Kung Pao Lentils

Friends!!!! You MUST try this recipe!! If you like Chinese, Kung Pao Chicken but are looking for healthier options this is it! If you want delicious, but easy weeknight meals, this is it! I originally found the recipe on the Vegan Richa website.  My husband and children all love this dish and have thanked me each time I have made it! Win!! I make it without spice heat for my children and add red chili flakes upon serving for the adults. I serve my lentils over brown rice.

This recipe serves my hungry family of 4.

INGREDIENTS:
For Lentils:
1 c dry lentils (use brown or french green)
21/2 c water
1 tsp salt

For Sauce:
5 Tbs lite Soy Sauce
4 Tbs rice wine vinegar
2 Tbs dry sherry (cooking wine in the vinegar/wine section of your grocery store)
2 tsp hoisin sauce
2 tsp sesame oil
2 Tbs maple syrup
zest of 1 lime
4 tsp cornstarch
6 Tbs water

For Vegetables:
4 tsp olive oil or grapeseed if you prefer
1 c chopped red onion
6 Tbs cashews, lightly chopped
5 cloves garlic, minced
1 large or 2 small red bell pepper, chopped
1 large or 2 small green bell pepper, chopped
11/2 c celery, chopped

INSTRUCTIONS:
1 - Cook the lentils.  Bring water, salt and lentils to a boil then reduce heat to medium and cook for about 20 minutes until tender but still firm.  Drain and set aside.
2 - Make the sauce.  Place all ingredients in a medium sized bowl and whisk to combine.
3 - Cook the veggies.  Heat oil in wok or large skillet over medium heat.  Add onion, cook for 2 minutes then add cashews, stir and cook for another minute.  Then add garlic, peppers and celery and saute for 3-4 minutes.  Stir occasionally to ensure even cooking.
4 - Add lentils and sauce to the vegetable and cook on low heat until well combined, about 3-4 minutes.
5 - Season to taste with red chili pepper flakes and a dash of fresh squeezed lemon.

Healthy Pumpkin Waffles

'Tis the season for pumpkin everything!! My family has been gorging themselves on these delicious, seasonal, healthy waffles.  The recipe doubles really well so I make extra and freeze them for super fast breakfast on school mornings.  I found the recipe on a website called cookieandkate.com
These waffles have the added benefit of being gluten free, if that is your thing! Of course there is no refined sugar, it wouldn't be on my blog if it did :) Enjoy!!

This batter makes 4-5 large round waffles.

Ingredients:
2 1/4 c oat flour (make your own by food processing old fashioned oats until powdery)
1 Tbs baking powder
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice

3 large eggs
2/3 c milk (I have used both skim cows milk and almond milk both were great)
1/2 c coconut oil - in liquid form
1/2 c pumpkin puree
3 Tbs maple syrup
1 Tbs vanilla extract

INSTRUCTIONS

1 - In a large bowl combine oat flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice and whisk together until well combined.
2 - In a medium sized bowl whisk the eggs, then add coconut oil pumpkin puree, maple syrup and vanilla and whisk to combine.
3 - Pour wet ingredients into dry and use a spoon to stir until just combined.  The mixture will be lumpy.  Allow the batter to sit for about 10 minutes.  While waiting, plug in your waffle iron and let it heat up. Give the batter a quick stir before placing on the waffle iron.  The batter will be rather thick, don't worry! Heat the waffle until golden brown, I like mine extra crispy so I give it an extra minute.

Monchong with Pea Pesto

Spring is in the air for my mainland friends and family!  Though year round sunshine has become the norm for me, I can still remember the strong desire to open the doors and cook outside on the grill.   Fresh young peas are also a springtime cue for my taste buds.   This seemingly simple puree packs intense springtime flavors!  I found the recipe Food and Wine magazine.  They used shrimp as the protein, which would be delicious as well.  We paired ours with a wilted kale and tatsoi salad.
Here's to hoping your "April showers bring May flowers"!

Ingredients:
1 lb Protein (fish, shrimp, calamari, chicken - your choice!)

3 Tbsp pine nuts (toasted)
2 cups young peas (fresh if you can, frozen if not)
3/4 cup freshly grated Parmesan cheese
1 garlic clove, minced
1/4 cup extra virgin olive oil
1 Tbs freshly squeezed lemon juice

salt, pepper and red pepper flakes to taste


Method:
Sprinkle fish with salt and pepper and grill.

Combine remaining ingredients in a food processor and puree until coarse, thick pesto forms.  Season with salt and pepper.

Plate puree with protein on top and sprinkle with red pepper flakes.  Serve with a side salad and a light, crisp white or perhaps pinot noir!

Arugula Salad with Black Bean, Sweet Potato and Poached Egg

I love a poached egg on anything! This super fast, nutrient pack meal is perfect for a rushed weeknight.  The amounts are easily adjusted to feed just yourself or your family! No more excuses about not eating healthy when cooking for only one!! 

Ingredients:

2 medium sweet potatoes

2 c black beans (or 1 can, remember to rinse well)

1 bunch arugula

1 lemon

1 Tbs olive oil

Salt and Pepper

2 eggs

Parmesan cheese

Method:

Preheat oven to 400F.  Peel and slice sweet potatoes into 1/4-1/2 inch disks.  Drizzle with olive oil and sprinkle salt and pepper and place in preheated oven for 20-30 minutes, turning once. 

Squeeze the juice from the lemon and use about 2 Tbs to 1 Tbs olive oil, mixed well.  Massage into arugula.  

Plate arugula then top with sweet potatoes, black beans and 1 poached egg on top.  Sprinkle with salt and pepper to taste and a small bit of freshly shaved parmesan. 

Tofu Brussel Sprout Stir Fried Rice

I could eat roasted brussel sprouts almost on a daily basis and not mind.  But variety is the spice of life so... Here is another AMAZINGLY DELICIOUS option for those tiny little cabbages :) This recipe is an easy weeknight meal and can use leftover rice if you have some.
This recipe originated from connoisseurusveg.com I have made a few changes.
Serves 6.normal adults or 2 big eaters and 2 little eaters in my case!

Ingredients:
For Tofu:
2 packages of extra firm tofu, drained and gently squeezed dry
4 Tbs light soy sauce
3 Tbs sriracha, a little less or more depending on your spice preference
4 Tbs apple cider vinegar
2 Tbs maple syrup
3 tsp sesame oil

For Brussel Sprouts and Rice:
4 Tbs soy sauce
11/2 Tbs maple syrup
2 Tbs rice wine vinegar
2 Tbs oil, I used olive
1 Tbs sesame oil
1 bunch of scallions, finely chopped, white and green parts separated.
3 garlic cloves, minced
11/2 Tbs fresh grated ginger
5 c of very thinly shaved brussel sprouts
3-4 carrots, chopped into matchstick size
3 c cooked rice.  I use brown rice. When making your rice use a bit less water to make a firmer rice grain.
2 Tbs toasted sesame seeds

Method:
For Tofu:
Preheat oven to 400F and line a baking sheet with parchment paper.  Cut tofu into little, 1/2 in squares and toss in marinade of soy sauce, sriracha, vinegar, syrup and oil.  Remove from marinade and place on lined baking sheet.  Bake for about 15 minutes then gently flip them and brush remaining marinade on top.  Bake for another 15-20 minutes, until slightly crispy in some spots.

For Rice:
Make rice to equal 3 cups cooked.

For Brussel Sprouts;
Mix soy sauce, syrup and vinegar in a bowl and set aside.  Heat 2 oils in wok or large stir fry pan. Add white parts of scallions, garlic and ginger and stir fry for 1 minute.  Add carrots and stir fry for 1 minute. Add shaved brussel sprouts and stir fry for another 1 to 1.5 minutes.  Add rice, soy, syrup, vinegar mixture and continue to stir fry until brussel sprouts a tender but still crisp and bright green, about 3 minutes.  Remove from heat, stir in tofu and top with green parts of scallions and toasted sesame seeds.

Dark Chocolate Muffins

These incredibly delicious muffins will satisfy your chocolate craving and give you a sweet treat in the morning without all of the guilt.  My children love them and I have even been able to pass them off as cupcakes rather than muffins (way more fun)! They contain no refined sugar and are wheat free for those of you who have gluten sensitivities. I slightly changed the recipe, originally from yummymummykitchen. Enjoy!
**6/13/17 Recipe updated: I have removed the maple syrup and decrease the amount of honey from 1/3 to 1/4c.  I have also decreased the bake time to 15mins.  They are still plenty sweet!!

Ingredients:
3 ripe bananas
2 Tbs coconut oil
1/4c Honey
1 egg
1 tsp vanilla extract
1 c almond meal
1/4 c coconut flour (I have substituted whole wheat in the past and it worked fine)
1/3 c dark cacao powder
1 tsp baking powder
1 tsp baking soda
Optional chocolate chips. I place three dark chips on top of each muffin before baking.

Method: 

Preheat your oven to 350F and line a 12 hole muffin pan with paper liners.  In your stand mixer or by hand, beat the peeled bananas until well mashed.  Add the oil, honey, syrup, egg and vanilla and mix well.  Add the almond meal, coconut flour, cacao powder, baking powder and soda and beat on low until well mixed.
Scoop the mixture into liners, top with chips if using, and bake for about 15 minutes.