Archive for My Blog
8
May 2012
How simple meals can make your health flourish
People often ask me what I'm eating. I would share that on my blog all the time if it wasn't so simple. But then I got to thinking, there is nothing wrong with simple. I've become the master of delicious simple meals. Embracing that simplicity is what keeps me in my kitchen eating home cooked meals instead of eating out and in the end what keeps me so healthy and fit.
Simple does not equal boring.
What it means to me is that either the dish does not have a lot of ingredients or it doesn't take more than 25 minutes to make, start to finish. So how on Earth can you get a complete and tasty meal on the table in 25 minutes? Dinner time does not need to be a gourmet cook-a-thon. My meals at home are simple, then I go out to eat to have something I couldn't make or don't have the time to make at home.
Last night I was hungry for dinner and inspected the fridge. This was a night when I had nothing planned (which is the usual for me). Some collard greens spoke out to me and I had some navy beans already prepared from the day before. I grab some other things, saw that I had fresh basil and got to chopping.
This beautiful array of colors and food became a 5 minute stir-fry.
It took me 5 minutes to wash and chop everything. I added a touch of coconut oil to a skillet and warmed up the pan. Tossed in the shallot and carrot with a pinch of salt and a few spices. Added the collard greens and covered with a lid for a minute to let them steam. Tossed in the beans, a dash of nutritional yeast, a dash of tamari and balsamic vinegar and the basil. Stirred that around for a minute or so and dinner was served! I could have had this with a side of brown rice or quinoa (that I would have made a big batch of on Sunday).
This is a 10 minute meal from start to finish. Eating meals at home is this simple. I don't want to hear that you don't have time to cook! If you subscribe to my newsletter you will get 10 minute meal ideas and more delivered right to your inbox.
Your meal or plate should include (in general) three to four key components: Whole Grain, Protein, Vegetable, Green Vegetable
So you can take your plate and divide it into four equal sections. Spot 1 could have brown rice or quinoa, Spot 2 beans or tempeh, Spot 3 baked root veggies, Spot 4 steamed greens. Or it may mean that you have a huge salad that has all these elements included. Or it's a stir-fry like the one above that has the three elements of beans, greens, and veggies served with a side of quinoa.
Sometimes I make a meal that does not include a grain depending on my mood. I eat protein and green veggies at every single meal, even breakfast. I always keep my pantry stocked with a variety of spices, vinegars, etc and the fridge stocked with a variety of different veggies. Invest in Green Bags to keep produce fresh for a longer period of time. I swear they work. I never waste or throw out produce that's gone bad because of these magical reusable bags.
My pantry and fridge includes these things:
Vegetables/fruit I always have in my fridge: carrots, broccoli, kale, collards, romaine, celery, cucumbers, fresh herbs, lemons
Seasonal veggies/fruit that are often in my fridge: tomatoes, apples, pears, peaches (in the summer!)
Other veggies that do not require refrigeration that I keep in stock: winter squash, sweet potato, shallot, onion
Spices that I always have in the pantry: basil, black pepper, celery seed, chili powder, cinnamon, coriander, cumin, curry powder, fennel seeds, garam masala, nutmeg, oregano, paprika, sage, sea salt, tarragon, thyme, turmeric, white pepper
Whole grains: brown rice, millet, quinoa, red rice, black rice, wild rice, hato mugi, polenta, oats, quinoa & brown rice pasta
Beans: chickpeas, black, navy, pinto, azuki, lima, lentils, tempeh, tofu
With a well-stocked fridge and pantry my simple meals are never boring because each meal has variety. So even if my plate has the same basic elements (a grain, protein, vegetable, and green vegetable) those elements change day to day. I honestly do not get bored with my food. When I have the time sometimes I make a fancier meal like a Thai curry, but most of my meals are simple like the one above.
Do you feel like you can cook more meals at home knowing how to effectively use the KISS (Keep It Simple Silly) principle? Don't forget to subscribe to my newsletter for more 10 minute meal ideas delivered right to your inbox!
3 comments
7
May 2012
Meatless Monday with Microplane: Asian Stuffed Avocado
Cooking Tool of the Month – Microplane
The stuffed avocado saga continues! Last week I went to Sundown at Granada with my friend Jamey. The head chef is vegan and has gone to great lengths to feature vegan items on the menu. This is very exciting because there are very few places to eat in central Dallas. And very few with a hip ambience. We started our meal with a trio of stuffed avocados. Since I'm a sucker for avos I had to create my own for my next book.
Their appetizer included an Italian one, a Mexican one, and a Waldorf one. Last week I posted a version I came up with called Tex Mex Stuffed Avocados. Check out the delicious recipe and video here. In my true macrobiotic form I thought an Asian one would be nice and had to explore the idea. It gives me an opportunity to show you another reason why I love my Microplane Zester; for mincing ginger! Here's what I came up with…I hope you like it!
Asian-Stuffed Avocado
by
Prep Time: 10 minutes
Ingredients (Serves 1)
1 large avocado, sliced in half, pit removed
2 tablespoons edamame or peas, defrosted
2 tablespoons finely chopped cucumber
1 teaspoon toasted sesame oil
2 teaspoons tamari or soy sauce
2 teaspoons rice wine vinegar
2 teaspoons minced ginger
Black and tan sesame seeds, for garnish
Endive or cabbage leaves
Instructions
Cube avocado while still in the skin but do not cut through the skin. Scoop out flesh with a spoon and place in a medium bowl with the rest of the ingredients. Toss until well combined.
Fill avocado skin with mixture and top with sesame seeds. Serve immediately with endive or cabbage leaves.
You can find this recipe and more healthy eats over at the Wellness Weekend at Diet, Desserts, and Dogs!
5
May 2012
Cinco de Mayo: TexMex Stuffed Avocados
I grew up in Texas and lived here until after I graduated college and moved to Los Angeles. Mexican food is sort of my favorite food group. I distinctly remember spending a summer at FIT in New York my junior year of college and searching for Mexican food. I wasn't vegan at the time so I would eat anywhere. I stumbled upon a place in the Lower East Side that was pretty darn close to the Mexican I had at home. I proceeded to eat their 4 nights in a row!! I wonder if that place is still there.
I've been back in Texas for a year now and the urge to celebrate Cindo de Mayo is coming on strong. OK I don't need an excuse to eat Mexican food! But this time of year blogs and websites across the internet are sharing recipes to bring out your inner ay carumba! Today is simply a drool fest for me. Do these stuffed avocados make you drool?
Mexican food or Tex Mex as we call it here in Texas doesn't have to be unhealthy, fat-laden, greasy, or heart-clogging. In fact you can make very healthy recipes using the fresh ingredients of the culture and a combination of the spices they traditional use. That's what we do with this recipe today.
It was inspired by a trio of stuffed avocados I had recently at Sundown at Granada. Thankfully their chef is vegan and made sure that the menu boasted a number of vegan choices. Many items are adaptable like the stuffed tacos.
(Please click through to the post to watch the video if viewing this in email)
Here are some other recipes to wet your Mexican appetite including a video and recipe for TexMex-Stuffed Avocados!
JL Goes Vegan posted Tofu Tacos and Tempeh Tostadas over at ElephantJournal.com.
The "V" Word has a number of recipes that are making me drool.
Check out this whole brunch over at VegNews.
For your drinking pleasure try this Chia Margarita over at One Green Planet.
These Veggie Tofu-Grilled Fajitas over at Ecorazzi are drool-worthy.
PCRM's corn chowder is lookin' pretty good, but I'll be holding out for organic corn to make this recipe.
Raw tacos is one of my favorite foods! These from the Vegetable Centric Kitchen look good.
I love serving the filling inside some crispy taco shells. You could also serve it on a bed of lettuce or in a burrito!
TexMex Stuffed Avocados
by
Prep Time: 10 minutes
Ingredients (Serves 2)
- 2 avocados, ripe but not mushy
- 2 roma tomatoes, small dice
- 1/4 cup chopped cilantro, packed
- 1/4 cup black beans
- 2 tablespoons minced shallot or red onion
- 2 tablespoons lime juice
- 1-2 teaspoons cumin
- 1-2 teaspoons chili powder
- Dash smoked paprika
- Dash cinnamon
- Dash cayenne (optional if you want it spicy)
- Sea salt and black pepper, to taste
Instructions
Slice avocado in half and remove the pit. Dice avocado in the shell without slicing through it or remove the meat with a spoon and then dice (I show you both in the video!). Place avocado in a medium bowl and toss in the rest of ingredients. Stir until well combined, then season with salt and pepper to your liking. Fill the avocado skin with the filling and garnish with cilantro. Great served with corn chips, endive leaves or with a spoon!
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Now tell us in the comments: what are YOU having on Cinco de Mayo? Got any fun plans?
4 comments3
May 2012
FAQ4: Spring is the time for cleansing!
Today's FAQ video is all about cleansing! Spring is the perfect time to do a cleanse. The energy of Spring is uplifting, things are in bloom, it's a time of rebirth. So that means it's time for your rebirth!! (did you stick to those new year's resolutions to eat better? I didn't think so!)
Jessica asked what my opinions are on cleansing and how to go about it. I think cleansing is different for everyone. We could all benefit from giving our digestive tracts a break. But if you've never done a cleanse before it's best to do a program with a professional that can guide you. Once you experience a few types of cleanses you can find out what works best for you.
I have friends that do juice feasts where they drink only fresh juices for 3, 7, 14, 30 days at a time. I personally don't make it past day 2 with this type of cleanse. Hunger takes over and I always seem to be working on recipes for my next book or the blog. So what I like to do is an all raw cleanse that includes juice, but also smoothies, salads, raw soups and fruit. Usually a week is good for me to get back on tract. If you try a juice feast and you feel really uncomfortable know that is normal. I say if your cleanse is affecting your daily life then don't be afraid to eat something whole, like fruit or a salad. Most people get over the hump of feeling icky after day 4 or 5 (depending on your previous diet).
(Please click through to the post to watch the video if viewing this in email)
The kind of cleanse that I like and recommend for anyone that doesn't already eat a healthy diet is the 30-Day Vital Life Group Cleanse by Melissa Costello. This cleanse is food-based and done in a LIVE group setting online. You won't starve or ever feel deprived and you'll get to eat lots of yummy delicious food! This is great if you are trying to transition to a vegan diet, need to get off sugar, processed foods, caffeine or alcohol.
She is offering a special discount just for my readers of $175 off the normal cleanse price. You will only pay only $150 using coupon code: blissfulchef – THIS DISCOUNT ENDS TONIGHT so take advantage of it now!
For more details and if you have questions, visit Karma Chow's website.
The 21 Day Detox is a great program, which is self-guided but has everything you need for it. Just missing the support of a group, so if you really need that community then go with the the 30-Day Vital Life Cleanse above.
Heather from Healthy Eating Starts Here has a great video and blog about detox plans.
Body Ecology Whole Life Detox starts May 9th.
If you have the time to take off from work and travel there are great programs at True North, Tree of Life, and great books that have cleanses in them like Crazy Sexy Diet, The Beauty Detox Solution, and The New Detox Diet. The list could go on and on! Find something that works for you 
And if you need support during a self-guided cleanse or after your cleanse to keep yourself on track, I'm available for phone and Skype consulting from anywhere in the world! Check out my Services here.
So tell us in the comments, what kind of cleanses have worked best for you? Do you know of any great guided cleanse programs?
Disclosure: Books are linked to my Amazon Affiliate program. The few cents I make if you buy through my links helps to keep this blog running bringing you free content, recipes, and videos. Feel free to also use the search bar in the footer for other purchases. All suggestions are my own opinions and I'm not responsible if you do not get the results you like.
6 comments30
Apr 2012
May Cooking Tool of the Month: Microplane products
May Cooking Tool of the Month – Microplane
Yay!! We have a new Cooking Tool of the Month! Microplane is one of my favorite companies for graters, peelers and more. There's nothing like adding the zest of a lemon or a lime to take a recipe up a notch. Today I show you how to use the zester and the ribbon grater from Microplane. These are the tools I use the most from their collection.
It seems like I've been making a lot of muffins lately?! I don't know why but these ones are super delish! This is what it looks like when you use coconut palm sugar. Since this sugar has not been stripped of it's nutrients and fiber it has a dark caramel color, which turns baked goods more brown. I don't mind it at all but if you are serving them to someone who is expecting to see a fluffy, light colored Starbucks muffin then it's probably best to use a different sugar.
If you use regular cane sugar than you get a muffin that looks like a typical muffin. You could use unbleached white flour, but I definitely prefer whole grain flours. They make the muffin less white but I don't mind it at all. I made a big batch of these muffins for the Worldwide Vegan Bakesale we had on Saturday and used cane sugar. As soon as I brought them they were gone in a matter of minutes, so I guess they were more tasty than the batch I made for the video.
Coconut palm sugar does have a particular flavor, which I happen to love. Experiment with it and see what you think! Feel free to use whatever granulated sweetener you want for any of the recipes on my website or in Blissful Bites. More than likely you can substitute any granulated sugar one for one. When changing up the flours though you may need to adjust the liquid measurements for baked goods.
(Please click through to the post to watch the video if viewing this in email)
Pear Lemon Coffee Cake Muffins
Makes 6 large muffins
1 cup whole spelt or barley flour
1/2 cup brown rice flour
1 teaspoon baking soda
Dash sea salt
1 large pear
1/2 cup granulated sugar
2 tablespoons lemon zest
2 tablespoons lemon juice
2 tablespoons unsweetened non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon lemon extract (optional)
Topping:
1/2 cup sugar
1/2 cup flour
1 teaspoon lemon juice
1 teaspoon lemon zest
1-2 tablespoons coconut oil or vegan butter
Preparation
Preheat oven to 350 degrees F. Spray muffin tin lightly with cooking spray or use silicon muffin pan. Set aside. Whisk together the first four dry ingredients in a medium bowl. Grate the pear over another bowl to catch all the juice. You want about 1 cup of grated pear and it's juice. Add in the sugar, lemon juice and zest, milk, vinegar, and extract and whisk together until well combined.
Make the topping by mixing all the ingredients together with a fork or your fingers. You want the mix to be sandy and crumbly. I find that coconut oil and vegan butter work best for the topping. Set aside.
Mix wet ingredients into the dry until well combined. Spoon batter into muffin pan until almost full. Sprinkle each muffin with the topping to coat the entire muffin. Bake for 30 minutes or until a toothpick comes out dry when inserted into the muffin.
Share with us in the comments: Do you have a favorite Microplane product? What are some of your favorite ways to use citrus zest?
Disclosure: I chose to feature Microplane out of my pure love for their products, which I own and use constantly. They are so awesome to provide me with new products to try and we will do a giveaway at the end of the month for all of you! I hope you will consider purchasing these products through the links above, which are connected to my Amazon Affiliate account. The few bucks I make through this program help contribute to running this blog and providing videos and recipes for you at no cost. Thanks!
10 comments27
Apr 2012
FAQ With a Vegan Chef: All about nooch, whole grains, omega’s and how to cut mango
(Please click through to the post to watch the video if viewing this in email)
This was filmed in iMovie on my computer. There's a few places were the sound is off from the video. Don't know why that happened or how to fix it!
Do you use nutritional yeast? If so, what kind? Is it for flavor, consistency or nutrition? Is it necessary to use it in a recipe if it is called for?
I have a love affair with nutritional yeast, which is also known as "nooch". I just love the stuff. It tastes so good and adds so much depth of flavor to savory dishes and a nice consistency. I sprinkle it on steamed veggies or fresh salads. Many people use it as a topping for popcorn and it makes the base of vegan cheese sauces and mac n' cheese. So it may be necessary for the recipe depending on what the recipe is. I buy it in the bulk bins at the natural food store. If you don't have that option you can buy it in a can. Red Star and NOW are the brands I know of that are fortified, or you can buy it online if you don't have it at your local grocery store. Just don't confuse it for brewer's yeast, which is a totally different thing.
What are your thoughts on grains and do you cook with them often? What exactly is considered a grain?
There are whole grains, cracked grains, and grain products, and then there are refined grains from which you want to stay far away. Most of the “whole” grains that we eat tend to not be whole at all. A whole grain has the bran, germ, and endosperm still intact. So bread or flour is not a whole grain. Not that you can’t eat bread every once in a while, but most of your complex carbohydrates should be actual whole grains. The USDA actually has a fact sheet that talks about this, but is anyone listening?
Companies are allowed to put "whole grain" on their boxes and flat out lie to consumers. It's one of my biggest pet peeves!
Now as far as how much whole grains I eat personally, I've been experimenting with eating less grains. I eat them maybe once a day, sometimes twice a day. So most my plate is veggies and plant-protein. As I always say, we are constantly evolving and changing so I encourage you to experiment with your diets. The most important thing is that you are eating a diet based in whole foods and getting tons of veggies in all the colors of the rainbow.
What is your opinion on Omegas in the form of Oils? Just curious if you use one or if you find them to be unnecessary?
I personally have never used flax oil as a supplement. I occasionally use flax or hemp oil to make dressings or use them in baked goods. My protein powder has all the omega's I need. If you are eating a varied whole foods plant-based diet that includes walnuts or a sprinkle or hemp/flax here and there or take a hemp protein shake I don't think extra supplementation is necessary. But it's probably best to ask your health care provider or a good nutritionist to make sure you are getting your needs met.
How do you cut a mango?
It wouldn't be a FAQ with a Vegan Chef without showing some knife techniques! In all of my cooking classes I share ways to cut vegetables and how to use a knife properly because I feel like it's SO important to the cooking experience. If you have any questions on different cutting techniques please let me know so I can show them in a future video!
Now what questions do you have for future videos? Please feel free to leave them in the comments or if you are shy feel free to email me directly. There are no dumb questions!
4 comments
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