Stirred With Love

Planning, prepping, parenting Vegan, GMO corn free, gluten free, soy free, dairy free and cancer free

[eatlovelytas]

Big Riff on Oatmeal Breakfast Bowl

Experimenting with flavors this morning. The front of the bowl is steel cut oats with pomegranates and walnuts, the back is slaw made with cabbage and cauliflower with a tad of vegan mayo, tad of Italian dressing and some green apple vinegar topped with pears, Kite Hill brand truffle, dill & chive almond cheese (it's good), alfalfa sprouts, more pan roasted walnuts and a few silvers of red onion. I think it's great. — 

[eatlovelytas]

Butternut-Cauliflower-Coconut Curry

I adapted a cooking light recipe to add Thai curry flavor profile

1C chopped onions

4 chopped garlic cloves

1-2 T coconut oil (to saute the aromatics)

2C Butternut Squash Cubes

2C Potato cubed

2C Cauliflower

2 C veg broth

2 cans coconut milk

2T coriander

1t cumin

1/2 t salt

1/4-1/2 t red pepper

juice of one lime

To Roast:

One can of Chick Peas (rinsed and drained)

1 C frozen green peas

INSTANT POT DIRECTIONS (You can adapt for stovetop cooking)

Roast chick peas at 450 in oven-20 minutes add green peas and sprinkle all with salt or garlic salt and roast another 10 minutes or so (watch that they do not burn).

Meanwhile, with chick peas in the oven: Place oil and aromatics in the instant pot and saute until tender. Add the broth, coriander, cumin, salt and red pepper and potatoes, set manual for 5 minutes. When done, quick release and add the squash, cauliflower and coconut milk. Stir. Set on Manual for another 5 minutes. Quick release and check for tenderness of veggies.

Place in bowls to eat adding: The roasted chick and green peas, Red Chili Garlic Sauce (e.g.Tuong To Toi Viet-Nam) to taste, quinoa (in bowl or enjoy on the side) and cilantro or limes if desired.

Suggested side dish: Quinoa with cilantro (I cooked the quinoa on the stovetop while chick peas were in the oven and the rest was in the instant pot)

[eatlovelytas]

Tracking the food from fab to sugar makes things quite clear about where I get off track! I think Cronometer is a pretty darn good app. It will get easier the more I use it and get my recipes in it. It has most store bought foods. I like the exercise tracking too.

[eatlovelytas]

Tracking the food from fab to sugar makes things quite clear about where I get off track! I think Cronometer is a pretty darn good app. It will get easier the more I use it and get my recipes in it. It has most store bought foods. I like the exercise tracking too.

[eatlovelytas]

Tomato spring creation. Fellow foodies-Thought I'd share my lunch creation- Large slice of tomato, smear of cashew cream mixed with a bit of flax oil (or could be pureed cottage cheese with flax oil). Add slices of cucumber, splash of rice wine vinegar, sprinkle of Herbamare (sea salt infused with organic herbs and vegetables), slices of avocado, another sprinkle of HERBAMARE, drizzle of roasted chili and lime EVOO, sprinkle of green onion, cilantro and a couple chards of pickled asparagus. Final sprinkle of hemp seeds. I ate three of these lovelies for lunch today. (Pickled asparagus in a blend of rice wine vinegar, coconut vinegar and ume plum vinegar with green onion purée, sea salt and pepper.)

[eatlovelytas]

Collard, turmeric, ginger, tomato saute

Life changingly delicious

Was it because I was super hungry having elbowed my way through my periodic staples shopping at COSTCO? Or perhaps because I've been eliminating and craving carbs like brown rice and gluten free crackers? In any event, this dish was to die for!

Generously serves one (or 2-3 as a side)

8 oz chopped collard greens

1T coconut oil (can be eliminated for those not adding oil-use some liquid instead)

1 inch piece fresh turmeric grated or pressed

1T grated fresh ginger

1T mustard seeds (mixed color is nice)

1/2 can organic diced tomatoes (or one large diced)

Salt to taste

Cayenne pepper to taste (try 1 t)

INSTANT POT

If you have an instant pot, the whole thing can be cooked there-

Add mustard seeds, turmeric, and ginger. Saute with the coconut oil or a bit of water til seeds pop

Add tomatoes and collard. Set on steam for 3 minutes. Use natural pressure release

Add cayenne and salt to taste.

STOVE TOP

Place coconut oil, mustard seeds, turmeric and ginger in saute pan, cook until seeds pop

Add tomatoes and stir-cool a minute or so

Add collard greens-Place lid on pan and steam for 5-7 minutes

Finally add cayenne and salt to taste

EAT LOVELY

ps if you feel the need for more, chick pea curry goes great with this dish. Make your own or try Kitchens of India Pindi Chana

Credit and thanks to experiencelife.com for inspiration and most of this recipie

[eatlovelytas]

Cold spring day. I needed something warm and beautiful too. Whole Foods has steel cut oats and accoutrements. One pint only $2.49. Now that's a good bfast deal!

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Zoodles with grilled tomato basil pesto, mushrooms, onion and beans

I thought I'd raid my fridge and garden for a great lunch today and I did! I had some garden cherry tomatoes that were beginning to wilt so I put them on the grill to grill them. At the same time I placed a handful of red curly leaf basil, a sprig of oregano, two small cloves of garlic, about 1/2 c pinenuts and 1t salt in my small food processor to process. When the tomatoes were done I added five Cherry tomatoes to the pesto and processed it further. Then I took out my spiralizer and made zucchini noodles or "zoodles" out of the zucchini. For one serving I took out a bowl and mixed a few tablespoons of the pesto with the noodles of 1/2 of medium zucchini. Next I put 1/4 cup cannoli beans and 4 green beans that I had previously cooked in my instant pot on the pestoed zoodles and gave a quick stir. I plated the creation and added a few things on top: I sliced up a nice shiitake mushroom from the farmers market and a few small slivers of red onion and about 5 more grilled tomatoes. This was simply delicious.

[eatlovelytas]

ZOODELICIOUS

Zoodles with grilled tomato basil pesto, mushrooms, onion and beans

I thought I'd raid my fridge and garden for a great lunch today and I did! I had some garden cherry tomatoes that were beginning to wilt so I put them on the grill to grill them. At the same time I placed a handful of red curly leaf basil, a sprig of oregano, two small cloves of garlic, about 1/2 c pinenuts and 1t salt in my small food processor to process. When the tomatoes were done I added five Cherry tomatoes to the pesto and processed it further. Then I took out my spiralizer and made zucchini noodles or "zoodles" out of the zucchini. For one serving I took out a bowl and mixed a few tablespoons of the pesto with the noodles of 1/2 of medium zucchini. Next I put 1/4 cup cannoli beans and 4 green beans that I had previously cooked in my instant pot on the pestoed zoodles and gave a quick stir. I plated the creation and added a few things on top: I sliced up a nice shiitake mushroom from the farmers market and a few small slivers of red onion and about 5 more grilled tomatoes. This was simply delicious.

[eatlovelytas]

Paso Robles is lovely This montage captures a bit of the beauty. There are good wines, great eats and warm wonderful fellowship to fill the body, heart and soul.

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[eatlovelytas]

Food glorious food

[eatlovelytas]

Made this in my Instapot starting with frozen chicken to finished soup - under 30 minutes. Kids raved about it. I don't eat meat but did eat the broth with steamed kale. Wowza! #EatLovely

[eatlovelytas]

Be inventive! Make a large bowl of delicious salad.

Brunch today is a kind of a clean-out-the-kitchen-fridge salad. This salad has kale that’s finely chopped, a few finely sliced pieces of fennel, 1/2 diced avocado, and some broccoli florettes. After placing them in a large salad bowl, I quickly sautéed: a quarter of a diced Portabella mushroom, a couple slices of onion-diced, the diced stems of the broccoli, a few oven-dried Roma tomatoes, and also about a half cup of pre-cooked brown rice. For the dressing I used about 2 T tahini, juice of ½ lemon, a clove of minced garlic and about a teaspoon of olive muffalata. I mixed enough water into the dressing to make it dressing consistency. Then all goes into the bowl, sprinkle with Seaweed Gomasio and enjoy! Eat Lovely!

[eatlovelytas]

Tonight's dinner. Black Eyed Pea Cake with Mediterranean Salad and Tahini sauce. Delicious!

1 can black eyed peas

1T EVOO

2T lime juice

1/2 C diced red pepper

1/2 C chopped green onions

2T chopped parsley

1C chickpea flour

1t ground cumin

1/8 t cayenne

1/4t fresh ground black pepper

1/2 t salt

3/4C hot water

3T Avocado Oil

Smash beans in mixing bowl leaving some whole and add EVOO, lime juice, red pepper, onions and parsley. Set aside.

In anohter bowl mix together flour and spices-whisk in the hot water until smooth. Add the black-eyed pea mixture-stir well.

Heat 2 T oil in heavy skillet over medium-high heat, scoop out 1/4 C per patty and cook 4 Min per side until golden. Add more oil as needed to fry all the patties.

Season with salt and pepper as desired and serve with Mediterranean salad and tahini sauce.

[eatlovelytas]

Meal plan this week. All set!

[eatlovelytas]

Marinara with Zoodles and Quinoa Meatless Balls Ok peeps. This was AWESOME. Homemade Marinara Sauce over power greens, zucchini noodles and meatless balls from Gena Hamshaw's "Choosing Raw" (not all raw folks so check it out)