Make-Ahead Eggplant Parm

 

MAKE-AHEAD EGGPLANT PARMESAN

 

I'm a single woman who shops for 1 at the grocery store. Unfortunately, more often than not, I over-buy fresh produce and end up throwing away salad greens, rotten avocados, and moldy cheeses in the middle of the week. I've been trying to incorporate more frozen fruits and vegetables into my shopping list, but of course nothing beats working with fresh whole foods, especially when you love to cook. This week I challenged myself to stretch my budget and my food's shelf-life by doing a Make-Ahead Eggplant Parmesan. And now 10 days after my trip to the grocery store, I've still got a warm home-cooked entree to eat for days to come! Whether you're looking to stretch your budget, feed a family of 5, or simply save time with prep and planning, this is a dish for you! 

 

 

Eggplant is part of the "Clean 15" so you don't have to splurge on organic. 

Ingredients: 

2 medium eggplants

salt

1 box of bread crumbs (Panko for extra crunch) mixed with Italian herbs

1-2 eggs for egg wash

1 package of provolone cheese pre-sliced 

1/2 cup shredded Parmesan cheese

1-2 jars of your favorite marinara sauce

olive oil

 

tips:

Most grocery stores have bread crumbs with Italian seasoning which are delicious, easy, and usually under $2 per box. If you're using plain, or making your own breadcrumbs, I suggest adding Italian herbs like oregano and basil with garlic powder and onion powder. I already had Panko breadcrumbs in my pantry so I just added this "spaghetti & pasta" spice blend. 

 

step one.

Prep your eggplant. slice into no bigger than1/4 inch slices, sprinkle generously with salt and submerge in warm water for at least 30 minutes. This insures your eggplant isn't dry and doesn't soak up all your sauce.

step two.

Dip each slice in egg wash (egg whisked with a little water) and then pat firmly with breadcrumbs on both sides. A cookie sheet may come in handy. 

 

step three.

Heat a thin layer of olive oil in a large skillet over medium heat. Carefully place breaded slices into the hot oil and cook until golden (about 2 minutes) on each side and then stack into your baking dish.

step four. 

Cover layered eggplant with your favorite sauce. Some of this sauce will be absorbed by the breadcrumbs so be liberal here. 

step five. 

Top with provolone and Parmesan cheese, wrap with foil ad freeze for up to 3 months. When you're ready to eat, thaw completely and bake at 375 for 45 minutes or until the cheese bubbles up nice and golden.

Monday Mantra

I'm no stranger to Mondays. 

But mantras... well, I'll admit I've always had a little aversion to the concept and even the word "mantra." When really the word by definition is just another name for a slogan. But in practice, a mantra is much more than a slogan of course. A mantra is a word or phrase that one repeats slowly and diligently for several minutes or even hours on what it supposed to be a daily basis.

I've never claimed to be a creature of habit and I certainly have never been recognized for my decisiveness, so how am I supposed to choose a slogan for myself and then commit to reciting it daily? Besides, it's all a little too close to bordering what I call "deep-end-yogi" practices* (I have yet to fully accept that application of chanting and dancing and singing, which may sound weird to some reading this, but when I've tried these things, I feel inauthentic and thus do not include them as a part of the way I practice yoga and mindfulness). I used to feel this way about meditation too, until I think I came into a part of my life where meditation suddenly became important and useful to me. I relate it to the reasoning that I grew up hating mustard, and now I have three different kinds of mustard in my fridge because I love it that much.

Could mantras be a step toward the deep-end? I don't really think so, but this morning as part of an exercise in Wanderlust: A Modern Yogi's Guide to Discovering Your Best Self, I sat on the beach and recited the following mantra 108 times over the sound of the ocean:

om namah shivaya

Yes, I felt awkward at first. I sort of hoped that no one on the beach was watching me. Then about half way through, I felt a little tired. However, for the last 10 counts, I opened my eyes and looked around at the horizon, the people splashing in the waves, a mother teaching her son to surf, and my eyes welled up a little. Perhaps from the unburdening relief from having left my stress-filled job one week ago. Perhaps just because it was a beautiful day.

I can't say whether this mantra, or the practice of recital was responsible for my sudden rush of emotion on the beach this morning. But what I can say, is that the eeriness I normally associate with mantras is maybe being broken down or changed in some way.

I have no real lesson to share from this experience other than to say, "Hey, I tried this today, and this is what I thought about it." I believe it is the trait of a good teacher to follow the path of a curious student. It is a part of my responsibility to myself and my students to continuously explore my practice and the philosophies behind it. But then to also, share those experiences in my teaching... so there.

I hope you'll continue to read and learn about my discoveries along side your own.

See you on the mat, or maybe somewhere else.

Best,
Lindsey



*The best way I can describe a "deep-end-yogi" is to compare this to someone who has blind faith in their beliefs and practices. Someone who without question subscribes to a great variety of spiritual and physical practices as described within the vast yogic doctrines. Also and usually, it's someone who uses terms like "bhakti" in their email signature. This person is someone who is fully submersed. Please do not misconstrue my feelings about deep-end-yogis as negative. I love them and I am inspired by them, but I recognize that I am not among them. I still question where my beliefs reside and that is my way of acknowledging my own truth. I think I still have yet to explore the deep-end of the yoga pool.

Baked Oatmeal

Puzzled with how to have a healthy breakfast at work, my sister suggested Heidi's baked oatmeal. She served this at a brunch with some girlfriends. Not only is it great for crowds, but it's re-heatable in single-serve portions that will have all your co-workers asking for the recipe.

 

 Baked Oats with Bananas and Blueberries

• 2 cups rolled oats
• 1 cup walnuts, toasted and chopped
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon fine-grain salt
• 2 cups milk (or nut milk) 
• 1/3 cup maple syrup
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 2 teaspoons vanilla extract
• 2 bananas, sliced into 1/2-inch pieces
• 1 1/2 cups blueberries or a mix of berries

 
Preheat. 375 degrees w/ a rack in the top third of the over. Butter the inside of your baking dish.


Step one. In a bowl, combine the oats, half of the walnuts, baking powder, cinnamon and salt.

 
Step two. In another bowl, whisk together the maple syrup, milk, egg, vanilla and half of the butter.






 


 




Step three. Lay bananas across the bottom of the buttered baking dish. Sprinkle two-thirds of the berries on top. Cover with the dry mix and then drizzle the milk mix over the oats. Scatter the remaining berries and walnuts over the top.












 



Step four. Bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the remaining melted butter and serve.










Serve. With a little maple syrup on top. Divine.  

 enjoy.

Broccoli Gribiche

Ode to Heidi 

Part 3.  

 

For the third and final installation of my Ode to Heidi Swanson, I'm choosing one of her recipes that highlights French home-style cooking. Heidi makes a lot of good french food, but this dish called to me for one reason: broccoli. The slight char on the broccoli makes it almost impossible to put down your fork. And the addition of capers and tarragon make this a potato salad like no other. 

 

Broccoli Gribiche

(French Style Potato Salad) 

 

Gribiche is and French sauce made of egg, oil, and herbs. In Heidi's variation, broccoli,  potatoes, and tarragon are used, but she suggests swapping in asparagus, when in season. And if you don't have the variety of fresh herbs called for, just use an equivalent amount of the ones you can find.  

 

Ingredients: 

• 1 1/2 pounds small fingerling potatoes
• 1/2 cup plus 2 tbsp. olive oil
• fine grain sea salt 
• 12 ounces broccoli florets
• 4 large eggs, hardboiled
• 2 tbsp. red wine vinegar
• 1 tsp. dijon style mustard 
• 1 tbsp. capers, chopped
• 2 shallots, chopped
• 1 tbsp. chopped fresh parsley
• 1 tbsp. chopped fresh tarragon
• 1 tbsp. chopped fresh chives 

Tips: Hard boil your eggs a day ahead to throw this together more quickly.

preheat oven to 400 degrees F.

step one. If the potatoes aren't tiny, slice them into pieces no larger than your thumb. Use your hands to toss the potatoes in 1 tablespoon of olive oil, sprinkle with salt, and spread on a baking sheet. Roast for 15 minutes.

step two. Toss the broccoli in 1 tablespoon of olive oil, sprinkle with salt, and arrange, in a single layer, onto the same baking sheet as your potatoes. put everything back into the oven for 15 minutes until the potatoes are fully cooked and the broccoli has a slight char.

step three. Make the gribiche sauce. Mash the yolk of one hard boiled egg into a medium bowl. slowly add 1/2 cup of olive oil, beating constantly. The dressing should look smooth and glossy. (You may want to use a small food processor to save your hand the work).

step four. whisk in the vinegar, then mustard. Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.

step five. Coarse chop the remaining egg and egg white and fold into the dressing.

step six. Put the warm potatoes and broccoli in a large bowl and gently toss with 3/4 of the dressing. Taste, adjust flavors, and add more dressing if needed.

Split Pea Soup

Ode to Heidi 

Part 2.  

 

Split Pea soup is quite possibly my favorite soup! If it's on the menu, I'm ordering it. And I will often let a restaurant's soup decide whether or not I choose to eat there ever again. Most places get this soup wrong because so often the split-peas can make the final product chalky, chunky, and thick; Not how I like my soup at all. But done right, I'm in soup heaven. And if I may make a shout out to two place in L.A. that I think do Split Pea right, visit The Overland Cafe in Culver City, or Il Tramezzino in Beverly Hills. But it was only a matter of time before I tried my hand at split pea soup, because well, if you like things done right, you should (eventually) learn to do them yourself. At least in cooking, that's mostly true. Heidi's recipe calls for curry powder, but I didn't have any on hand so I just used a little turmeric, and it really helped to boost that green color in the soup. As in any soup, I recommend using a broth or Bouillon that you absolutely love. I always use Rapunzel vegan vegetable bouillon with no salt added. The bay leaf is my own addition, because both above referenced restaurants use it in their recipes, and it may just be the key ingredient to why I love this soup SO much! 

 

Split Pea Soup

(Adapted from Heidi Swanson's Green Lentil Soup) 

 

 
Ingredients:

• 2 tbsp. unsalted butter or coconut oil 
• 1 large yellow onion chopped 
• 3 cloves garlic, chopped
• 1/4 to 1/2 tsp. red pepper flakes
• 1 to 2 bay leaves, whole
• 5 1/2 cups vegetable broth (or bouillon cubes dissolved in water)
• 1 1/2 cups green split peas (picked over and rinsed) 
• 1/2 cup coconut milk
• 3 tbps. Indian curry powder or turmeric (optional) 
• sea salt 
• 1 bunch fresh chives, minced 

Tips:

• I don't like my food spicy, so I eased up on the chili flakes. Where Heidi's recipe calls for 1/2 teaspoon, I used only 1/4 teaspoon. But the little hint of heat was a very nice addition to this classic. 
• If using bouillon cubes, start a pot of boiling water while you are cutting your onions so that you can add simmering stock to your soft onions in step two.

step one. Combine the 2 tablespoons of butter, onion, garlic, bay leaf, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften (a couple minutes). 

step two. Add the vegetable broth or stock, and the split peas. simmer, covered, until the split peas are tender (30-50 minutes).

step 3. Prepare a brown butter drizzle. Warm 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in your curry or turmeric powder and sautee for less than a minute. Remove from heat.

step four. When the pea soup mixture is finished cooking, remove from heat, and stir in the coconut milk, 1/4 teaspoon of salt, and puree with an immersion blender. Make as smooth or chunky as you like. Stir in half of the spiced brown butter to taste, and add more salt, if needed. If your broth was unsalted, you may add a few teaspoons of salt at the end.

Serve. Drizzle with remaining brown butter and sprinkle with chives.

This soup is a meal in itself. A buttered roll, or toasted baguette may be all you need to finish off your plate.

Muesli

Ode to Heidi 

Part 1.  

 

When my sister was up in LA visiting me over the holidays, she pulled a cookbook off my shelf and started flipping through it. "I can't believe I don't have this one," she said, "She's got so much good stuff in here!" SHE of course, is Heidi Swanson, and the book is Super Natural Every Day. An instant classic if you ask me. It's one of my most-referenced cookbooks; Dignified with folded corners and hand-written notes pressed between the pages. So, with a renewed sense of exploration, and inspired by my sister, I ventured back into the pages of Super Natural Every Day.  Please enjoy reading and tasting some of my favorites from the great Heidi Swanson.

 

Muesli 

(AKA Overnight Oats) 

Easy, simple, bright, and customizable. Tired of the bagel selection at work, I went straight for my favorite recipe in this book, and consequently, it's on page 1. There's no better grab-and-go breakfast than overnight oats, and heidi's Muesli is perfectly balanced to be sweet, tart, and comforting.

Ingredients:

• 3 cups rolled oats
• 1/2 cup chopped Marcona almonds
• 1/4 cup golden raisins
• 1/4 cup raw wheat germ
• 1/4 tsp. fine grain sea salt
• Plain yogurt
• water
• maple syrup

Tip: Prepare each serving in a small mason jar or tupperware container for the on-the-go morning. 
 
step one. In a large bowl, toss together the oats, almonds, raisins, wheat germ and salt. Transfer to a mason jar (or tupperware) until ready to use.

step two. For each serving, spoon 1/2 cup yogurt into a bowl with 1/4 cup water, and sweeten with a splash of maple syrup. Stir in 1/2 cup of the muesli and let it sit in the refrigerator for at least an hour, or preferably overnight.

Serving suggestion: Top with fresh berries or left-over raisins.

Customize: with chia seeds, bee pollen, or fresh banana.


Links to more of my posts and raves about Heidi Swanson:

Split Pea Soup  
Broccoli Gribiche 
Chanterelle Tacos
Maple Blueberry Coffee Cake 
Granola 
Blueberry Pie
Little Quinoa Cakes 
Chickpea Wraps 

Baked Brie

Brie en Croute 

Don't let the name intimidate you. Though it may look fancy, this appetizer is painstakingly simple, and requires almost no prep. If you've got parties to go to this holiday season, and you're not sure what to bring, you're in in luck! These "croutes" were wildly popular at my Thanksgiving get-together,  and you are sure to please a crowd in both presentation and in taste. This recipe is so easy to make you'll be kicking yourself for not knowing it sooner. And better yet, it's classy and oh-so impressive. 

I don't usually encourage buying store bought dough, because most dough (pasta, pizza, pie, bread) is easy and inexpensive to make yourself. However, in the rush of Thanksgiving, I did not intend on making my first attempt at puff pastry dough, and you probably don't either. So in this instance, I recommend picking up a set of pastry sheets at the store. 

**Please note this recipe will make one (1) brie en croute, but I have offered two options for filling. 

Ingredients*:

• 1 sheet frozen puff pastry, pre-packaged
• 1 wheel of Brie 
• 1 egg beaten

Filling #1:

• 1 tablespoon unsalted butter
• 1/4 cup brown sugar
• 1/2 cup walnuts 
• 1/8 teaspoon ground cinnamon

Filling #2: 

• 1 tablespoon butter
• 1/4 cup chopped pecans, walnuts, or slivered almonds
• 1 small (8-ounce) wheel Brie
• 1/2 cup cranberry sauce (or your favorite jam) 

Optional:

• Crackers for serving 

Directions:

prep. Preheat oven to 375 degrees F . Defrost puff pastry for approx. 20 minutes before unfolding. 

step one. In a saucepan, melt the butter over medium heat. Saute the nuts in the butter until golden brown, approximately 5 minutes. 

• For Filling #1 Add the cinnamon and stir until walnuts are coated well. 

step two. Lay the puff pastry out on a flat, floured surface. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet.

step three. Place the brie in the center of the pastry. Arrange the nut mixture on top of the Brie.

• For Filling #1 Sprinkle the brown sugar over the mixture.

• For Filling #2 Spread Sauce (or jam) on top of the nuts

step three. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine.

step four. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

Recipe courtesy of Paula Deen

Orzotto

I know... I know... It's been a while!
The holidays always have me trying so many new recipes, it can be overwhelming and often times I find myself being overly ambitious (Salted Caramel Cream Cheese Brownies??). So today we are visiting an old stand by. I've been cooking this "orzotto" recipe longer than I've had this blog, so I'm surprised actually that it hasn't made it's way to these pages yet. 

I first came across this recipe for Lemon Basil Orzotto on the Cooking Channel in 2011. I loved the idea of a risotto made with pasta, it as like a light-bulb going off in my head. And this recipe is so simple that it quickly became my go-to dinner dish when I needed something fast and delicious. I started with whole wheat orzo pasta to add an extra layer of flavor, and because I think it's got sucha  a great bite and it's so good for you. But soon I found myself adapting the recipe to use seasonal vegetables, or sometimes just whatever I could find in my kitchen. This is the perfect recipe to share with friends and family because of how easy it is to variate this dish so that it's always fresh and exciting, every time you make it.

Butternut Squash variation I posted on my Instagram in 2013

For this post, I used asparagus, zucchini, and shiitake mushrooms because they are three flavors I just can't get enough of in the fall. There is something so earthy and grounding about the taste of this dish. I want to just carry my plate to the couch and put on a movie.

My sister recently borrowed this recipe for a dinner party and said that is was "by far the crowd favorite". 

Enjoy!

Asparagus, Zucchini and Mushroom Orzotto

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of butter (optional) 
• 1/2 onion diced 
• 1 1/2 cups orzo 
• 1/2 cup dry white wine (I usually have a heavy hand here) 
• 3 cups vegetable stock or broth (Rapunzel Bouillon is my favorite) 
• 1 zucchini quartered and thinly sliced
• 1 bunch asparagus chopped 
• 1 1/2 cup shiitake mushrooms diced
• 1/3 cup grated Parmesan cheese (or pecorino romano) 
• 1/4 cup heavy cream or soy cream 
• Salt and pepper
• 1/4 cup pine nuts (optional)

Tips: 

• Choose a wine that you like to drink. Sacrifice 1/2 cup to your dish, and pour yourself a glass while you man the stove. 

• Substitute Farro or Pearl Barley for the Orzo.

• Toast your pine nuts for 2 minutes in a dry sauce pan to bring out the flavor. (Keep and eye on 'em, they burn quickly!) 
• Prepare your veggies a day ahead for even quicker cook time. 

• Add garlic at anytime. 

Directions:

step one. Prepare your veggies. If you don't have a steamer, you can poach your asparagus by dropping into boiling water for 2-3 minutes and then transferring to an ice bath. For my zucchini and mushrooms, I like to add 2 tbsp of butter to a skillet  on med-high heat and stir occasionally until everything browns a little. Mushrooms LOVE butter so don't be surprised if they soak it all up! Set vegetables aside. 

step two. Bring your broth to a boil.

step three. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast until you see some browning on the grain (this will keep the pasta al dente). stir occasionally. 

step four. Add the wine and cook until absorbed. 

step five. Gradually add your vegetable broth (1 cup at a time), stirring frequently until the liquid is almost absorbed and orzo is tender. Remove from the heat. 

step six. Fold in vegetables, cheese, and cream. Season with salt and pepper, and garnish with Pine Nuts. 

Serving suggestion: 

Served with mixed green salad with pomegranate vinaigrette.

 

Chickpea Wraps

In keeping with the theme of easy and inexpensive, this recipe is a winner. Yummy enough to eat on its own, wrapped up in a lavish wrap, nori wrapper, or inside lettuce cups. And, it tastes a lot like potato salad so it's also a great transitional snack as we move closer to summer-like weather (at least in Los Angeles).

 

(Adapted from the recipes for 'The Ananda Burrito' by Kimberly Snyder and 'Chickpea Wraps' by Heidi Swanson)

 

Ingredients:

• 2 cans of organic garbanzo beans or close to 3 cups
• 1/3 cup chopped red onion
• 1 cup chopped celery
• 2 tbsp chopped fresh dill
• 2 -3 tablespoons mustard
• salt
• 1-2 tbsp lemon juice
• 1/2 tsp nutritional yeast

Optional Ingredients:

• lavish flatbread
• pit bread
• untoasted nori wrappers
• lettuce cups
• micro greens (to add to wraps)
• 1 ripe avocado in cut into large chunks (to add to mixture or spread across wraps)
• lemon zest (add to mixture for extra zing)
• hard boiled egg chopped (for more of a potato salad feel) 

 

Tips: 

• If you're serving right away, I recommend adding the avocado into the mixture. 

Instructions:

step one.  Pulse two-thirds of the chickpeas in a food processor until spreadable. Transfer them to a large mixing bowl along with the remaining chickpeas. Stir in the onion, celery and dill.

step two. Mix together the mustard, lemon juice, nutritional yeast, and salt and pepper to taste. Pour over the mixture and blend together until dressing is equally distributed.

step three. (Optional) Fold in avocado pieced to the mixture or use thin slices to line your wrap of choice. For added texture also add lettuce or micro-greens to your wrap.


how easy is that?

Who's The Boss?

       In January, I started a new job. A dream job. And it's been wonderful. For two months I've just been reveling in the newness of it all; Constantly captivated by the intensity and passion of my colleagues, and continuously in amazement that I was lucky enough to earn a spot among them. But my new schedule has brought with it some new challenges. It's been a test of time-management just to fit in the lifestyle habits I am used to enjoying. Not to mention the much tighter budget I must now adhere to.

     To manage it all I've moved my yoga sessions to 6am, I make sure I spend quality time with my friends on the weekends, and on Sundays, I cook. I work in Beverly Hills, and to stay on track financially, it's essential that I pack my lunches, or else I'll get caught up buying a $13 salad at the closest cafe.

     At first it felt a little overwhelming to have to come up with a week's worth of meals on one grocery run, but I've turned this weekly chore into quite the recipe exploration. I pick two new recipes on Saturday, usually large, one pan-type meals, and then on Sunday, I go to work. Most nights I can also fit in my laundry while something is baking or simmering and it makes me feel something like a wonder-woman.

     So for the next few entries, I'll be posting large, well-rounded, filling meals to influence your weekend meal planning and maybe even help you stay on budget. 

Brussel Sprouts & Organic Sprouted Tofu

(Adapted from Plenty by Yotam Ottolenghi)

 

Yotam Ottolenghi never disappoints. This recipe comes from his book, Plenty, a collection of meat-less recipes from a chef who takes his vegetables just as serious as his meats. Ottolenghi calls this dish "utterly addictive." I myself was so impressed by the explosion of flavors, I was practically howling in my kitchen. I guarantee you will love this or something is seriously wrong with your taste buds.

Ingredients:

• 2tbsp sweet chile sauce (or paste)
• 1 1/2  tbsp gluten-free soy sauce
• 3tbsp toasted sesame oil
• 1tsp rice vinegar
• 1tbsp maple syrup
• 5oz firm organic tofu (optional for sprouted)
• 1lb brussel sprouts
• about 3/4 cup sunflower or grapeseed oil
• salt
• 1 cup sliced green onions
• 1/2 small fresh red chile, deseeded and finely chopped
• 1 1/2 cups shiitake mushrooms, halve, quartered, or diced
• 1 cup cilantro leaves
• 1tbsp toasted sesame seeds (optional)  

Tips: 

Most of these ingredients I had in my pantry because I love Asian flavors. I didn't have a fresh chile so I used a canned chipotle pepper that I had bought for another recipe. And I used a Thai chili paste that I had in my fridge instead of chile sauce. To spread your dollar even further, serve over steamed rice or make into lettuce cups. 

Instructions:

step one.Whisk together in a bowl the chile and soy sauces, 2 tablespoons of the sesame oil, the vinegar and maple syrup. Cut the tofu block into 3/8-inch slices and then into squarish pieces. Gently stir into the marinade and set aside. 

step two. Trim the bases off the sprouts and cut each from top to bottom into three thick slices. Take a large nonstick pan, add 4 tablespoons of oil and heat up well. Throw in half the sprouts with a little salt and cook on high heat for about 2 minutes or more. Don't stir too much. You want the sprouts to almost burn in a few places and cook through but remain crunchy. Remove to a bowl. Repeat with more oil, salt, and the rest of the sprouts. Remove all the sprouts from the pan. 

step three. Add 2 more tablespoons of oil to the pan, heat up and saute the green onions, chile and mushrooms for a few minutes until the mushrooms are golden (I like mine really crispy). Transfer to the sprouts bowl. 

step four. Leave the pan on high heat. Use tongs to lift half of the tofu pieces from the marinade and gently lay them in the pan (be cautious of spitting oil). Space them apart in one layer. Reduce the flame to medium and cook for 2 minutes on each side, or until they get a nice caramelized color. Transfer to the sprout bowl and repeat with the rest of the tofu. 

step five. Once all the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the remaining marinade and half the cilantro leaves. Toss everything together and allow to cool down slightly in the pan. Taste and add salt if needed. Stir in the remaining tablespoon of sesame oil and garnish with sesame seeds and the rest of the cilantro. 

** sorry for so few pictures, I was just having so much fun tasting every step along the way that I forgot. 

fifty-nine

59

Fifty-nine is the age my parents turned last week. And as a reminder that the're only that much closer to the big six-oh, they came to me seeking healthful guidance. Of course I told them to exercise; take small walks around the neighborhood, and stretch while watching TV. I even bought my mom a cute little set of bright pink 3lb hand weights. But their diet needed an overhaul and that was clear. Here are some pictures I took of their fridge and cabinets. 

If you want to drop some lbs after 50, the refined sugar in sodas, juices, and sugary cereals, are not going to help. Neither are sweet "weight loss" drinks or pre-packaged smoothies. I formulated some small changes for my parents to start transitioning away from these processed foods, and try to intake more whole, natural, and even raw foods as a part of their daily diet. 

A complete overhaul of their fridge was done. I moved everything I didn't want readily available to them, out to the fridge they have in their garage. This way, if they want to cheat, they have to hunt down that bad food first. Then I replaced the majority of their everyday foods with healthier options. Here's a look at my purchase from Whole Foods. 

I focused on less processed, dairy-free, & gluten free items like: dressings, bread, butter, fresh almond butter, beer, and hummus. And of course RAW VEGETABLES. But I know my parents also like convenience, so I even got some frozen pizzas, mac and cheese, and a few vegan desserts I like. But I didn't want to leave them with a bunch of pieces to assemble and no instruction booklet, like an IKEA nightmare. So I drafted a plan, discussed taking small steps towards a healthier diet, and said I'd be checking in regularly (5 days in and they're not annoyed yet). I also made them a set of my vegan burgers, a huge batch of coconut lemongrass soup, and THIS recipe for Curried Quinoa & Vegetables.

This dish reminds me so much of my favorite Thai fried rice. I'm thinking about adding raisins and pineapple to my next batch. Kimberly puts cayenne pepper in her recipe. It's great to make a big batch and eat throughout the week.

Curried Quinoa & Vegetables

(Modified from The Beauty Detox Solution by Kimberly Snyder)

Ingredients:

• 1-2 Tbs. coconut oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cups broccoli, chopped into small pieces
• High quality sea salt (adjust to personal taste)
• 1 Tbs. curry
• ½ tsp. turmeric
• 1-2 cloves garlic, minced or thinly sliced
• 1/4 cup coconut milk 
• ¾ cup dry quinoa

Optional Prep: soak the quinoa in water for a few hours, or overnight.

Instructions:

Step One. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a fine strainer and set to the side in a bowl.

Step Two.Heat the coconut oil in a skillet pan. Add the diced onions, and lightly sauté for a few minutes, adding the Celtic sea salt, curry, turmeric, and black pepper. I also like to add some minced garlic here. 

Step Three.Add the other vegetables and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).Add the cooked quinoa, and the coconut milk and stir everything together. Adjust flavoring as needed.

Vegan Burgers

This entry is dedicated to my lovely mother, & my two beautiful sisters.

Two weeks ago, my mother went to the hospital to find out why she was having persistent abdominal pain. She was diagnosed with gallstones and scheduled for surgery. 10 days, 2 surgeries, an MRI, and a case of pancreatitis later, she got to go home. I immediately googled gallstones and found that they are mostly contracted by women, with a family history. Then I learned that my grandmother and great-grandmother had also had their gallbladders removed. So of course, I went to researching ways to prevent myself from becoming the next female in my family to contract this condition. 

One way to pamper your gallbladder is to speed intestinal transit. How do we do this? 

1. Insoluble Fiber

Insoluble fibers are considered gut-healthy fiber because they have a laxative effect and add bulk to the diet, helping prevent constipation. These fibers do not dissolve in water, so they pass through the gastrointestinal tract relatively intact, and speed up the passage of food and waste through your gut. Insoluble fibers are mainly found in whole grains and vegetables (Source:WebMD).

2.  Reduce foods that slow digestion, ie. Animal Protein.

Animal protein, out of all the food groups, takes the longest to travel through the intestines, sometimes up to 24 hours. So if you are not vegan, I would encourage you to eat foods like eggs, yogurt, cheese, meats, fish, and poultry, only once a day (or less!). I have also been talking to my mom about saving her main sources of protein, for the evening, (and switching to fish). Eating these foods at dinner time gives your body an 8-10 hour head start on digesting them before your next meal (breakfast).

3. Eat your (raw) vegetables. 

Raw veggies are the best for a happy digestion. And having a healthy gallbladder starts with a healthy digestive system. Try having a small salad before your two largest meals, and see if you feel better (and eat less too).

4. Take a probiotic.

I've started taking a probiotic and a digestive enzyme before lunch and dinner and  I feel incredible! This way, even if you are not eating foods that are absolutely the best for your tummy, you are at least throwing in some happy helpers to keep things moving. And that's what we want, right? 

All of these new habits can be attributed to the fact that I'm obsessed with Kimberly Snyder's book, The Beauty Detox Solution. The following recipe is from her book. 

Vegan Burgers

(from Kimberly Snyder's, The Beauty Detox Solution)

Have you been on the look-out for a vegan, gluten free, soy free veggie burger? Look no further, friends.

Ingredients:

• 1 1/2 cups water
• 1/2 cup dry millet
• 2 garlic cloves, finely minced 
• 2 tablspoons raw cocont oil or grapeseed oil
• 1 large onion finely minced
• 3 cups spinach, inely chopped
• 2 stalks of celery finely minced
• 2 mall carrots, peeled and minced
• 2 tsp sea salt
• 1 tbs cumin
• 1/2 tsp black pepper
• 1 cup amaranth flour

Prep: soak millet in water overnight (recommended)

Tools: A cheese grater or a food processor wouldn't hurt

Tips: I added cumin seeds in with the onions step 2), toasting them brings out their hard to miss flavor. I also added turmeric in Step 3.

Step 1.
In a saucepan over high heat, ring the water to a boil. Reduce the heat, add the millet, and simmer until it reaches a softer texture (life fluffy rice), around 15-20 minutes. Pour through a strainer and set aside to cool.

Step 2.
Saute the garlic in enough coconut oil until gently cooked, then add the onions and stir until the onions become translucent.

Step 3.
Add the spinach,celery and carrots, and cook for a few minutes. Add sea salt and other seasonings and stir in.

Step 4.
Add the cooked millet and stir until everything it well mixed. Last chance to adjust your seasoning.

Step 5.
Turn off the heat and add the amaranth flour to the mixture. Stir until it starts to bind together and the mixture cools.

Step 6.
Form the cooled mixture into patties, about 3-4 inches in diameter (I made 7 and kept them in the fridge all week until I was ready to fry 'em up).

Step 7.
When you're ready to eat, heat a large pan to a fairly high temperature an coat with coconut or grapeseed oil. Saute eah pattie on both sides until firm and browned.

Serving suggestion: 
Enjoy on a salad, with steamed veggies, or on your favorite bun! I recommend a slice of avocado and a pinch of sprouts on top.

Why this recipe? 

Millet, more commonly known as birdseed, is a grain high in insoluble fiber. It also carries good *percentages of our daily recommended value for Manganese, Magnesium, Phosphorus, and Tryptopan (one of the 10 essential amino acids). These nutrients have been linked to aiding head and muscle aches, lowering blood pressure, and assisting in stress reduction and restful sleep. Millet won'e just be for the birds after you try these burgers.

*1 cup Millet contains a daily value of 23.5% manganese, 21.8% tryptophan, 19.1% magnesium, and 17.4% phosphorus (Source)

Here's a relaxing, post-burger pose to try

What it does: Boost circulation and mood. Relaxes the belly. Prepares you for sleep. 

Viparita Karani

Legs up the wall pose

Other Sources of insoluble fiber: whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, barley, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins. (WebMD)

Gwyneth's Salmon Marinade

In recent months, I made the personal decision to venture into pescetarian territory. I know I tout about being a vegetarian, but I also know that some of my blog readers do eat meat or fish, and so this one's for you guys.

I started having dreams where I was eating meat. In one dream, I was walking across a street nibbling on turkey sausage links (What!?). I felt that a craving was building within me that I needed to explore. Fish is low on the food chain, it's a lot cleaner (less bloody) than other proteins, and salmon is widely renowned for it's high omega 3 content. I'm eating salmon once or twice a month at this point, and I am otherwise vegetarian, and even vegan for weeks at a time. I had to admit to myself that I like the taste of this fish. So when those cravings and crazy dreams resurface, I have a food to turn to.

Enough about me, this recipe comes from Gwyneth Paltrow's book, My Father's Daughter, and whenever I make any of her recipe's I refer to them as "Gwyneth's Meuslix," "Gwyneth's Gazpacho," or even her mother, "Blythe's Muffins". She calls this marinade a "Teryaki," because she says her kids are more likely to eat it. The flavor is fantastic. I simmered the left over marinade to reduce it, poured it through a fine strainer, and drizzled it over the fish, veggies, and rice. This book of hers in particular is filled with recipes for the whole family to enjoy. So rightfully, I made this dish for my whole family on our annual trip to Newport Coast, CA. I love to cook for the people I love most. And this one's sure to please all ages....

Gwyneth's Salmon Marinade

Ingredients:

1/4 cup soy sauce

2 tablespoons mirin (cooking wine found near Asian sauces in the grocery store)

3 tablespoons honey

1/3 cup water

1 teaspoon peeled and finely grated ginger

2 prigs fresh cilantro

4 6-ounce salmon filet, skin discarded

1 tablespoon finely minced fresh chives, for serving

TIPS: This was my first time buying fish, EVER! So I asked a lot of questions to the guy behind the counter at Whole Foods. I chose farm-raised Salmon and he nicely cut each filet for me, even making a few smaller ones for the kiddos. 

Step1.

Combine the soysauce, mirin, honey, water, ginger, and cilantro in a small saucepan over high heat. Once it boils, turn the heat to low and let simmer for 2 minutes. Set aside to cool.

Step2. 

Once it's cool, pour into a large bowl or plastic bag and add the salmon. Marinate in the fridge for at least an hour, up to overnight. 

Step3.

When you're ready to eat, preheat the broiler. Put the salmon on a heavy baking sheet with whateer sauce adheres to it and broil until cooked to your liking (7-8 minutes). While it's cooking, strain the extra sauce into a clean saucepan, bring to a boil, and let it reduce.

To Serve.

Drizzle extra sauce over the cooked salmon (or your entire plate). I recommend brown rice and a huge helping of stir-fry.