add some Stevia instead of sugar but what a great recipe!

 Posted by at 12:57 pm
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