healthy

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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Vegan Thanksgiving Dishes

I usually make a couple vegan dishes for Thanksgiving, but ironically this is the first year I’m actually making Thanksgiving-inspired dishes, instead of my usual go-to’s. I’ve rounded up some yummy recipes, that I can’t wait to try next week. All recipes are vegan & gluten free. What are your favorite Thanksgiving dishes?

Vegan-Green-Bean-Casserole

Vegan Green Bean Casserole

mashed potatoes

The Best Damn Mashed Potatoes

mushroom gravy.jpg

Best Ever Vegan Mushroom Gravy

stuffing

Onion, Celery and Mushroom Stuffing

brussel sprouts

Roasted Brussel Sprouts, Cinnamon Butternut Squash, Pecans & Cranberries

Vegan-Sweet-Potato-Casserole.jpg

Sweet Potato Casserole

buscuits gravy

Gluten Free Vegan Biscuits and Gravy

healthy pumpkin pie

Healthy Pumpkin Pie (you NEED to try this!)

Vegan-Gluten-Free-Apple-Crisp.jpg

Gluten Free Vegan Apple Crisp

 

Tortilla Soup

Tortilla Soup | TheSubtleStatement.com #vegan #glutenfree

It’s been feeling like Fall as of late (and I love it!) I had a serious craving for tortilla soup yesterday and I found this amazing recipe. Using fresh veggies from a local farm, this soup was so delicious! It’s vegan and gluten free, but you can easily add shredded chicken to it for a chicken tortilla soup. I added gluten free, GMO-free tortilla strips, instead of making my own. Such a great dish for a Summer transition into Fall.

Tortilla Soup | TheSubtleStatement.com #vegan #glutenfree Tortilla Soup | TheSubtleStatement.com #vegan #glutenfree

Guilt-Free Frozen Strawberry Lemonade

 This fruity refresher is set to make any hour happy. The perfect combo of sweet meets tart flavor is made with minimal calories. Serve virgin or add alcohol of choice.

Makes 1 large or 2 small glasses

Juice of 2 lemons

6 oz frozen strawberries

1/2 cup water

1 packet stevia

ice

Blend all ingredients in Margaritaville or high speed blender. Serve immediately.

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

Healthy Jambalaya

Healthy Jambayla | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

I’ve been expanding our usual eats, with some creative swaps and cuisines lately, and putting a healthy spin on them. This recipe was delicious, and one of my hubby’s faves. It can be made vegan or non-vegan. I made both and just added the preferred meat to the individual dish. Mostly a one-pot meal with the addition of the meat on the side. It has the perfect amount of kick, without being too spicy. If you’re following the 21 Day Fix meal plan, the healthy swaps fit right in.

Healthy Jambayla | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

Healthy Jambayla | TheSubtleStatement.com | #21dayfix #vegan #glutenfree

My Healthy Essentials

Healthy Essentials - TheSubtleStatement.com

21 Day Fix Program | Running Shoe | Dry Shampoo | Shower Cap | Water Bottle | Blender | Shakeology | Containers | Challenge Group

Detox Lemonade

Detox Lemonade - TheSubtleStatement.com

A lot has happened since my last post. I took my passion of sharing recipes, nutrition and fitness and became a health and fitness coach, we moved into a new house, and I got married! Now that things have settled down, I’m back and combining my usual healthy recipes, along with beauty, home decor, and fashion relating it more to my current life as a lifestyle blog. I hope you follow along 🙂

Detox Lemonade

  • 3 Lemons
  • 10 Shakes Cayenne Pepper
  • 1 Packet SweetLeaf Stevia
  • 1 Pitcher Purified Water

Slice one lemon, thinly and add to pitcher. Cut the remaining two lemons in half and squeeze juice from all four pieces into pitcher. Add packet of Stevia, and Cayenne Pepper. Fill pitcher with water. Refrigerate.  Enjoy 🙂

Tempeh Taco Salad

Tempeh Taco Salad | TheSubtleStatement.com

Mexican food is my fave. Lately I’ve become obsessed with the 21 Day Fix. I’ve always eaten super healthy, but it has changed the entire way I think about food, by learning how to balance nutrition and portion control. I’ve become super innovative in recipes I make for my fiancé and I (vegan & non-vegan for him), so I had to find new ways put a healthy spin on my favorite style of food.

This tempeh taco salad is delicious and unlike most mexican dishes, it’s super light. The flavor of the spices, peppers, and onions blend perfectly with pico de gallo and guac. For a non-vegan version I made the same recipe and substituted lean ground turkey for my fiancé’s.

Tempeh Taco Salad | TheSubtleStatement.com Tempeh Taco Salad | TheSublteStatement.com

Servings: 4

21 Day Fix Nutrition: 1 Red, 2 Green, 1 Blue, 1/2 teaspoon Per Serving

Ingredients

lettuce, chopped

16 oz tempeh (or 1 lb lean ground turkey)

2 t coconut oil

bell peppers, minced (red, green, yellow, orange)

red onion, minced

3 – 4 tsp Wow-a Chihuahua Seasoning (I got mine at Whole Foods) or another taco seasoning can be substituted (salt-free options are the best route)

Pink Himalayan Sea Salt (optional)

5 oz Tomato Sauce

1 C Water

Pico de Gallo (Whole Foods, Walmart, etc. have it in produce)

Guacamole (Whole Foods house-made is the best)

Daiya Cheddar or Pepper Jack Shreds

Directions

Crumble tempeh, set aside. Wash & dry lettuce, and chop. In a large skillet, heat coconut oil. Add crumbled tempeh. Let brown, then add seasoning. Mix well. Add peppers and red onion, and let cook a minute or two. Add water and sauce, and mix well. Cover, and let simmer for 20 minutes. Take off heat and let thicken. Prepare salad with lettuce, cheese, pico de gallo, guacamole, and top with tempeh (or turkey) mixture.