What you’ll need:
1 package of veggie dogs
1 jalapeño chopped finely
1/4 white onion chopped
1 vine ripened tomato chopped
Deli mustard
Whole wheat buns
1-2 dill pickle spears chopped
What you’ll do:
Grill the veggie dogs in a pan until golden brown
Fix your dog however you like!!
Enjoy!!
What you’ll need:
Whole wheat dinner rolls
Teriyaki sauce
Dill pickle spears cut in bite size pieces
Red onions sliced thinly
4 pineapple slices
Salmon filet {I use wild caught}
Sea salt
Ground black pepper
What you’ll do:
Cook your salmon after seasoning with salt and pepper (I used my George Foreman grill, you could also BBQ or bake it)
Grill your pineapple until you see the grill marks (on a BBQ or George Foreman)
Assemble:
Slice your dinner roll in half
Spread teriyaki sauce on both sides
Place salmon
Add onions
Add pickles
Add pineapple
Place top on
Secure with a toothpick if desired
Enjoy!!!
What you’ll need:
10-12 large brussel sprouts cleaned, stems chopped off and halved
Juice from 1/2 lemon
2 Tbsp olive oil or coconut oil
2 cloves of garlic minced finely
Sea salt to taste
Black pepper to taste
Lemon pepper to taste
What you’ll do:
Heat large skillet over medium heat
Add brussel sprouts
Season with salt and both kinds of pepper
Let cook for a few minutes
With a spatula flip them over
Add lemon
Season again
Cook until lightly golden brown (about 10-15 minutes)
Taste and add more sea salt if wanted
Enjoy!!
What you’ll need:
1 C uncooked brown rice
2 C water
1 small container of raspberries washed
1 small container of blueberries washed
2 rhubarb stalks peeled and chopped into bite size pieces
1/4 C sugar
1/2 water
1/2 can of coconut milk
1 Tbsp vanilla
1 Tbsp maple syrup
What you’ll do:
Cook brown rice according to directions (bring 2 cups of water to a boil, add 1 cup rice, reduce heat and simmer for 40 minutes covered)
While rice is cooking combine other 1/2 C of water, blueberries, sugar and rhubarb
Let simmer over medium low for 10-15 minutes until soft
Once rice is cooked add coconut milk, vanilla and maple syrup
Combine thoroughly
Add blueberry/rhubarb mixture
Add raspberries last
Enjoy!!!
What you’ll need:
1 C falafel mix (I found mine at Sprout’s)
1 batch of hummus or guacamole (I used garlic hummus)
2 small containers of plain soy yogurt
2 cucumbers sliced thinly
2 vine ripened tomatoes sliced thinly
Juice from 1 lemon
Roasted red peppers chopped finely
10-12 green olives sliced chunky
Sea salt to taste
Ground black pepper
What you’ll do:
Heat oven to 350
In a small bowl mix 1 cup falafel mix with 1/2 c water
Spread on the bottom of a casserole dish evenly
Bake for 15 minutes
Let cool
In a food processor blend yogurt, 1/2 cucumber and lemon juice
Spread hummus evenly over the falafel
Place tomatoes on top of hummus
Place cucumbers on tomatoes
Cover with yogurt sauce
Top with roasted red peppers and sliced olives
Enjoy!!!
What you’ll need:
2 servings of cooked brown or wild rice (if I’m in a hurry I use the uncle bens 90 seconds microwave rice)
1 package of marinated tempeh cut into bite size pieces (if you can’t find the marinated kind you could put regular tempeh in a zip lock bag and add: maple syrup, balsamic or apple cider vinegar, salt and pepper and marinate for at least 30 min)
2 Tbsp olive oil
What you’ll do:
Add oil to a medium skillet and heat to medium
Add tempeh and cook until browned on both sides
Add rice and let brown about 5 minutes more
Plate and serve (I garnished mine with whole black peppercorn and parsley)
Enjoy!!!
What you’ll need:
5-6 cloves of garlic chopped finely
Juice of 2 limes
5 Tbsp fish sauce (don’t be scared to use this, it gives great flavor)
1 Tbsp soy sauce
2 Tbsp brown sugar
2 Tbsp honey
1 Tsp shrimp flakes (optional)
1 Tbsp red chili paste
What you’ll do:
Mix everything together well with a whisk
Enjoy!!!
What you’ll need:
1 batch of Thai chili dressing (see previous blog post)
2 bunches of soba noodles
1/2 green papaya cut into matchstick pieces
1 C string beans cut into but size pieces
7-8 yellow cherry tomatoes halved
1 bunch green onions chopped (white/light green part only)
1/2 Tbsp coriander
1 Tsp red pepper flakes
2 Tsp black sesame seeds
Sriracha (optional)
What you’ll do:
Bring a large pot if water to a boil
Add soba noodles
Boil for 6 minutes
Drain and place in bowl
Add 1/2 chili dressing
Mix thoroughly
Cover and place in fridge
Mix papaya, onions, string beans, tomatoes, coriander, red pepper and 1 Tsp of black seasame seeds together
Pour remainder of the chili dressing on the mixture
Mix thoroughly
Place in fridge until chilled (15-20 min)
Place soba noodles on a plate
Top with papaya mixture
Garnish with Sriracha and remaining seasame seeds
Enjoy!!!
What you’ll need:
2 cans of chickpeas (garbanzo beans)
3 C white vinegar
Sea salt
Olive oil
Dried dill weed
Black pepper
What you do:
Heat oven to 425
Prepare a lined cooking sheet
Add vinegar and chickpeas in a medium sauce pan
Bring to a boil
Turn heat off and let sit for 30 min
Drain chickpeas
Place chickpeas on baking sheet and coat with olive oil
Season with sea salt, dill and pepper
Bake for 20 minutes and stir
Add more oil and seasoning if needed
Return to oven and bake another 20 min (until light golden brown and crispy)
Remove from oven
Season more if desired
Enjoy!!!
What you’ll need:
2 C milk (I use flax seed milk)
1/4 C butter (I use vegan butter)
6-7 red potatoes washed and cut into small chunks
1 small bag of frozen peas
1 yellow onion chopped finely
1/4 C unbleached all purpose flour
1 Tsp sea salt
2 Tsp black pepper
1/2 Tsp cayenne pepper
2 C cooked brown rice (cook according to the directions on the bag)
1/2 of one vegetable bullion cube
What you’ll do:
Put chopped potatoes in a large pot, cover with water and bring to a boil
Cook for about 10 minutes until potatoes are soft
Add peas and cook another few minutes until peas are warmed through
Drain the potatoes and set aside
In a large skillet add butter and onions
Cook 3-4 minutes until translucent
Add flour and mix thoroughly
Add sea salt, pepper and cayenne
Slowly add milk and mix well
Let cook for 2 minutes
Add potato and pea mixture
Add bullion to cooked rice
Mix thoroughly and serve with brown rice on top
Enjoy!!
Kacey Tess 