Deconstructed Vegetable Sushi Bowl

Sushi’s so hot right now. In reality, sushi has always been a food trend because what’s better than sitting around with good company, eating fresh food with your hands, and drinking sake (…or hot green tea)? Not much in my book. I’ll jump on any chance to hang around the table with good friends and enjoy a meal. If you’ve been catching up with me on Instagram, you know exactly what I mean. We just launched our first Nutrition Stripped Supper Club and it was a hit, we had an amazing 5 course meal, great atmosphere, and lovely guests. I’ll be updating you with more details for the upcoming events!

Desconstructed Sushi Bowl

Instead of dining out all the time to enjoy this sushi experience, I love recreating this at home… and why not give it another twist and make it deconstructed and vegan friendly. The Deconstructed Vegetable Sushi Bowl may just become one of your favorite new dishes. To all my sushi lovers out there who swear they can’t make it on their own or get frustrated with the seaweed rolling process, you’re going to love this recipe. Anyone, and I mean anyone, can make this! It involves all the ingredients, flavors, and aspects of sushi only made in one pot and takes half the time to make, no rolling required. Fresh whole food ingredients like julienned carrots, bell peppers, cucumber, edamame, sliced avocado, torn nori sheets, on a bed of fluffy rice and then tossed with a sesame ginger dressing. Um yeah, I went there.

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Tri-legume Salad Stuffed Peppers

Today I’m combining a classic American dish with flavors of the border and inspiration from the summer in these Tri-legume Salad Stuffed Peppers. Stuffed peppers are one of my favorite meals to enjoy for dinner or a hearty lunch, the only downside can be cooking time. When I’m in the mood for something quick and easy, these stuffed peppers are perfect because there’s no cooking required and the legume salad can be made days in advance, all it takes is a minute of assembly. I use fresh lime, olive oil, cilantro, dill, parsley, cumin, and my favorite seasoning ground sumac to create a bright dressing to toss lentils, kidney beans, and chickpeas into. The end result is a refreshing, yet filling salad with protein, fiber, carbohydrates, and healthy fats to keep you energized.

tri-legume-salad-main

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Fig Zucchini Pasta with Hemp Seed Crumble

Happy summer everyone, it’s official! Summer is all about keeping meals fresh, light, and making healthier alternatives to classic dishes often shared at potlucks, BBQ’s, or holidays. It’s also one of the best seasons in my opinion to use fresh fruits, vegetables, and herbs in dishes where their flavors can shine through in a simple way. Fig Zucchini Pasta with Hemp Seed Crumble does just that, it’s fun and simple to make, loaded with fresh zucchini, sweet figs, creamy avocado, and a special topping that you’re all going to start putting on everything– I promise it’s that good. Fig Zucchini Pasta with Hemp Seed Crumble

The topping is similar to a grated parmesan in texture, but far from it– it’s dairy free and loaded with healthy fats, fiber, protein, and tastes spot on! I’ve talked about figs and why I love them here for digestion, but let me just say it again, figs are awesome. Figs are loaded with fiber and you can tell just by looking at the inside where they house tiny seeds; they’re also rich in potassium, calcium, copper and manganese. Zucchini is just as great, it’s both fiber and water rich giving you a fuller feeling without the calories adding up as it would from traditional pasta, it truly is a pasta you can eat large amounts of guilt free. Added bonus, it’s an easy way to sneak in another serving of vegetables in your day and it’s naturally gluten free.

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Apricot Quinoa Summer Salad

Normally when I think of summer salads images of dark leafy greens, crisp romaine, and crunchy cool vegetables come to mind; this salad is a slight departure of my “normal” summer salad. Apricot Quinoa Summer Salad is a gluten-free grain based salad dense with vegetables and fruits of the summer season, specifically sweet apricots and cool cucumbers. Bursts of citrus, fresh herbs, and earthiness from nutty almonds create a great balance of flavors that turns this side dish into a complete entrée if wanted.

Apricot Quinoa Summer Salad main

Apricots are incredibly sweet, so to balance the flavors I add citrus from oranges, a tang from raw apple cider vinegar, and earthy saffron. Saffron has become one of my favorite “new” spices in the past year or so using it in a lot of my cooked dishes, but have recently started to experiment with it in salads. Saffron is a beautiful red, small threaded spice which turns whatever you’re cooking using saffron a deep golden yellow, it’s a gorgeous tint of color. The presentation of this recipe is beautiful with flecks of fresh green parsley, orange apricots, brown almonds, green cucumbers, on the background of white or red quinoa.

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Garden Vegetable Tagine

Garden Vegetable Tagine is sure to be a weekly staple in my kitchen, I say that with all seriousness. It’s incredibly easy to make (I love simple) delicious, and can feed a large group of people… or a couple of hungry foodies all week long. No vegetable is left out in this dish from root veggies like sweet potatoes, to eggplants, peppers, and cauliflower. All of these vegetables stand out on their own in this dish, but a special moroccan condiment harissa, melts together with vegetables and warming spices after this slow and low cooking process in the tagine.

Garden Vegetable Tagine plated with lid

What I love most about this dish is the flexibility. Even though I live a plant-based diet, meaning the bulk of my diet is from plant sources, I still enjoy farm fresh eggs and wild caught fish, and this veggie based tagine makes it suitable for everyone. This dish is perfect for those of you living a vegan lifestyle, vegetarian, plant-based (like moi), paleo, etc.; it surpasses all “diets” and is universally delicious for everyone. You can easily add in proteins of your choice to make this meal “complete” and more hearty. Below I’ll share some variations to add per serving to make this more of a hearty meal. It’s also great for making on your batch cooking day for reheating later or sharing with the family.

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