Plant-based diet. You’re trendy right now, and a bit political. But I’m intrigued. I’ve been listening to a bunch of podcasts and doing my own research about going plant-based. So far, I have to say, it’s been very intriguing. It’s also been a wee bit tasty!
Meatless Monday for the Win!
I did a plant-based detox back in May and it was incredibly eye-opening about what eating processed foods, animal proteins, and dairy do to your digestion. And here’s the thing, you don’t have to drop the animal proteins cold-turkey! (pun intended) You can start with something as simple as a Meatless Monday!
What is a Meatless Monday?
Meatless Monday means that instead of eating meat, you forgo it on Mondays. Just one day a week! Sounds doable right? I know a lot of the gals I chat with have trouble with their weekends. Too many indulgences, maybe a few glasses of wine, and Monday starts with a little too much bloat. Meatless Monday is a perfect way to combat that bloat and have you feeling lighter by Tuesday!
This Meatless Monday Recipe is super easy, one-pot, and will make your life that much easier. You can also make this recipe vegan-friendly by eliminating the cheese add at the end. I’m not sure I could ever go 100% vegan because I do love my cheese!
Another SUPER easy way to make this recipe is to cook the quinoa in a rice cooker and then just sauté up the veggies. I’m a huge fan of leftovers too and this recipe is also delicious cold for lunch the next day! Anything that can make my day easier and keep me away from the drive-through, I’m down with!!
Heat olive oil in a saucepan over medium heat. Add garlic and shallots until caramelized. Add thyme and cook until fragrant.
Add quinoa and sun-dried tomatoes. Stir until incorporated. Add vegetable broth and water, bring to boil. Then, cover and reduce to simmer for 20-30 minutes until liquid is absorbed and quinoa is fluffy.
While quinoa is cooking, heat walnuts over low heat for 5 minutes. Set aside
Remove lid and stir in spinach and chickpeas. Cover with a lid and let sit for spinach to wilt. Serve with sliced kalamata olives, walnuts, feta, and parmesan cheese.
This recipe was kind of a risk for me because I bought some canned salmon at Whole Foods awhile back but I was took scared to try it. Whole Foods is kind of my litmus test for if a food will be on my “to-eat” list. So if Whole Foods sells canned salmon it must be OK right??
In my pantry it sat…
But alas the day came when I forgot to defrost my frozen salmon and dinner had to be made. On the menu were these amazing salmon burgers inspired by a recipe I got once from E-meals. I decided to give the canned salmon a go. And let me tell you, I couldn’t taste the difference! It was super easy too because I just had to open the can and drain it. Would I use it again? Sure, if I was in a pinch, absolutely. I almost always prefer fresh to canned but in a pinch its better to make a clean recipe than go for something less healthy right??
Herbed Salmon Burgers – one of my new favorite paleo dinner recipes!
10 oz fresh salmon, thawed salmon, or 2-5 oz. cans wild sockeye salmon (from Whole Foods preferably!)
1 large egg, beaten
2 TB coconut flour (can substitute almond flour if you prefer)
2 TB fresh chopped basil
1/2 medium red pepper diced
1 small shallot diced
Preheat oven to 375 degrees. Dry fresh or thawed salmon with a paper towel or drain canned sockeye salmon. Carmelize shallots in a drizzle of olive oil. Combine salmon with shallots, peppers, egg, flour, basil and spices. Shape mixture into 2-3 patties. Transfer to a prepared baking sheet and bake for 15 minutes, flipping once mid-way, or until cooked through.
Trader Joe’s kale and cabbage mix
1 TB olive oil
1 TB apple cider vinegar
1/2 tsp dijon mustard
What I love the most about this recipe is that it is literally a mashup of a few of my favorite easy recipes. One of the tricks of clean eating is being prepared! A lot of times I will buy a bunch of healthy ingredients, and prep them. Then I have a selection of different things I can throw together quickly for lunch or dinner! Its a lot harder to stray from your meal plan when healthy ingredients are readily prepared. I usually roast a few things over the weekend in either coconut or olive oil and keep them on hand!
I usually throw either rice or quinoa in my slow cooker to add a healthy grain! I’ve been trying to stay mostly gluten free, but I do like having quinoa in my bowls. This recipe has a super tasty tabbouleh recipe that is so refreshing for spring!
What are your favorite things to throw together in a bowl? Do you find it easy to meal prep and have healthy ingredients on hand? Comment below, I’d love to hear what you are throwing in your healthy bowls!
So I don’t REALLY expect anyone to eat healthy on Thanksgiving. Just throwing that out there 😉 BUT if you want to clean up your menu just a tad, I wanted to share with you a few recipes that were pretty popular in my house! These recipes were inspired by Autumn and Bobby Calabrese’s Fixate cooking show cookbook (available free on Beachbody on Demand!)
First up is Gluten-Free Rice Stuffing! Here is the lineup! Scroll down to check out the recipes! Next up the turkey! Beautiful Butter! All the heart eyes 🙂 Stuff and roll these babies up! Voila! Here is the final product! I added a side of garlic green beans and sweet potato casserole! If you want to get these recipes, they are available for free! Check out this blog post for more info!
Gluten-free Stuffing Filled Turkey Tenderloin
2 Tbsp. grass-fed butter (Kerrygold is amazing!)
1 clove garlic, crushed
1 bayleaf, crushed
1 sprig fresh thyme
1 ½ cups rice stuffing
1 raw small turkey tenderloin (approx. 2 ½ pounds)
salt & pepper
Preheat oven to 375 F.
Combine butter, garlic, bay leaf, and thyme leaves (discard stem) in a small bowl; mix well.
Place turkey breast on a cutting board. Rub meat side of turkey breast with half of butter mixture. Season with salt and pepper.
Spread stuffing in an even layer over butter mixture, covering the entire surface of turkey breast.
Roll turkey breast into a tight log, with stuffing on the inside and skin on the outside; wrap kitchen twine around turkey breast and tie lightly. You can also use toothpicks to hold together (just make sure to take them out after you cook the turkey!
Rub outside of turkey breast with remaining half of butter mixture. Season with salt and pepper.
Place in roasting pan on rack. Bake for 60 minutes or until a thermometer placed into center of turkey breast reaches 165 F.
Allow the turkey breast to rest at room temperature for 15 minutes; remove twine or toothpicks. Cut into 1-inch thick slices.
Gluten-free Rice Stuffing
1 ½ c. dry wild rice
4 cups + 3 tbsp. low-sodium organic chicken (or vegetable) broth
1/3 c. dried cranberries
¾ c. boiling water
4 tsp. olive oil
½ c. chopped celery (approx. 1 large stalk)
¼ c. chopped shallots
(approx. 2 medium shallots)
2/3 c. 1⁄4-inch cubes butternut squash, peeled
4 fresh sage leaves, finely chopped
1/3 c. fresh orange juice
(juice of 1 small orange)
2 tsp. orange zest
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
Using a rice cooker (get one if you don’t have one, they’re amazing!) cook the rice with the broth.
While grains are cooking, combine cranberries and boiling water in a medium bowl; soak for 15 minutes. Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add celery and shallots; cook, stirring frequently, for 5 minutes.
Add squash, cook, stirring frequently, for 4 minutes, or until squash is tender-crisp.
Add sage; cook, stirring frequently, for about 3 minutes.
Add orange juice, orange zest, cranberries, salt, and pepper; cook, stirring frequently, for 4 to 5 minutes.
Combine cooked rice and other ingredients together.
When I became a wife (10 years ago!) I did what all new wives do and I decided to start using my brand new KitchenAid mixer to bake things. and make things. With all of my brand spankin new cookbooks and cooking utensils! One of the recipes that I absolutely loved was a healthy version of banana bread.
We are currently on week 2 of the 3 week yoga retreat (check out week 1’s review here!) and our nutrition is very heavily plant based and doesn’t leave room for that many treats. The hubby grumbling started around Day 6 when he was craving a treat. He said “remember when you used to make banana bread all of the time??” So I decided to break out some of the baking tools, get my big girl helper to lend some assistance and we decided to make some banana bread for Daddy, this time will a few tweaks to make it a little less indulgent, but still super yummy! Enjoy!
Gluten Free Banana Bread Recipe
2 cups gluten free flour (make your own, or make it easy! I use Aldi’s LiveGFree)
3/4 tsp baking powder
1/2 tsp salt
1 cup sugar (you can use coconut sugar, I used Trader Joe organic sugar, but am going to swap coconut sugar next time)
1/4 cup butter (I used Kerrygold)
3 ripe bananas, mashed
1/3 cup vanilla yogurt
1 tsp pure vanilla extract
optional: mini chocolate chips (check your brand if you are making gluten free. Enjoy Life makes good ones!)
Preheat oven to 350°.
Measure flower into measuring cups and level with a knife. I like to sift my ingredients together, but its not necessary. You can also mix the flour, baking soda, and salt with a whisk.
Put sugar and butter in a large bowl and beat until well blended. Add eggs one at a time and beat well. Add in the bananas, yogurt and vanilla and beat until blended. Add dry ingredients, in 3 parts, until just blended. Stir in chocolate chips or other add-ins if you are using. Coat a loaf pan with cooking spray (I used Trader Joe’s coconut oil spray and spoon the batter in.
Bake at 350° for 45 minutes or until a toothpick comes out clean. Cool for a bit in the pan then let bread cool on a baking rack.