Why Decide When You Can Have It All?

Posted on January 11, 2011 by kissmybroccoli

Hey there peoples! Hopefully I didn’t scare any of you away with yesterday’s delirium. I must have been intoxicated by the beauty of the eggplant! 😉

I woke up this morning at 6:00am bit groggy (that’s what happens when you stay up reading blogs until midnight), but got a quick wake up with my workout for Team HEAB! I’ve never been much of a morning workout type of person, but with my schedule the way it is this week, I really have no other choice. I just don’t understand how my heart can be pumping the way it is half-way through my workout yet I am STILL yawning!

After my workout, I was starvin’ like Marvin! I was so hungry that I was having the hardest time figuring out what I wanted to eat (especially since I realized I was out of bananas…no warm creamy oats for me, they’re just not the same without banana). I am by far the most indecisive person I know so breakfast this morning ended up being a little bit of everything. It’s so much easier when you can get out of making a decision, no?

Smorgasbord Breakfast for One:

  • 1/2 cup unsweetened vanilla almond milk (am I the only one who loves to drink this stuff plain?)
  • 1 pour, poke, and spread egg with torn spinach leaves
  • 1 Van’s multigrain waffle topped with TJ’s crunchy peanut butter
  • 2 Applegate chicken & apple sausage links that I found at WF’s this weekend
  • 1/2 cup fat free Greek yogurt topped with pom arils

Great buy! These were oh so tasty: maple sausage flavor with a hint of apple! And since they are pre-cooked, all I had to do was heat them in a skillet for a couple of minutes.

Surprisingly, I didn’t even miss my big bowl of oats! This meal hit the spot and kept me full for almost 5 hours!

For lunch, I had leftover Eggplant & Tempeh from last night. I’ve decided that the recipe should state it makes 2 HUGE servings or 3 regular ones! I was so full after eating this that I wanted to lie down and nap! If you happen to see a petition floating around encouraging the implementation of American lunchtime siestas, please point me in the right direction ! 😉

Tonight I decided to go with something quick for dinner that would use up some leftovers that were starting to wither away in the trusty icebox.

Quinoa + leftover roasted veggies + wilted spinach + crumbly goat cheese =

The most ahhhhmazing one bowl dish ever!

Roasted Veggie & Quin-WHOA Dinner Bowl:

  • 1/4 cup cooked quinoa
  • 1 cup roasted veggies (potatoes, carrots, parsnips)
  • 1 cup spinach wilted in the skillet I used to heat up the veggies
  • a good sprinkle of crumbled goat cheese
  • and some raw cranberry relish in the corner

I made this relish on Thanksgiving along with a more traditional recipe. This raw version is easy as pie, tastes phenomenal, and has no added sugar since the sweetness comes from the dates!

Raw cranberry relish:
From Foods for Long Life

  • 6 ounces fresh cranberries
  • 5 Medjool dates, pitted

Toss cranberries and whole dates in a food processor and pulse until you reach a relish-like texture. Sprinkle with cinnamon to taste.

I actually stirred this relish in with contents of my lovely dinner bowl and WHOA! It definitely, in the words of the super sweet Carrie over at Moves ‘N Munchies, rocked my socks!

Well guys, I’m taking my full belly and bootay to bed! We’re not even 2 weeks into the New Year and I’m already slacking on one of my intentions! Must.get.sleep! ‘Night!

How are you at decision-making? Does it come easy for you without second thoughts or are any of you like me and will avoid making a decision on anything, right down to what you eat for breakfast?!

Posted in Breakfast, Entree, Raw, Vegetarian | Tagged , , , , , , | 18 Comments

Friends, Romans, Countrymen, Lend Me Your Eggplant?

Posted on January 10, 2011 by kissmybroccoli

There is just something about this royal-hued vegetable…

Up until three months ago, I had never tasted an eggplant. With such an odd irregular shape and unique color, the sheer foreignness of it kept me from even giving much thought to it being a food I might enjoy.

Then, one October day, while dreamily perusing the produce aisle, I spotted her! The most stunning and perfectly smooth eggplant maiden I had ever seen! So overcome by her beauty, I immediately seized her from her home atop the shelf and placed her in my cart without a single thought.

Later, when I arrived at my place of dwelling, toting my beloved treasure, I realized I had not the slightest inkling as to what to do with her! Therein came about the heroic action of Sir Google!

He told me to have no fear, but that eggplant was an easy item to cook and oh so delectable! “Do as I say and your taste buds shall be rewarded!”

“Go to this website and make this dish now!” So I did…

 

Honey Balsamic Grilled Eggplant
Served in a whole wheat pita pocket with baked sweet potato fries

 

Tasting these sweet honey laden slices was like to one drinking the nectar of the gods!

One does not have an experience such as this many times in life. I took my new knowledge bestowed upon me by Sir Google and swore to share with the world the wonderful flavor of eggplant!

“Huh? Oh, I’m sorry ma’am, was I in your way? Hmm, I guess I must’ve been daydreaming!”

As I stood there in the produce aisle, wiping the drool from my mouth, I looked up. What did I see? Why a stunning, perfectly smooth eggplant maiden!

 

Grilled Portobello-Eggplant Sandwich with melty Daiya cheese
Served with a side salad of spinach drizzled with balsamic vinaigrette

 

Grilled Portobello-Eggplant Sandwich: (1 serving)

  • 2 thick, sturdy pieces of whole wheat bread
  • Marinara sauce (1 serving: 1/2 cup tomato puree, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic, 1/2 teaspoon onion powder, salt & pepper to taste)
  • 1 large portobello mushroom cap
  • 3 slices from a medium-sized eggplant
  • 1/8 cup shredded mozzarella cheese (I used Daiya)

1. Toast bread slices in toaster or under the broiler of your oven.
2. Heat marinara sauce in a small covered pot over medium heat.
3. Grill whole portobello mushroom and slices of eggplant until tender and juicy, turning     once.
4. Slice mushroom into strips.
5. Spoon marinara sauce on both slices of bread, top one with slices of mushroom and the     other with the eggplant.
6. Top with cheese and place under broiler until melted.
7. Combine the two slices of bread to make your sandwich and slice down the middle.
8. Enjoy the sheer awesomeness of the best grilled sandwich ever created!

Eggplant & Tempeh Marinara over Whole Wheat Spaghetti: (2 servings)

  • 4 ounces whole wheat spaghetti noodles
  • 1 tablespoon olive oil
  • 1/2 large onion, diced
  • 1 heaping teaspoon minced garlic (or one clove)
  • 2 cups eggplant, diced
  • 1 cup sliced mushrooms
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup white wine (or you could use water)
  • 1 cup tomato puree
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • salt & pepper to taste
  • 1 package organic tempeh, crumbled*
  • finely grated Parmigiano-Reggiano
  • chopped fresh basil, for garnish

1. Cook pasta according to directions on package.
2.Heat oil in large skillet over medium-high heat.
3. Add onions and garlic and saute until onions are tender and translucent.
4. Stir in broth and wine (or water) and add sliced mushrooms and eggplant.
5. Continue cooking, stirring occasionally, until all the vegetables are tender, about 12-14 minutes.
6. Add tomato puree and spices to create the sauce.
7. Stir in tempeh and cover, reducing the heat to a simmer for 15 minutes.
8. Spoon sauce over cooked pasta and sprinkle with cheese and fresh basil.

I think this dish would also work really well with small pre-cooked meatballs or of course you could always make your own.

Who said pasta dishes couldn’t be low-fat and packed full of protein and vitamins?

*I just cut my tempeh into cubes, but the pieces ended up a bit large in the dish. I think       smaller crumbles would work better for both ease of eating and appearance.

Fusion of entertainment & enlightenment brought to you tonight by a very tired and slightly delirious Heather!

Goodnight ladies and gentlemen, I am off to go save the eggplant maiden from the evil Lord of Cheesealot bed! 😉

Posted in Entree | Tagged , , , | 20 Comments

Kabocha, Kombocha, & Monster-cakes

Posted on January 9, 2011 by kissmybroccoli

Man, I can’t believe the weekend is already over! Why, oh why is Monday so far from Friday, yet Friday is so friggin’ close to Monday?? Oh, what I wouldn’t give to have a job that allowed me to work from home! But, since it is not exactly in my budget to purchase a million-dollar CAT scan machine and have it installed in my living room, I guess I’ll just have to keep going in to the hospital until I can think of something! 😉

I guess I’m still riding the green wave from yesterday, because this morning’s meal was all about the monster…the GREEN Monster that is! They may look scary to some, but I have been in LURVE with the Green Monster since the very first time I tried it! I really wanted a big cool glass of “G” juice this morning, but I couldn’t let a perfectly good Pancake Sunday get away from me…oh no, no. Sooooooooooo, lookie what I did!

Green Monster-cakes with Coconut “Mud”:

Green Monster:

  • 1 cup spinach, packed
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 banana
  • splash of vanilla
  • 1/2 scoop vanilla protein powder

Combine all ingredients and mix in a blender (or Magic Bullet) until smooth.

Pancake Mix:

  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder

1. Stir together the dry ingredients.
2. Add Green Monster to the mix and stir until combined.
3. I had some shredded carrots left over from yesterday’s baking adventure, so I                 decided to throw in 1/2 cup into the mix.
4. Spoon batter into skillet and cook on medium-high heat for approximately 5-6 minutes     per side.

Coconut “Mud”:
From Heather, the genius of all things coconut butter!

  • 8 ounces unsweetened shredded coconut
  • 1 bar of high quality dark chocolate

1. Place shredded coconut place in your food processor
2. Break chocolate into pieces, throw in with the coconut and blend, blend, blend!

You may have to scrape down the sides a few times, but it doesn’t take long to come together. The heat from the food processor warms the chocolate and melts it into the coconut, giving you a warrrrrrrm chocolately sauce!

I thinned my “mud” with a little water and enjoyed a good-sized drizzle on my monster-cakes!

Don’t let the earthiness full you, these monster-cakes were full of natural banana sweetness and had a nice soft texture thanks to the protein powder!

Later today, I found myself back in Nashville again. Two weekends in a row? Yes! My friend Jen wanted to pick up a few things from Trader Joe’s and Whole Foods and asked if I wanted to come along. Helllllllllll-o?! Do fish breath underwater??

I picked up some more good eats, including a few special items for a foodie swap that I’ve planned with the lovely Christin! So excited to “see” her face when she gets the package!

Of all the items purchased, this was by far the BEST buy of the century!

At long last! I finally found me a KABOCHA!!

At first, I thought it was just a stand full of buttercups (which the sign indicated) but  a really nice man working in the produce section told me that they were all kabochas, but they had been labeled incorrectly. I about jumped up and down! I’ve seen these all over the blog world and have been on a mad hunt for one for at least 3 months!

I sliced it up and roasted it in a 425 degree oven for about 30 minutes sans seasoning so I could get the true kabocha flavor. Oh my gosh! I’ve tried many different squashes but this one is the sweetest and best tasting one I’ve EVER tasted…definitely my new favorite veggie! I should have bought the entire display!

All sliced up, roasted and ready to devour savor! Did you know you can even eat the skin?

Yesterday’s salad was so delicious, I decided to make another with a side of warm buttery whole wheat naan that I got at Trader Joe’s today! Sweet, sweet naan…oh how I love thee!

If you’ve never heard of kombucha before, here’s a few facts:

  • Kombucha is a fermented tea used for medicinal purposes
  • Kombucha has been shown to be antimicrobial, anticancer, hepatoprotective qualities (good to Mr. Liver), and to be antioxidative.
  • Common claims: increases energy, sharpens eyesight, aids joint recovery, improves skin elasticity, and aids in digestion.

Source: Wikipedia

I have to admit the first…and well, the second time…that I tried kombucha, I was NOT a fan! It has a very interesting taste to it that takes a little getting used to, but with something that is THIS good for you, how could you not give it a second chance…or a third?

We have a winner folks! The more I sipped, the more I liked! Lindsay will be so proud! 😉

I even have photo documentation!

So there you have it! I started the day by eating a monster and now have a monster-sized love for hard-to-find squashes and fermented tea!

Tell me, if you could only eat ONE vegetable for the rest of your life, what would it be?
I think you already know my choice!

Posted in Breakfast, Entree, Pancake Sunday | Tagged , , , , , , , , | 30 Comments