Friday, April 24, 2015

Breakfast Flax Toast

I've been making this "bread" for years! Not quite sure if it is the simplicity, the convenience, or the sheer deliciousness that reverts me back to this recipe time and time again. People ask me all the time, how I have time to do this in the morning. What? It's only 1 minute, 30 seconds. I also tell people to pack all the dry ingredients in little baggies. Prep these ahead of time, then just take out an egg, mix up, and pop in the microwave! Okay, enough is enough, here's the super easy recipe!


Recipe: 
1/4 c. golden Flax Meal (milled Flax seeds)
1 tsp. baking soda
1 whole egg
1 tsp. vanilla extract
1 tsp. honey (or 1 tsp. raw coconut sugar)
1 tsp cinnamon
pinch of sea salt

Yields 1 serving
Directions: Mix everything in a microwave-safe mug. (Seriously, it's that easy!). Microwave for 1 minute 30 seconds. Take out, slice up, and eat up! ~ENJOY!

I really enjoy eating this toast with a spat of ghee, or coconut oil. It's also delicious made savory, avocado, bacon and tomatoes! Yum!

Friday, April 10, 2015

Vegan Lime Chili

It's been a crazy week over here! Decisions for my dietitian schools are coming out in 2 days—aah! Yes, the anxiety has set in. But also, there have been many life changing stuff in the last week that the only thing us bloggers can hold on to is food. Food brings the world together. But the greatest of all is comfort food.

"Comfort" means something different for everyone. But for me, it means something that gets my insides all snuggly and happy. Something warm, thick, and hearty! Something that portrays a full mouth feeling that I literally cannot put the spoon down for. This is one of those meals.

The creamy polenta disks allow for an interesting texture, the cool sensation you get from the avocado really balance the dish and then the zinger from the crazy amount of lime juice is just on point. It really could not be made any better. Plus, this was my first time trying an all vegan dish, and it truly was a success!

Maybe the plant-eater life isn't so hard... ha! Who am I kidding... where's the bacon!



Calories for Chili only
Recipe:
1 yellow onion, chopped
3 cloves of garlic, crushed
1 tbs. coconut oil
2 cans black beans, drained, rinsed
1/2 c. fire roasted corn, frozen (the Trader Joe's brand is the best!)
1 can fire-roasted tomatoes, diced, drained
1 tbs. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. crushed red pepper flakes
1/2 tsp. paprika
1/2 tbs. ground cumin
1 c. filtered water
Juice of 4 limes
sea salt & black pepper to season

Served with Polenta

Yields ~ 12 servings 

Directions: In a stovetop pan, melt down your coconut oil before adding onions and garlic. Cook through until tender and translucent. Then take the onion garlic mixture and add to your crockpot. Rinse off your can of beans before adding to crockpot as well. Throw in the drained tomatoes and frozen corn kernels. In a measuring cup, measure out your 1 cup of water. To this add in your spices. Stir well, this will be your "taco seasoning" but without all that added salt and junk you find in those pouches. Add in water mixture and season with a little salt and pepper (but I usually refrain from seasoning until it's all cooked and then I taste and adjust seasonings).
Cook for 6 hours on high. It should be a nice and sludgy (but in a good way) mixture!


I served mine with some lime zest on a bed of polenta!

Oh, and of course we need some sliced avocado!

~Enjoy!



Wednesday, April 1, 2015

Fesenjoon {Persian Walnut Stew}

 Every year for Easter, my awesome Nana makes this traditional Persian stew filled with yummy walnuts, pomegranate concentrate and chicken! (Can be made vegetarian too!) Literally, her Fesenjoon is the talk of the town. So much so, that anytime I come home from school she makes me a little batch to take back with me. Of course, I hide that way from the roomie (just kidding!) but it is a hot commodity in my apartment. I always thought it was super super hard to make. But, really it is honestly one of the easiest stews i've tried to recreate, to date!

Since, I wasn't going home and was getting slightly homesick around the holiday, I figured... well it's as good as time as any to try my hand at this, no? This stew is chalked full of walnuts. WALNUTS! So whats the nutritional premise behinds consuming walnuts? What have you all heard? Walnuts are good for the brain? Walnuts have lots of oils? Well all of those things are true, but there is so much more packed into that little nut than you would think!


Yes, they have lots of oils or "fats" but they are omega-3's! You know, like what you get in eating Salmon, but they are way more tasty.  Omega-3's are anti-inflammatory fats that aid in helping reduce inflammation diseases like, Crohns disease and arthritis! Additionally, researchers at the Harvard School of Public Health, found that just one ounce of walnuts consumed at least 5X a week, can reduce the incidence of type 2 diabetes by 30%. WHAT! Well, there are way more than 1 oz in here, so feel free to make some for 5 days of left overs!

Recipe:
4 cups ground walnuts, toasted
1/2 tbs. tapioca starch
2 cups of filtered water
8 oz. white meat chicken tenders
1/2 tbs. coconut oil
1/2 yellow onion
2 bay leaves
sea salt, black pepper
1 cup pomegranate concentrate

Traditionally served with Basmati Rice or can be kept 100% Paleo using Cauli-Rice 

Yields ~12 servings (1/4 c. each)


Directions:  Toast walnuts, cool them down completely before grinding them down to a flour consistency. I cooked my chicken during the time my walnuts were cooling. Cut up your onion and cook them in the oil under translucent and tender. Place seasoned chicken tenders on top of onion mix, add bay leaves and cover for 12 minutes. In a large pot, mix tapioca starch with the filtered water, until it is completely mixed with no lumps. Add in ground walnuts and stir vigorously. I even used a whisk here. Get all the lumps out! This is a very smooth stew, no need for teeth breaking chunks inside. 

Turn head to medium-low, until it boils. When it boils just a little, turn it down to low and stir, stir, stir. Usually, I would say that there is an issue with the stew sticking to the pan, but its really not an issue with such high oil content in the walnuts. When you start getting vigorous bubbles (like pancakes), add the pomegranate concentrate and stir it in.  Here is the time where you should add in the chicken if you are using it. Add only the tender cooked meats, not the onions/bay leaf mixture. 

Keep on low for 15 more minutes. If you start to see an oil layer separate on top of the stew, don't panic, like I said... walnuts are oily! feel free to remove it, I did and it still was creamy and delicious. Season to your liking with salt and pepper. Serve with long-grain basmati rice, for that true authentic Persian feel. 

Happy (early) Easter everyone!

~Enjoy!