For the past month I’ve made a big pot of soup each week. I’ve also realized that I probably need more spoons and bowls to keep up with my soup addiction. I typically make Indian or Mexican spiced soups so I went a bit out of my comfort zone with this one but the results where oh-so-delicious. Two thumbs up from a lucky taste tester too!…
I’ve been in a major salad rut. Maybe it is the fact that I’ve eaten basically the same salad for 5 years or the change of seasons, but suddenly I want nothing to do with my normal spinach salad lunch. I’ve been experimenting with different lunches for the past few weeks and I just hit the salad jackpot. Seriously.
On the first day of spring, I found myself making a bit pot of hot soup. Why? Well, mostly because my love for soup is enduring and season-less, but also because it was snowing. That’s right. More snow in Boston. At this point I oscillate between thinking “what’s another 2 inches?” and “are you kidding me? Really? The 108 inches wasn’t enough?”. Luckily I can’t be mad when soup is involved so my attitude towards the snow was closer to the former….
Today I have a delicious guest post for you from Jen, a fellow health-centric-veggie-loving-foodie. She is one of my sister’s best friends, who always leaves me drooling over her creative, healthy dishes. We have very similar food taste so I knew she’d be perfect to share a healthy meal with Decidedly Nutritious.
In addition to being a creative genius in the kitchen, Jen teaches barre classes and helps clients find ways to build a healthy lifestyle through balanced nutrition and fitness. Check her out on Instagram (@kale_chick) and her Nutrition and Wellness Coaching for an opportunity to work with her.
Thanks for the post Jen!
Whoever said eating a vegetarian meal is boring, and lacks protein, never tried this meal!
Thinking about making this dinner always makes my mouth water! The layers upon layers of flavor will leave you so satisfied, you won’t think “where’s the beef?!”. Spicy from the sriracha and chipotle, sweet from the ginger and maple syrup, and salty from a drizzle of peanut sauce. How much more could your taste buds ask for!? The protein comes from 3 different high quality sources; quinoa, tempeh, and chickpeas. I roast chickpeas all the time for snacks and salad toppers, they store well in an airtight container. I use one of my many mason jars and keep it right on the counter for easy access. I also have about 15 other mason jars sitting on the counter, and they may have labels on all of them, but that’s an entirely different story :).
Even though this dish has many small components, they’re individually very simple to prep and make. Let’s get to it!
Crispy Tempeh bacon:
1package non-GMO tempeh
2tbsp canola oil
2tbsp low sodium soy sauce
2tbsp maple syrup
2tsp smoked paprika
Cut tempeh into very thin strips. Add the rest of ingredients into a baking dish or a plastic bag. Add strips and marinate for 30 minutes or longer. Add to baking sheet and bake at 400 for 16-20 minutes, flipping 1/2 way through. Keep an eye so it doesn’t burn. Set aside.
2 cans organic chickpeas
1tbsp olive oil
1tsp chipotle powder
Pinch of S&P
Rinse and pat dry the chickpeas. Add them to a bowl and toss with the rest of the ingredients. Add to baking sheet and bake at 350 for 25-30 minutes. Set aside.
1c rinsed quinoa
2c low sodium veggie stock
S&P to taste once cooked
Start the quinoa while baking the chickpeas. Add all ingredients to a sauce pan and bring to a boil, then bring down to a simmer and cover. Let cook for about 15 minutes or until liquid is absorbed. Fluff with a fork.
1/2 of a bunch of kale(stalk removed)
1/2-1 cups shredded carrots
1tbsp grated ginger
1tbsp olive oil
1/2tsp sesame oil
While the chickpeas and quinoa are cooking, rinse and pat dry the kale. Remove the stalks and tear into smaller pieces. Add to a bowl and massage in the rest of the ingredients until the kale has softened.
2tbsp peanut butter
1/2tbsp chili-garlic sauce(optional)
1/2tbsp rice vinegar
1/2-1tbsp low sodium soy sauce
Also while the chickpeas and quinoa are cooking, whisk all ingredients for peanut sauce together in a bowl.
Once everything is done, it’s assembly time! I like to put quinoa on the bottom. On top of that goes a heaping pile of your kale. Then the tempeh bacon and chickpeas. Drizzle the peanut sauce all over, and finish it there or with some sesame seeds and fresh cilantro. Enjoy!!
Happy 2015! Since I’m extremely Southern (ok, I spent the first 9 months of my life in Texas but whatever…), I wanted to share a traditional Southern dish brimming with good luck for the new year!
If I could eat Indian food every day, I happily would. There is something about the creamy sauces that smother a largely vegetarian focused combination of beans, lentils, and vegetables. And the spices! Mhmmmm. The best part. Rich, deep flavor. Spicy, warming flavors that pair perfectly with fluffy basmati rice or naan.
From a health standpoint, Indian food has a lot going for it. The use of turmeric in curries is believed to be largely responsible for the sub-continent’s lower rates of Alzheimer disease. Also, the focus on vegetables and beans, make the cuisine high in fiber and phytonutrients. Just watch out for large portions of rice, refined naan bread, and an overzealous use of ghee (clarified butter)….
I’ve run out of ways to declare my love for soup. But if you haven’t caught on, I love soup. In any and all forms. This soup recipe started out with an intention to make chili, but quickly evolved based mostly on the fact that I had a bunch of carrots and carrots don’t typically show up in chili. However, carrots are at the core of any soup. Therefore, the carrots were added to the pot and transformed the butternut squash and black beans into a warm, spicy soup. My recipe thoughts are sporadic, but hey, I cook out of convenience mostly and I think that’s realistic.
To me, marinades are like salad dressings. It’s hard to find a balanced, flavorful-but-not-overpowering combination of ingredients that doesn’t pull towards any one type of cuisine. I want something versatile. Something that goes with any combination of vegetables, grains, starches…basically something I can make without having to give too much to whether it will “go” with the rest of the meal. Finally, finally, I found the perfect marinade!
Now, let me first answer a question that has likely crossed your mind while I was babbling on about versatile flavor combinations: what the hell is tempeh? …
It’s soup time! If it were up to me, soup time would be every time. As previously declared, I love all soup but creamy, pureed soups are one of my favorites to make and eat. Pureed soups are extremely versatile, creamy without being heavy, and it doesn’t matter how you chop the vegetables because it all is blended anyways.
Squashes at the farmer’s market in Copley Square were 50 cents/pound! Many were purchased and many squash recipes will be coming. First up, stuffed squashes. A perfect vessel for all sorts of yummy fillings.
Stuffed squashes are mostly just for the impressive presentation value. Every time I make one, I immediately cut it all up after plating. Essentially, it would have been the same exact meal as if I just diced squash and topped it with the filling in the first place. But what fun would that be 🙂 ?…