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Posts Tagged entree

Sweet Potato Coconut Cashew Rice Bowl

This dish is amazing.  Instead of using Basmati rice, I used 2 cups of a wild rice blend and 5 cups of vegetable broth.  I love the sweet/spicy flavor of this dish.

 

Sweet Potato Coconut Cashew Rice Bowl
from babble

Ingredients:

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
2 cups white Basmati rice (uncooked)
3 cups vegetable broth
3 cups water
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic powder
1 1/2 tsp ginger powder
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1 large sweet onion, chopped
1/2 cup maple syrup
1/2 cup coconut milk (full fat)
1/2 cup raisins (black or golden)
1 cup cashews
1 cup shredded coconut (unsweetened)
chopped cilantro to garnish

Directions:

1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.

2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.

3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.

4. Serve warm with chopped cilantro on top.

Mango and Chickpea Salad

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Mango and Chickpea Salad

Ingredients:

4 cups spinach – washed and cut into bite sized pieces
1 mango – peeled and diced into chunks
1 red pepper – de-seeded and cut into chunks
1 can of garbanzo beans – drained and rinsed
Crushed almonds
Handful of feta cheese (optional)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Dash of sea salt
2 teaspoons maple syrup
1 teaspoon mustard (sugar-free)

Directions:

Combine spinach, mango, red pepper, garbanzo beans, almonds, and feta cheese in a large bowl. Whisk together oil, vinegar, salt, maple syrup, and mustard in a small shallow bowl. Toss dressing on greens and enjoy!

Berry Salad with Balsamic Vinaigrette

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Berry Salad with Balsamic Vinaigrette

Ingredients:

A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Directions:

Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container.  Shake/mix until smooth.  Pour over a bed of greens with berries, feta cheese, and sliced almonds.

Tantalizing Pad Thai

2 Tbsp. coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
One to two generous sprinkles of dried cilantro
2 Tbsp. agave nectar
2 Tbsp. lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ Tbsp. almond butter
1 pkg. whole wheat noodles

 

Cook noodles according to directions on package.

Meanwhile – heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and almond butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes.

Serve vegetable mixture over noodles.

Enjoy!

Butternut Squash Soup

It is cold today.  Very cold.  On cold days like this, the only solution is a hot bowl of soup, a warm blanket, and a good book.  The kids and I plan to cuddle up and spend the evening reading and eating yummy soup.

We love this butternut squash soup, and I hope you do too.  Sometimes I add a little extra organic chicken/vegetable Bullion to add more flavor… and sometimes I just enjoy the yummy flavor of this fantastic soup.

 

 

Butternut Squash Soup
from Cafe Zupas

 

3 1/2 cups roasted butternut squash [about a 3-4 lb squash pre-roasted}
4 cloves garlic
olive oil
salt and freshly ground black pepper
4-6 shallots, diced
4 cups chicken stock or vegetable stock
1/2 cup organic heavy cream or soy creamer
1 tbsp fresh thyme

 

Drizzle olive oil and sprinkle salt and pepper on halved butternut squash, and un-peeled garlic cloves.  Place cut side down on a cookie sheet.  Bake at 375 degrees uncovered for 1 hour.

 

Remove Skin from squash, and peel garlic.

 

In a large pot, saute/sweat shallots in 1 tbsp olive oil over medium, medium low heat until soft.

Add squash, garlic, thyme, and chicken stock/vegetable stock to pot.  Stir then blend in batches in a blender and place blended soup in a new clean pot.  Salt and pepper to taste, add heavy cream and warm soup through.

Chip Soup – Pumpkin Black Bean Style

My kids are food dippers –  carrots and ranch, apples and peanut butter, potatoes and ketchup – I could keep going.  In a nutshell, if the food can be dipped, my kids are going to dip it.

A couple months ago, it occurred to me that I should be a little more grateful for their desire to dip… and I should be using it to my advantage.  “Chip Soup Night” was instantly implemented and now our family consumes healthy soups packed with vegetables on a weekly basis – and the best part is the complaints disappear once the tortilla chips appear.  Magic.
  
Chip Soup – Pumpkin Black Bean Style

3 (15 ounce) cans of black beans, rinsed and drained
1 (16 ounce) can of diced tomatoes
1/4 cup olive oil/earth balance
1 1/4 cup chopped onions
4 cloves of garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth
1 (15 oz. can) canned pumpkin
3 tablespoons apple juice

Saute onion, garlic, and olive oil until onions are translucent. Add salt, black pepper, vegetable broth, black beans, apple juice, and diced tomatoes. Cook until warm. Carefully transfer to your vitamix (or high power blender) in small batch and blend until smooth.  Be sure to hold the lid down secure and avoid touching the hot soup. 

Serve with tortilla chips, salad, and a smile.  Pumpkin Black Bean Soup is by far our favorite.  Sweet, flavorful, and perfect for any fall evening.  Your going to love it.

Poppy Seed Pasta Salad

We have this cute little kiddie pool for the children in the backyard.  Almost every summer evening, we slip outside into our own little world to enjoy the water and eat some fresh food.  I adore pasta salads – I love the freshness, the convenience, and the plan-ahead-aspect of pasta salads.   This Poppy Seed Pasta Salad is delicious when served solo or can sweeten the character of a meal when combined with a side of barbecued chicken.   So set up your kiddie pool, put on some sunscreen, and enjoy your summer because your pasta salad dinner is in the refrigerator, chilled, and ready to feed you when your stomach starts “growling.”

Poppy Seed Pasta Salad

1 package ([cooked) noodles – gluten free, wheat, or spelt – it is entirely up to you.
Strawberries – cubed
Mangoes – cubed
Spinach – cut into fine pieces
Walnuts – crushed
Parmesan Cheese (omit for dairy free)
My favorite Poppy Seed Dressing

Mix it, twirl it, drizzle it, chill it, serve it, eat it, and love it.

 

Nothing says “summer” like a good pasta salad.

Pita Pizzas

Today, I am going to introduce you to one of my favorite five minute meals, Pita Pizzas.  This recipe is amazingly simple, diverse, healthy, and delicious.

To start off, select a good pita pizza or English muffin. If you are gluten-free, select your favorite gluten-free pita / English muffin. I prefer Ezekiel 4:9 English Muffins – they are simply fabulous.  But sometimes, we just use simple pita bread from Costco.  I never buy breads with high fructose corn syrup, bleached flour, or anything “enriched.”  Enriched means that all of the valuable nutrients were removed and then were “added” back in as a service… but they are not easily absorbed nor integrated.

You will also need a good spaghetti sauce.  Check the ingredients.  High fructose corn syrup has found it’s way into almost every product.  My favorite spaghetti sauce is the Classico brand.  I love that it is low on sodium, no high fructose corn syrup,  MSG free, and affordable.

Then you are going to blend up some spinach love.  In a blender, combine a spinach leaves with water.  Start small on the water and work your way to the consistency you want.  When I first started adding spinach to our pizzas, I stared with a teaspoon of blended spinach and worked our way up to a couple tablespoons.

 

 

Spread a thin layer of spinach on each pizza.  Top with spaghetti sauce, cheese, and toppings of your choice.  We love tomatoes, bell peppers, zucchini, mushroom, artichokes, pineapple – go crazy.  Broil on high for 3-5 minutes.  Stay close, you do not want to burn these babies!

Slice, serve, and enjoy.

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