dinner

Quick & Easy Truffle Mac & Cheese (vegan + gf)


Since it’s comfort food season, I’ll occasionally throw in chili, tomato soup & grilled avocado & cheese sandwiches, or minestrone and paninis into our dinner mix. Mac and cheese is another easy staple to add as a side dish.

I’ve tried countless vegan mac & cheese recipes and they usually require a ridiculous amount of ingredients and never resemble the cheesy comfort dish. So I got basic and created my own, the same way I make it for my family, using only 4 ingredients and the result is amazing! This isn’t the type of measured recipe, but it’s super simple and can be made all in one pot! To add to the deliciousness, drizzle black truffle oil on once served!

  • Brown Rice Pasta
  • Daiya Cheddar Shreds
  • Earth Balance Butter
  • Original Unsweetened Cashew Milk
  • Pink Himalayan Salt, Fresh Ground Black Pepper
  • Truffle Oil (optional)

Boil the brown rice pasta until cooked. Strain, rinse in strainer and return to pot. Add 1-2 TBSP butter, and stir until melted. Add cheese by the handful as you are stirring, until melted and reached desired cheesy consistency. Add Cashew milk for creaminess, while stirring. Sprinkle salt and pepper to taste. Serve in bowls and drizzle with truffle oil.

Enjoy!

Vegan Cobb Salad

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I couldn’t be more excited for Spring weather and more fresh veggies available. I like to switch up my salads frequently with a variety of proteins, veggies, healthy fats and omega-3s. I swap out everything from vegan chicken, to sunflower seeds, to beets to keep it from getting boring. Prepping veggies early in the week, make this simple, yet nutrient packed salad easy to throw together for lunch or dinner.

Start out with a base. I love fresh romaine, and I wash and cut it up early in the week so salads are easily accessible. I deseed veggies like cucumbers and tomatoes, and cut up red onion. Healthy fats like fresh avocado, walnuts and sunflower seeds keep it filling. I always add a couple protein options like garbanzo beans, tofu, tempeh or veggie chicken strips. My favorite vinaigrette is equal parts Organic Extra Virgin Olive Oil and Organic Red Wine Vinegar, mixed with Pink Himalayan Salt, Fresh Ground Black Pepper, Granulated Garlic and Oregano.

What are your favorite salad combos?

Spicy Rice & Beans with Fresh Salata

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One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!

Ingredients

Rice & Beans

  • 1 Cup Della Basmati Light Brown Rice, uncooked
  • 2 Cups Hot Water
  • 1 “Chicken” Bouillon Cube (I used Celifibr Gluten Free Vegetarian Chicken Bouillon)
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Parsley, dried
  • 2 teaspoons Cumin
  • 1 teaspoon Tumeric
  • 1 teaspoon cayenne pepper
  • Pink Himalayan Salt, to taste
  • Fresh Ground Black Pepper, to taste
  • 1 Carton of Simply Balanced Organic Low Sodium Three Bean Blend (at Target), rinsed
  • 1/2 Cup Organic Frozen Peas

Salata:

  • 1 Organic cucumber, chopped
  • Campari Tomatoes, deseeded, chopped
  • Juice of 1 Lemon
  • 1/4 Cup Parsley
  • Granulated Garlic
  • Pink Himalayan Salt
  • Fresh Ground Black Pepper

Directions:

  1. Add bouillon cube to 2 cups hot water, mix well, and set aside to dissolve.
  2. In a large pot, on medium heat, add olive oil and garlic and cook 1-2 minutes.
  3. Stir in spices and rice and mix well, cooking for 5-7 minutes.
  4. Add bouillon water and bring to a boil.
  5. Reduce heat to low, cover and simmer for 25-30 minutes, or until water has absorbed.
  6. While Rice is cooking, chop cucumbers and tomatoes. Add to a medium bowl, and add lemon juice, parsley, granulated garlic, and salt and pepper to taste.
  7. When rice is done cooking, add frozen peas, and beans, and stir well. Let cook 5-7 minutes. Add salt and pepper to taste.
  8. Add rice & beans to your bowl and top with fresh salata. Enjoy!

*You can easily add grilled chicken to this dish, as well!

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Eggplant Bun Burgers

Eggplant Bun Veggie Burgers | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

I can’t even tell you how excited I am for you to try this recipe! We are constantly grilling in the Summer, so this dish couldn’t be more perfect (or more simple!) Inspired by Fixate, it’s a healthier alternative to starches, and is heartier than my usual lunch swap, a lettuce wrap.

Eggplant Bun Veggie Burgers | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

I used Amy’s Sonoma Burgers (vegan/gluten free), and my hubby and I made homemade Turkey Burgers from the Fixate Cookbook.

Serves 4

Ingredients:

1 Large Eggplant, sliced thick

1 Small Tomato, sliced

1/4 Onion, sliced

1 Avocado, sliced

Lettuce

4 Burger Patties of choice

Olive Oil

Seasonings: Rosemary, Parsley, Pink Himalayan Salt, Fresh Ground Pepper

Condiments: Vegan Mayo, Organic Ketchup & Organic Mustard

Cheese, optional

Directions:

Mix olive oil with seasonings in a small bowl.

Brush eggplant and sliced onion with oil mixture, lightly.

Grill eggplant and onion until crispy.

Place burgers on the grill until cooked.

Layer on the toppings & condiments.

I served mine with my Too Delicious To Dip Sweet Potato Fries. Yum!

Eggplant Bun Veggie Burgers | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Quinoa is a great source of a complete protein. I love adding it to salads. (Le Pain Quotidien’s Quinoa Tabbouleh Arugula Salad is my absolute fave) This filling dish is full of nutrients and an array of flavor, sans sodium and oil.

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Garden Salad

  • Baby Kale
  • Mixed Romaine
  • Fresh Tomatoes
  • Cucumber

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Quinoa (yields 4 servings)

  • 1 C Quinoa
  • 2 C Water
  • Parsley
  • Dried Basil, Oregano, Cilantro, Parsley, Rosemary
  • Fresh Ground Pepper
  • Dash of Cayenne (optional)
  • Mrs. Dash (regular, lemon pepper, or garlic & herb or a combo of the three)
  • Apple Cider Vinegar
  • Balsamic Vinegar
  1. Place Water and quinoa in pot and bring to a boil
  2. Add parsley and seasonings
  3. Cover and simmer for 15 – 20 minutes, or until water is absorbed
  4. Once water is absorbed, drizzle with vinegars and mix well

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Creamy Basil Pumpkin Seed Dressing

  • 1/2 C Raw Unsalted Pumpkin Seeds
  • 1/2 C Water
  • Handful of Fresh Basil Leaves
  • Juice from 2 Lemons
  • 1 t Garlic, minced

Blend all ingredients in a Vitamix, or high speed blender until smooth.

Quinoa Garden Salad with Creamy Basil Pumpkin Seed Dressing | TheSubtleStatement.com

Toss salad, add 1/4 C quinoa and dressing and mix well. Enjoy!

Superfood Veggie Bowl

Superfood Bowl #vegan #glutenfreeThis is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.

Yields: 1 Serving

Ingredients

  • 1/2 C Water
  • 1/4 C Quinoa
  • Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
  • 1/4 C Broccoli
  • Too Delicious To Dip Sweet Potato Fries
  • 2 C Kale
  • 1 T Coconut Oil
  • Handful of Clover Sprouts
  • Handful of Crunchy Sprouts
  • 2 T Raw Pumpkin Seeds
  • Organic Apple Cider Vinegar
  • Organic Balsamic Vinegar

Superfood Bowl #vegan #glutenfree

Bring water, seasoned with rosemary, basil and oregano to a boil. Add quinoa, cover and let simmer 15-20 minutes. Once water is absorbed, fluff with a fork.
Superfood Bowl #vegan #glutenfree

Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
Superfood Bowl #vegan #glutenfreeAfter whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
Superfood Bowl #vegan #glutenfree

Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)

Superfood Bowl #vegan #glutenfree

Layer crispy kale into bowl.
Superfood Bowl #vegan #glutenfreeAdd a sprouts, crunchy sprouts, pumpkin seeds, and vinegar.
Superfood Bowl #vegan #glutenfreeSuperfood Bowl #vegan #glutenfreeEnjoy!

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Sweet potatoes are one of my favorite foods. I eat one almost daily. They’re high in fiber, good for your heart and they’re a top “beauty food” for your hair and skin. Sweet potato fries are a great guilt-free snack, that I also love to add into my salads or quinoa dishes. I like to avoid the additional calories of “dips” (even though organic ketchup tastes amazing!) so I whipped up a recipe that is totally taste bud approved-no dip required!

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Preheat oven or toaster oven to 400 degrees F. Cut sweet potato into slices.

Too Delicious To Dip Sweet Potato Fries

Add spices to taste.

Too Delicious To Dip Sweet Potato Fries
Too Delicious To Dip Sweet Potato Fries

Melt coconut oil, and drizzle over sweet potato slices.

Too Delicious To Dip Sweet Potato Fries

Too Delicious To Dip Sweet Potato Fries

Add fresh rosemary and mix well.
Too Delicious To Dip Sweet Potato Fries

Place on foil lined baking sheet and bake 40 minutes or until crisp. (*Cooking times may vary)
Too Delicious To Dip Sweet Potato Fries
Enjoy!

Balsamic Portobello Kale Wrap

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  • 2 C Kale
  • 1 Portobello Mushroom Cap
  • 1/2 Red Bell Pepper, sliced
  • 4 Pieces of Artichoke, diced
  • 1 Brown Rice Tortilla
  • Olive Oil
  • Balsamic
  • Dried Rosemary
  • Dried Oregano
  • Garlic Powder

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Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.

Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.

Enjoy!

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Skinny Mediterranean “Pasta”

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I spotted this colorful recipe on Peace Love Shea’s blog, and it just looked so yummy! It definitely delivered, with serious flavor. It’s a great Spring dish, I highly recommend throwing on your ruffled apron and getting your bake on.

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To speed up your time in the kitchen, I recommend piercing the spaghetti squash and microwaving it for 6 minutes, flipping it over and microwaving another 6 minutes, until tender. (You may want to check on the squash in intervals, since some microwaves are more powerful than others.)

This “pasta” can be served hot or cold, making it the perfect party dish! I paired it along with a balsamic baked portobello mushroom and steamed kale.

Taco Tuesday

Taco Tuesday

I have a serious weakness for Mexican dishes! I put a healthy spin on your typical Taco Tuesday, minus the calories, but full of flavor. The superfood loaded dish makes it a guilt-free indulgence.

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Yields 1 Entree Sized Serving

1/4 C Quinoa, dry

2 C Hearts of Romaine, chopped

1/2 C Black Beans, no-salt added or dried & cooked

1/4 Avocado, sliced

1 Roma Tomato, diced

1 T Salsa

Juice of Fresh Lime

Wow-A-Chihuahua (Whole Foods) or your own blend of cumin, cayenne, garlic, chili, cilantro, onion & red pepper

Fresh Cilantro

  • Place quinoa in a pot with 1/2 C water, and bring to a boil.
  • Once boiling, cover and let simmer, until the water is absorbed.
  • Once quinoa is finished cooking, mix in Mexican Seasoning and lime juice, and stir well.
  • Chop romaine and place in a bowl.
  • Scoop the seasoned quinoa onto the greens.
  • Add the remaining ingredients, and top with salsa.

IMG_4603If you’re craving delicious tacos, this south of the border recipe brings all the flavor.

2-3 Small Organic Corn Tortillas

1/4 Avocado, Chopped

1 Small Roma Tomato, Chopped

1-2 T Daiya Pepper Jack

2 t Wow A Chihuahua

Juice of 1/2 Fresh Lime

Layer ingredients on tortillas, and bake in toaster oven until cheese is melted.

Enjoy!