Spicy Tofu + Veggie Sushi

My guilty pleasure these days is VEGAN SUSHI...sorry fishie, fishies! Not only does it satisfy my dipping and snacking obsession, but it's super easy to make, healthy of course, and feels sorta fancy! My perfect Saturday night would consist of a nice glass {or two} of red wine and some sushi making...which I actually did get to indulge in recently. I was really craving a homemade sushi night, and decided to try and whip something up with whatever I could find in the fridge...tofu, marinade, veggies, brown rice, and nori...but no bamboo mat!

Thanks to trusty YouTube and their never ending fixes to any situation, no bamboo mat is necessary...all you need is a damp, clean kitchen towel! 

Ingredients:

Brown rice, 1-2 cups

Tofu, firm

Nori sheets

Sliced mix of vegetables (cucumber, bell pepper, carrot, avocado, sprouts, etc.) 

Kitchen towel, clean and damp

Before you start rolling your sushi, prepare all of your fixins'. The awesome thing about sushi is you can really put anything you want in your roll based on your cravings or availability of fridge items. I chose to do spicy tofu and veggie rolls. Cook the brown rice as directed, and slice the vegetables into long skinny slices.

For the spicy tofu, I marinate slices of firm tofu while the rice is cooking and vegetables are being sliced. I used a chili garlic sauce and a GF thai peanut sauce, but you can really use whatever marinades or ingredients you have on hand. Chili garlic sauce and tamari is also a good combination! Once the tofu marinates for about 30 minutes, brown the tofu for a few minutes on each side, or leave raw.

Once you've prepped all your ingredients, grab your damp towel and begin assembling your rolls. Place the shiny side of the nori paper on the towel, and begin placing your fixins' as shown above. Leave about an inch towards the end of the nori paper. Begin to roll away from you using the damp towel, squeezing and tightening the roll as you reach the end. Once you reach the end, wrap the towel around the completed roll and give it one last squeeze to keep everything together. The damp towel will moisten the nori paper a bit to help it all stick together. Slice your rolls using a wet, sharp knife.

Using the damp towel method has made sushi making so much easier,  and it is now one of my quick go-to lunches and is a fun change from my everyday salad. For lunch, I normally skip the rice and add in any vegetables that I have on hand, and dip in hummus for a protein boost.

*Watch the video here to see a demo of how to roll the sushi with the damp towel. Start the video at 1:00 to get straight to the demo!

Hemp + Chia SUPERFUEL Bowl

When I find a new recipe that I like, and it's easy to prepare, I find myself becoming a bit obsessed...Especially when it's uber healthy, gives you superwoman energy, and keeps you full half the day. 

And one of the many things I love about my two health-conscious sisters is that they appreciate and enjoy nourishing, healthy food....AND we get to steal recipes from each other. So thank you to my sister for my new breakfast obsession! You can modify this recipe however you prefer, but the combo below has been the ULTIMATE!  

Ingredients:

Organic shelled hemp seeds, 3 Tablespoons

Organic chia seeds, 2 Tablespoons

Coconut or Almond milk, 1 Cup

Stevia, 3 Drops

Cacao Green Superfood, 1 Scoop

Slivered Almonds, Handful

Organic figs

Banana

Agave, Drizzle

Place the hemp seeds, chia seeds, stevia, and milk into a container or small bowl. Stir, cover, and allow to sit overnight to thicken. In the morning, stir the mixture to get an even consistency. Add cacao, green powder, cinnamon, nuts, fruit, or whatever toppings you prefer. That's it...EASY! If you're really craving it in the morning and you forgot to make it overnight, you can allow it to thicken for an hour or so to get the same results.

I prefer to make 2-3 batches at one time so I can grab and go for the next few days. I have been super spoiled lately and have been using homemade almond milk from my sister, which elevates this bowl even more. She's going to teach me her tricks so I can start making my own...so stay tuned!

**Hover over the ingredients above to find links to some of the specific products that I use.

Fennel, Beets, & Blood Orange

I have never cooked with fennel before, but I'm trying to branch out from my normal weekly veggie rotation, and {FENNEL} was the veggie I've been missing. I had no idea how to use it, and after doing a little research on how to prepare it, came up with this yummy dish, which actually felt pretty fancy for a {Monday} night! This would be a good dish for a special date night dinner at home, or if you want to impress your friends at your next dinner party!

FENNEL

also has innumerous health benefits, and can aid in treating anemia, indigestion, and constipation. It is also helpful in eliminating toxins from the body as a diuretic, prevents hair loss and eye disorders related to aging. 

Ingredients:

Fennel, 3-4 bulbs

Beets, 2-3 bunches 

Red onion

Olive Oil, about 1/2 cup 

Blood oranges, juice of 2

Garlic clove

Lemon, juice of 3

Black pepper

Preheat oven to 400 degrees.

The beets require the longest roasting time, so it's best to start with them. Rinse and remove the stems, and try to remove as much as the outside root as you can, without removing all the skin. Cut beets into fourths and wrap in aluminum foil to create a steaming package. Place directly on the oven rack and let steam for about 50 minutes, or until you can pierce them lightly with a fork. While the beets are steaming, cut off the fronds and bulb end from the fennel. Save the fronds for a garnish. Slice each fennel into fourths. Chop the red onion into large pieces, about the same size as the fennel slices. Place the fennel and red onion on a baking sheet. Drizzle olive oil, lemon juice, and a few grinds of black pepper on the fennel and onions, and place in the oven for 20-25 minutes. I set the timer for my beets at 30 minutes, and then added the fennel and onion to let everything cook for another 20-25 minutes.

To prepare the Blood Orange Vinaigrette, combine 1/2 cup olive oil, a garlic clove, and the juice of 2 lemons, and 2 blood oranges. Whisk all ingredients together, and add black pepper to taste.

Add beets to your dish, and then top with roasted fennel and red onion. Drizzle blood orange vinaigrette, and add fennel fronds as a garnish.

Voila...an easy, healthy, and {fancy} dish!

Kale and Brussel Sprout CHOPPED Salad

This week's Farm Fresh delivery included the most beautiful Lacinato kale I've probably ever seen, it was silky and had the most rich dark green color. I wanted to use it raw, and in a dish that really highlighted how fresh and flavorful it is, instead of throwing it in a smoothie or making kale chips.

Which led me to the most heavenly combination of chopped kale, brussel sprouts, onions, quinoa, and pine nuts, with a lemon garlic vinaigrette!

Let me just say, when I began making this dish, and my guy asked me what was for dinner and saw what I was concocting, he said he would order pizza...fine, more for me! Well, let me tell you, by the time this dish was done, he had forgotten about the pizza and was even suggesting some yummy additions to add to the mix for next time. DOUBLE SUCCESS...there will be a next time, and the kale and brussel sprout chopped salad beat out the pizza!

Ingredients:

Kale, 1-2 Bunches, Chopped with center stem removed

Brussel Sprouts, 12 Ounces,Trimmed and chopped

Onion, 1/4, Sliced

Quinoa, 1 Cup, Cooked

Pine Nuts, 1/4 Cup

Coconut Oil, 1 Tablespoon

Olive Oil, 1/4 Cup

Garlic, 1 Clove

Lemon, Juice of 2-3

Black Pepper

Remove the stems from the kale, chop into small pieces, and place in a large bowl.

In a large skillet, add coconut oil, trimmed and chopped brussel sprouts, and onion. Add a few dashes of pepper, and a squeeze of lemon to season. Saute on medium heat until onion and brussel sprouts soften. For the quinoa, boil 2 cups of water and bring to a boil. Add 1 cup of quinoa, cover and simmer on low for 10-12 minutes. Pine nuts can be added to the quinoa, or toasted in a skillet.

For the dressing, combine chopped garlic clove, olive oil, and juice of 2 lemons. Add 2-3 dashes of black pepper. Whisk to combine all ingredients.

Add brussel sprout mixture, quinoa, pine nuts, and dressing to your bowl of chopped kale and toss together.

Veggie Eats: Caramelized Cauliflower

As a veggie loving gal, I am ashamed to admit that cauliflower is not my favorite. I hardly ever buy it at the market, push it aside when it comes with a dish, much less cook with it.

Well...after a yummy dream-worthy version of caramelized cauliflower at Lazy Ox Canteen in Los Angeles, I had to attempt my own caramelized version of this fluffy cloud-looking veggie, and I think I've found a new dish for the weekly rotation!

What you Need:

Cauliflower, 2-3 heads
Olive oil, 1/2 cup
Crushed red pepper, 1/2 teaspoon
Garlic powder, 1/2 teaspoon
Lemon, Juice of 2
Black pepper, to taste
Nutritional Yeast, optional, 1 Tablespoon

Heat oven to 425 degrees. Wash and remove cauliflower from it's stock. Place in a large bowl, and add olive oil, crushed red pepper, garlic powder, juice of one lemon, a few grinds of black pepper, and nutritional yeast. Using tongs or clean hands, marry all ingredients.

Spread cauliflower mixture onto a large cookie sheet, and cook for 10 minutes in heated oven. Remove pan after 10 minutes, turn cauliflower, add juice of second lemon, and bake for 10-20 more minutes, depending on how browned you prefer.

DEtox to REtox

Phew...that was one crazy week! I am ready for some rest, relaxation, and rejuvenation this weekend!

Sometimes the weekends include a bit more eating out and maybe a glass of wine or two, so when I'm feeling like I need a little detox before I retox, this green juice is refreshing and oh so easy to whip up!

Ingredients:

Cucumber, chopped

Lemon, peeled

Spinach, large handful

Ground matcha green tea, 1-2 tablespoons

Cayenne pepper, 1 teaspoon

Filtered water, 3/4 cup

I have an amazing Blendtec blender, so I throw in all the ingredients, and choose the 'whole juice' option, but this can also be whipped up in a Vitamix or juicer.

Do you have any yummy detox combos for juices and smoothies that are your go-to?? I would love to hear, as I'm always needing a new combo!

No-Bake Energy Bites

My sister gave me this recipe a few years ago, and I completely forgot how amazing these energy balls taste, as well as how easy they are to make! 

They are a better alternative to the packaged energy bars, which are definitely convenient, but these have no preservatives, are gluten free, dairy free, raw, and all that fun stuff. If you have kids, have them get in on the action and help you form the balls, and even do a little taste testing!

Ingredients:

Makes 15-20 energy balls.

Oatmeal, 1 cup

Almond butter, 1 cup

Agave, 1/3 cup

Raw unsweetened coconut flakes, 1 cup

Chia seeds, 1/2 cup

Mini dark chocolate chips, 1/2 cup

Vanilla, 1 teaspoon

Mix together all ingredients in a large bowl. Let mixture chill in refrigerator for 1 hour. Wet hands with water and form mixture into balls. Store in an airtight container up to one week.

I recommend doubling this recipe if you have fans of these energy bites. The day after I made these, I peeked in the refrigerator, and there were only about five left...looks like my guy approved!

Veggie Eats: Vegan Caesar Dressing

I am definitely a sucker for a good creamy dressing or dip, and this Vegan Caesar won't disappoint! 

It tastes divine drizzled over a salad, or as I prefer, drizzled over roasted potatoes...heck, I just dip each bite! ...Sure to satisfy my craving for some creamy comfort food.

Ingredients:

Olive oil, 1 cup

Water, 1/4 cup

Lemon, Juice of 1-2

White wine vinegar, 1 Tbsp

Salt, 1 tsp

Tamari, 1 tsp

Dijon mustard, 1 tsp

Black pepper, 1/4 tsp

Garlic, 2 cloves

Nutritional yeast, 1/4 cup

Tofu, 1/2 pound, 8 ounces

Add all ingredients to blender or food processor and blend until smooth.

Your salads will smile with this one!

The Amazing Chia Seed

You may have heard a lot of buzz around this little seed recently, and I like to think of chia seeds like...flax seeds on crack!

Chia seeds were an ancient staple in the diet of Mayans and Mexicans, and were used for sustained energy while hunting, as well as in religious ceremonies. Today, they are gaining popularity due to their unending nutritional benefits, and can be found in many health food stores. 

I could make a laundry list of the benefits of chia seeds, but here are a few of my favorite:

1.  Chia seeds are great for weight management. They absorb up to 12 times their own weight, and they expand in liquid, curbing your appetite, giving you a full feeling.

2.  Chia seeds contain a high concentration of omega-3, as well as omega-6, which is needed to support heart health, and may lessen your risk for cancer and arthritis.

3.  Your digestive system will start movin' and groovin' thanks to the high fiber content of the chia, which also has a beneficial effect on cholesterol. 

4. Chia seeds are a complete source of plant protein and contain all nine amino acids, great for vegetarians/vegans.

5.  Per ounce, chia seeds provide three times more calcium than skim milk, preventing osteoporosis.

I use chia seeds in smoothies, baked goods, granola, salads, etc...but my favorite snack when I need an energy boost that keeps me feel full is...

Chia Pudding

It's super simple to make...just combine 1 cup of almond, hemp, or coconut milk with 2 Tbsp of chia seeds. Stir mixture every 10 minutes or so as the chia seeds expand and create a tapioca-like pudding. Add cinnamon and agave to taste!

Give Me More Detox!

First off...apologies for not posting in what seems like forever!!! The holiday buzz finally got me...I spent lots of time with friends that came to town, indulged in lots of food and drink, and unfortunately got sick along the way!

I am craving healthy meals at home, and lots of smoothies to clean out my system from the past few weeks, so here's another smoothie recipe that is absolutely delish!

It's a version of my favorite Whole Foods Smoothie...the Green & Glowing!

Ingredients:

Spinach, very large handful

Orange, 1/2 peeled

Mango, frozen, 1 cup

Pineapple, frozen, 1/2 cup

Coconut flakes, raw unsweetened, handful

Chia seeds, 1 Tbsp

Almond milk, 1 cup

Add all ingredients to blender, and enjoy!

You will be back to feeling the glow in no time!

Holiday Recharge

When my diet needs a little balance and grounding, especially after holiday lunches, dinners, and all the parties in between, I love a good smoothie to get my diet back on track...a RECHARGE!

On the days I want to recharge my diet, I usually start the day with hot water, lemon, and cayenne to start cleansing from the inside out. I cut out coffee and switch to green tea with lemon throughout the day. In the middle of the day, I whip up a yummy nutrient filled smoothie with greens, fruit, hemp or green proteins, coconut oil, and a few extras like the smoothie below.

My digestive system gets movin', my energy level stays steady all day, and I feel all around lighter. 

You're sippin' till supper!

This blueberry smoothie has been on regular rotation for me lately, and it tastes almost like a blueberry cheesecake...or almond butter & jelly sandwich! 

Ingredients:

Spinach, handful

Frozen blueberries, 1 cup

Almond milk, 1 cup

Coconut oil, 1 Tbsp

Mejdool dates, without pit, 2

Hemp protein or green superfood powder

Slivered almonds, small handful

Cinnamon, 4 dashes

Coconut flakes, unsweetened, optional

Add all ingredients to blender, and add water if consistency is too thick.

Peppermint Dark Chocolate Oatmeal Cookies

That's a mouthful...and did I mention no egg and no dairy...

Santa's getting some healthier treats this year!

If you are all out of time, and need to whip up something sweet for dear Santa, these cookies are quick and simple...even for someone like me where baking just isn't my thing {I tend to forget important ingredients like flour...oopsie}.

Ingredients:

*Earth Balance margarine, 1 cup

Brown sugar, 1 cup

Water, 1/4 cup

Vanilla, 1 tsp.

Peppermint oil, 1/2 tsp.

Quick cooking oatmeal, 3 cups

Whole wheat flour, 1 1/4 cups

Salt, 1 tsp.

Baking soda, 1/4 tsp.

Dark chocolate chips

Preheat oven to 375 degrees. In a large bowl, mix together margarine and brown sugar. Add in water, vanilla, and peppermint oil. In a separate bowl mix together all dry ingredients: oatmeal, flour, salt, and baking soda. Slowly add dry ingredients to wet mixture, and add in dark chocolate chips to preference.

With spoon or scooper, shape dough into small balls. Cookies don't change shape and expand as you bake, so shape to your preference on your non-stick baking sheet. Bake at 375 degrees for 10 minutes. Cookies will get crispier as they cool, so don't leave in oven longer than the specified time.

*I must mention this is a vegan margarine and just as creamy and sinful tasting as its' dairy cousins.

Veggie Eats: Creamy Truffle Sauce

This recipe is inspired by the combination of two foodie obsessions of mine... 

The first inspiration is from a zen little vegetarian restaurant, The Green Temple. They have the most amazing Tofu sauce that is used on almost all their dishes...so delicious and yummy, I literally leave no trace of it on my plate...OUT OF THIS WORLD!

The second inspiration is from my last visit to Italy, where I enjoyed the most decadent, TO-DIE-FOR truffle sauce...it left me searching for truffle anywhere I could, and caused me to make a splurge purchase of some truffle oil at the market so I can make my own sauces (It wasn't really THAT expensive...more than your average olive oil...).

The best thing about the combination of the two is that this sauce gives you the creamy, rich truffle flavor...without the dairy.

I have been experimenting between veganism and vegetarianism, trying to find what feels best for my body, and the one thing that has made the most impact is cutting out dairy...I'm not perfect, and I've been dabbling with cheese 1-2 times per week, but I've definitely noticed a difference in my digestion, energy level, and weight management.

Enough about me though, let's get started...

Ingredients:

*Sprouted tofu, 1 lb.

Olive oil, 1/2 cup

**Bragg's Amino's or Tamari, 1/3 cup

Garlic, 2 cloves

Lemon, juice of 2

**Nutritional Yeast, optional, 1 tsp.

**Truffle oil, 1 1/2 tsp.

Oregano, 3-4 pinches

Add all ingredients to a food processor or blender, and blend until smooth.

You can heat the sauce and top over pasta, vegetables, or use in place of a creamy mushroom sauce in a casserole.

*Un-sprouted tofu can be used as well. I prefer the sprouted, as it is made from sprouted soybeans, which increases the calcium, iron, and protein in the tofu.

**These items can be purchased at your local health food store or Amazon, which is a great resource to get deals on some of the more specialty grocery items.

Veggie Eats: Tofu Tahini Scramble

*Published on MindBodyGreen.

You won’t be disappointed with this creamy vegan-friendly dish! This scramble has a sweet and spicy Asian flare, and is super quick and easy to make. 

The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring. 

I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice. 

Ingredients:

Makes 2-3 servings

Coconut Oil, 3-4 Tbsp

Garlic cloves, 2

Tahini 2-3 Tbsp

Tamari, 1 Tbsp

Lemon, juice of 1

Brussel Sprouts or Broccoli

Edamame, 1/4 cup

Garbanzo Beans, 1/2 cup

Tofu, crumbled

Garlic Chili Sauce or Siracha, optional

In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts. On medium heat, cover the brussel sprouts for 10-15 minutes to soften. Once the brussel sprouts are almost soft, turn down heat to low. Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon. 

Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste!

I like to make an additional tahini sauce to drizzle on the greens before topping with the scramble.  In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.

Veggie Eats: Rosemary Hummus

With the holidays in full swing, the party invites are overflowing, and you probably need a healthy contribution to the holiday party menu...

 My Go-to...

HUMMUS

This creamy fiber-filled dip is an easy option that can be made ahead of time, and uses ingredients that you probably already have on hand...and you'll guarantee that you have something healthy to nosh on besides that tempting spinach and artichoke dip!

Ingredients:

Garbanzo beans, 3 cups

Olive oil, 1 cup

Garlic cloves, 3-4

Tahini, 2 Tbsp

Lemons, Juice of 3

Rosemary, 2-3 sprigs, minced

Cayenne pepper

If you are using dried garbanzo beans, you will want to cook them ahead of time, like I showed you here!

Add 2 cups of garbanzo beans to a food processor, as well as olive oil, garlic cloves, tahini, juice of lemons, and rosemary. Pulse to blend all ingredients together. Add 1 more cup of garbanzo beans, and process until you reach a creamy consistency. You may need to add additional olive oil if the beans are being stubborn and not easily reaching a creamy consistency. Add cayenne pepper to taste, and serve with crackers or vegetables!

The rosemary is optional, and can be omitted or substituted. I like to try different flavorings, like...black bean, edamame, or spicy jalapeno!

Rainy Day Cravings: Homemade Pho

Cold and drizzly nights call for warm and cozy meals, and this homemade pho was the perfect nutritious combo to fulfill my rainy day craving!

The best part about this pho is you could use any vegetables you have in your refrigerator, and it's super quick! 

Ingredients:

Makes 3-4 servings.

Olive oil, 4 Tbsp

Vegetable Stock, 5 cups

Sesame Oil, 2 Tbsp

Tamari, 4 Tbsp

Ginger Root, grated

Onion, sliced

Broccoli*

Cremini mushrooms*

Shiitake mushrooms*

Baby bok choy*

Kale*

Tofu, firm

Soba noodles

For flavoring:

Basil 

Lime

Jalapeno

*Vegetable amounts can vary based on your preference, and the amounts that I used are shown below.

In a large pot, add 4 Tablespoons of olive oil, and onions and set on medium-high heat. Add broccoli, or any vegetables that may need a longer cook time, such as brussel sprouts. Add in vegetable stock 1 cup at a time, steaming the broccoli and onion. Add in mushrooms, bok choy, kale, tamari, and a few grates of ginger root. Heat on low until pho reaches a rolling boil, and add sesame oil before serving.

In a separate pot, boil water for the soba noodles. Once water has reached boiling, add the soba noodles for 8-10 minutes until al dente. Drain in colander. 

Add soba noodles and cubed tofu to serving bowl, and add pho to fill bowl. Basil, jalapeno, and lime can be added to taste. I also add siracha for an extra spicy kick!

Pho Belly...Pho Heart! 

Veggie Eats: Spinach and Kale Pesto

My Italian Mama is an extremely good cook, and I credit any skill I have in the kitchen to her! 

This pesto has been adapted from her recipe, and one that I crave frequently, perfect for those days when you just need a little Italian comfort food in your life. The spinach and kale provide extra nutritious greens, and a different, yummy bite than your traditional all-basil pesto. Serve over gnocchi, quinoa pasta, or with a bruschetta as seen here!

This sauce is far better than any pesto you buy out of a jar, and...it's HEALTHY...no guilt included!

Ingredients:

Fresh organic basil, 4-5 cups 
Garlic cloves, 3
Pine nuts, (2) 1/4 cups
Olive Oil, (2) 1/4 cups
Kale, large handful
Spinach, large handful
Lemons, Juice of 2
Black Pepper
Crushed Red Pepper

In a large food processor, blend basil, garlic cloves, 1/4 cup pine nuts and olive oil, and juice of one lemon. When pesto reaches a creamy consistency, add kale and spinach to basil mixture, so processor is full. Add the second 1/4 cup pine nuts and olive oil, and blend again till pesto becomes creamy. Add black pepper and crushed red pepper to taste.

**Makes enough for a large bowl of pasta. If you make too much, the extra will freeze well in an airtight container.

For the Bruschetta:

Chop cherry tomatoes and basil, and add to a bowl with olive oil, garlic, and juice of one lemon. Mix together all ingredients. Add black pepper to taste. 

Serve over a baguette with your spinach and basil pesto!

Buon Appetito!

Veggie Eats: Everyday Brussel Sprouts

So often these yummy little guys get such a bad rap! I hear people "yuck" and "ekk" when you start talking brussel sprouts...but they are missing out!!

If not prepared correctly, this cruciferous vegetable can be a little bitter, so that's why we're gonna change all that with a really simple preparation that I whip up a few times a week. 

Brussel sprouts are a staple in this house...just as much as water!

Brussel sprouts pack a POWERHOUSE of nutrients, and because I can't give you a recipe without telling you how awesome it is for you, I've included a quick list of their nutritional benefits:

RICH in protein, fiber, antioxidants, vitamins A, C, E, K, iron, and potassium.
Fight inflammation in the body, and aid digestion.

Prevent retinal damage, and bone loss.

Protect against colon and prostate cancer.

Ingredients:

Brussel sprouts, 20 large

Olive oil, 4 Tbs

Garlic, 2 cloves

Lemon, juice of 2

Black pepper, 1/2 tsp

Red pepper, 1/2 tsp

Capers, optional, 1 tsp

Balsamic vinegar, drizzle or 1 cup for reduction

In a large skillet or wok on low heat, add olive oil, garlic, juice of 1 lemon, and capers. Clean and halve the brussel sprouts, and add to heated oil. Add black and red pepper, and combine all ingredients so seasoning and oil coat the sprouts. Cover and set on medium for 10-15 minutes. This will soften the brussel sprouts. 

While brussel sprouts are steaming, prepare balsamic reduction. Add balsamic vinegar to a small saucepan. Heat on medium-low. In about 10 minutes, balsamic will begin to reduce down and develop a syrup-like consistency. 

Once brussel sprouts are al dente (not too soft, not too raw), add juice of second lemon and brown further by heating on low, uncovered. Add additional pepper to taste. When they begin to get a little crispy, remove from pan, and drizzle with balsamic reduction.

Give these green, cruciferous beauties another shot, and you will reap the benefits!

Besides...don't you need to bring a side dish for Thanksgiving dinner?!

Veggie Eats: Butternut Squash Soup

Cooking is one of my favorite things to do to unwind and relax after a long day...but I also work full time, so I don't have a lot of time for difficult and lengthy recipes with tons of ingredients!

...Which is what makes this Butternut Squash Soup so divine! Most of the ingredients I had on hand, and it's super simple!

Ingredients:

Large Butternut Squash

Olive Oil, 1 cup

Pine Nuts, 1/4 cup

Roma Tomatoes, 2

Garlic Cloves, 3-4

Fresh Rosemary, 2 sprigs

Agave, 2 T

Crushed Red Pepper, 1 tsp

Sea Salt, 1 tsp

Oregano, 1 T

Black Pepper

*Makes about 6-8 servings.

For a creamier consistency, you will want to cook the butternut squash first. Cut in half lengthwise, and remove seeds. Bake at 400 degrees for 35-45 minutes. Let cool for a few minutes, or use oven gloves, and cut butternut squash into cubes, removing skin as well.

Add all ingredients to a large food processor or blender. Heat over the stove to warm, and add black pepper to taste.

I served my butternut squash soup with a Rosemary Cashew "Cheese," modified from my Jalapeno Cashew "Cheese" recipe here. It tastes like a rosemary cream cheese/ricotta, and had me fooled that there was no dairy involved!

Not sure that could get any more simple!

I even found a heart in my squash!

Veggie Eats: Creamy Balsamic...Without the Cream

I hate to break the news to you, but those salad dressings you buy at the store, the ones that say they're low-fat...less this...less that...well they're full of sugar and hydrogenated oils, and there's an easier, tastier alternative out there! Yay!

It's so EASY to make your own dressings, and I guarantee once you start, you'll never buy another bottle of processed salad dressing again!

Tahini

is the star player in most of the dressings that I whip up, and gives it a creamy, nutty taste! Tahini is a paste made from ground up sesame seeds, and is usually used in making hummus. It contains a laundry list of B vitamins, increases metabolism, aids in your immune and nervous system functioning, and promotes vibrant skin and muscle tone.

**Tahini can be purchased at your local health food store, like Whole Foods, and is usually near the nut butters.**

To Whip up Your Own Creamy Balsamic:

Gather...

Tahini, 3 T

Balsamic Vinegar, 1 T

Olive Oil, 1 T

Lemon

Black Pepper, to taste

In a small bowl add tahini, and juice of 1/2 of a lemon. Add balsamic vinegar and olive oil till you reach a creamy, not-too-oily consistency. You don't want to add too much balsamic vinegar, or you'll get a really tart taste. Add black pepper to taste.

You're now ready to take your salads to the next level, and enjoy their full nutritional benefit! My favorite use of this dressing is drizzled over cooked veggies and quinoa...comfort food at it's best!