Panko Zucchini Bites

This was a perfect little side dish to our dinner last night. I made Spinach and Goat Cheese Turkey Burgers with these Panko Zucchini Bites as the side. I started with a Weight Watchers recipe that I’d bookmarked a while back. I made a few changes by adding a lot of Italian herbs to the flour, and I used whole wheat Panko bread crumbs to add more nutritional value to the dish.

I would recommend trying this as a nice alternative to french fries or chips. It was quite crunchy and satisfying. We dipped in a little lemon pepper mayo that I’d made for the burgers. It added a nice extra flavor to them. There are many healthy dips I’m sure that would be great with these. Any suggestions?

Veggie Cumin Couscous

In a word: delicious! This Veggie Cumin Couscous was so simple to make. Whole wheat couscous cooked up in a matter of minutes. Meanwhile, I sauteed some garlic, onion and yellow squash over medium-high heat. Seasoned with salt, pepper and lots of cumin. Laid veggies on a bed of couscous topped with fresh cilantro and a dollop of sour cream. Perfect summertime lunch. Would have been nice to squeeze lemon juice over as well.

Last weekend, my husband and I purchased a variety of vegetables from a local farm including the squash and onion used in this dish. It was so refreshing to pick our produce straight from the farm. HOLY MOLY! The vegetables were gorgeous and huge! I love going to the farm. I remember during the summers growing up I would go with my Nana to pick strawberries, blueberries, string beans, etc. Those are some of my favorite memories. Did I mention we also picked our own blackberries while we were there? I will share more of that soon!

Head out to a Farmer’s Market, and support local food this weekend!
Find one here.

RAW Coconut Fudge

Wanted to share my first attempt at a RAW Dessert. This was probably the easiest thing to whip up, and did not call for any crazy gadgets. (Not that I mind gadgets, but sometimes you just want ease and simplicity.)

Recipe was taken from RAWvolution, and called for raw walnuts, unsweetened shredded coconut, agave nectar and carob powder. That’s it! Unfortunately, I did not have raw walnuts on hand, so I used what I had. I’m trying this new thing where I use the food I have, even if it’s not exactly what the recipe calls for. I know, it revolutionary! j/k

Now, I will say, even though this is a tasty, satisfying treat… it doesn’t take the place of REAL fudge. That’s OK though, I like knowing it’s good for me! The texture may not please everyone, but those who enjoy coconut would probably like it. I’m wondering, also, if my non-RAW walnuts changed the texture and moistness of the recipe. In the book photo, it appeared much wetter than what I ended up with. I added a splash of Thai Coconut Water to help with the texture. Seemed to do the trick!

As the book suggested, I froze the mixture on a cookie sheet for about 20-30 minutes to make it a harder consistency that I could slice through. Worked like a charm! I placed the extra pieces of fudge in a freezer container. I’m assuming that is alright and will keep well. We will see!

Angel Hair Zucchini “Pasta”

This was super simple to make, super healthy and pretty darn tasty! I would call this Lemony Creme Zucchini Pasta. I adapted a recipe from RAWvolution and made it my own. The recipe was for a RAW “Alfredo” Sauce for your “pasta” noodles, but I didn’t have all the ingredients. I just threw together what I did have and topped it with raw spinach and a dollop of tapenade. It was very refreshing and bright, basically a cold summer pasta salad.

The noodles I made with my new Saladacco Garnishing Machine. I’m so happy I ended up getting it because it really takes veggies to a different level. The zucchini was super easy to get through the machine, and the “noodles” were quite tender but still had a slight crunch. In the book, it was suggested to let the “noodles” sit out at room temperature for a couple hours to improve the texture a bit. I think this did help to feel more like pasta. Don’t you want to eat that bite?!

Above is the bottom portion of the Saladacco. It’s pretty fun to run these veggies through the machine. Once the “noodles” have all been cut you have to finger through slightly just to break apart. You could also peel the zucchini first, but I like the extra color. Also, I’m sure there are good nutrients in the skin. It’s much thinner and softer than say cucumber skin, so it doesn’t interfere with the texture of the dish.

All these noodles came from one zucchini! I would say this would feel 2 adults as a main or 4 side servings. The recipe below would probably be enough for the entire bowl of noodles, but I only prepared about a cup of noodles and spooned the sauce over. You may need to adjust if making a large quantity.

Lemony Creme Sauce

1/4 cup raw pine nuts
Juice of one lemon (more or less depending on the flavor you want)
1/4 teaspoon sea salt
1 garlic clove
1/3 cup Thai Coconut Water

*Optional: black pepper, other seasonings. I added a sprinkling of AllSpice, but the original recipe called for Nutmeg, I didn’t have any.

Simply add all ingredients in a blender and blend away. (The sauce will have small chunks of the pine nuts if you are using a common household blender as I was. If using a high speed blender, I would image the sauce will be a little creamier.)

To plate, I piled noodles high, spooned sauce over the noodles. I then topped mine with sliced, raw spinach leaves and a dollop of Roasted Red Pepper Tapenade from Trader Joe’s.

Please share your ideas! I’m sure there are endless possibilities for these noodles. I can’t wait to experiment more!

Quick Tip

If you are looking for inexpensive food storage check out your local thrift store. I adore these flip top glass containers. You would be amazed to know how many of these are just waiting for you to scoop them up! And, at .99 cents a pop, why wouldn’t you?! My favorite in this set is certainly the “tea” container. I have a deep love for typography, so this makes me very happy.

I’ve used these glass containers pictured for my assortment of raw nuts and seeds. The green stuff you see is one of my treats from Hawaii. Crunchy Wasabi Peanuts. They are so yummy. I have no idea if they are healthy or not, but the sweetness of the peanut mixed with the crunchy wasabi shell are super yummy. The uses for these jars are endless! I have some larger ones I use for baking items, such as flour, sugar, etc. Also, our dog has claimed two smaller ones for his treats. Don’t be limited to food storage uses, however, as these containers are great for anything!

*TIP: If you are using for food storage, try to find containers that have a good rubber seal. I’ve come across some that are brittle and not usable. In this case, I simply use it for non-food items.

Get out there and give these unwanted items a second chance!

Quick Snack

Just wanted to share this yummy, quick snack that I threw together last night. It was so satisfying and tasty I made it again today! Three ingredients. Crackers, cheese and bruschetta! Here’s what I used…

Mary’s Gone Crackers – Herb (Gluten-Free)
1 Laughing Cow Wedge Light Swiss Original
Trader Joe’s Roasted Red Pepper and Artichoke Tapenade

That’s it! Simply assemble and enjoy. You could certainly mix and match different ingredients to satisfy your taste buds. I really enjoyed Trader Joe’s Jarred Tapenade. Their products are surprisingly reasonably priced, and I haven’t been let down yet on flavor. Also, I use 6 – 8 crackers with one Laughing Cow Wedge. This snack easily comes in around 150 calories or less, for those of you counting.

Please share what you come up with!  Also, any ideas on how else to use the tapenade?

Food, Inc.

I would like to see this movie.
Although, I think it’s going to upset me. Have you seen it?

My Favorite Quick Lunch

Please excuse the poor photo. My husband has our camera in the trunk of the car… and the car is not here! Thank the Lord for the Blackberry!

I wanted to share this incredibly simple, fast lunch option that is quite satisfying and healthy! I hope this photo does it some justice. I’m sure I’ll take some better ones to post at a later date.

This meal consists of five ingredients, and virtually no work.

Ingredients:
1 MorningStar Farms Spicy Black Bean Burger
1/2 ripe avocado, cubed
lemon juice
handful of spinach leaves, torn into pieces
2 romaine lettuce leaves, freshly washed
(choose nice, firm “taco” shaped leaves)

Optional:
sea salt & pepper

Assembly:
Make sure to wash your lettuce leaves, and place on your serving plate. Next, place your torn spinach leaves into the “taco” shell.

On a separate surface, place avocado in a single layer. Squeeze fresh lemon juice over your cubed avocado. This really brightens the flavor of the avocado. I also salt and pepper it at this point.

Place your MorningStar Farms Spicy Black Bean Burger in the microwave for 1 minute. (Or feel free to grill it up.) Once done, cube the burger and place half in each “taco” shell.

Top with the prepared avocado and enjoy!

You could certainly also add other healthy toppings like tomatoes, onion, cilantro, etc. This is just what I typically have on hand and can whip up.

Please try these Spicy Black Bean Burgers! They are so flavorful, and can be used in all sorts of ways! Try other MorningStar Farms products and share your secrets!

This is my journey…

I love food. I love the endless possibilities available. I have found over the years that my body doesn’t like when I eat highly processed, dairy heavy, meat heavy, wheat heavy items. Whether or not I have food allergies or sensitivities is technically unproven, however I know that I feel best when I eat healthy, clean and fresh. This is my journey going from the normal American diet to a more earth-friendly and body-friendly  plant-based lifestyle.

My number one reason for trying to make this life change is health. Above all, that is my first priority. Beyond that, I’m still exploring other reasons I feel drawn to this lifestyle. We will see as I research and explore the world of vegetarianism. I’ve already cut out red meat and pork. I’m quickly moving towards cutting out poultry and fish as well. Milk and cheese is going to be the hardest thing for me to give up. I really enjoy a nice cheese. I’m in no rush necessarily to jump into a completely vegan diet, but this is a process that I will work through within myself. Only you can know your own body, right? Right.

And, along the way, my poor husband will be thrown into this world as well. For that, my dear, I apologize ahead of time! (xoxo)

Please feel free to offer advice, suggestions, links to other blogs, etc… I would much appreciate it!