by admin | Aug 24, 2025 | Food & Health
Ingredients:
- 2 cups rolled oats
- 1/3 cup maple syrup
- 1 ripe banana
Instructions:
- Prepare Pan:
- Heat a non-stick pan over medium heat.
- Combine Oats and Syrup:
- Add the rolled oats and maple syrup to the pan.
- Mash Banana:
- While the oats are heating, peel and mash the ripe banana in a bowl.
- Mix and Cook:
- Stir the mashed banana into the oats and syrup mixture.
- Continue to cook on medium-high heat, stirring occasionally, until the mixture starts to clump together and becomes golden brown.
- Serve and Store:
- Remove from heat and let cool slightly. Serve alone or with your choice of milk.
- Store leftovers in a glass container in the refrigerator for up to 2 weeks.
Notes:
- For a healthy option, try it with coconut milk, which complements the flavor well.
Enjoy your homemade banana cereal!
by admin | Aug 24, 2025 | Food & Health
Ingredients:
For the Refried Black Beans:
- 1 can of organic black beans, drained and rinsed
- ½ teaspoon Himalayan salt (or to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon olive oil or butter (for frying)
For the Guacamole:
- 1 Haas avocado, peeled and mashed
- ¼ orange bell pepper, finely diced
- ¼ teaspoon black pepper powder
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon fresh lime juice (optional for extra flavor)
For the Topping:
- 2 slices of American cheese
- 2 tablespoons green salsa sauce
For the Base:
Instructions:
- Prepare the Refried Black Beans:
- In a skillet, heat the olive oil or butter over medium heat.
- Add the drained and rinsed black beans to the skillet.
- Stir in the Himalayan salt, onion powder, garlic powder, and oregano.
- Cook for about 5-7 minutes, stirring occasionally.
- Once the beans are warmed, mash them with a fork or potato masher until you achieve a smooth consistency with some texture.
- Continue cooking for another 2-3 minutes, allowing the beans to fry slightly.
- Make the Guacamole:
- In a small bowl, mash the avocado until smooth.
- Stir in the finely diced orange bell pepper, black pepper powder, red pepper flakes, and lime juice (if using). Mix until well combined.
- Assemble the Dish:
- Spread a generous layer of the refried black beans onto each light rye cracker.
- Place a slice of American cheese on top of the beans. Microwave for 10-15 seconds, just until the cheese melts.
- Add a spoonful of guacamole on top of the melted cheese.
- Drizzle the green salsa sauce over the guacamole.
- Serve:
- Enjoy this flavorful snack or light meal with a refreshing beverage!
This recipe combines creamy guacamole with the savory refried black beans and melted cheese for a delicious bite on rye crackers. If you are not vegan, consider a sunny-side-up egg underneath the cheese! It would be delicious! Enjoy!
by admin | Aug 24, 2025 | Food & Health
Ingredients:
- 1 package Thai rice ramen noodles
- 1 block (8 oz) firm tofu, hand-broken into bite-sized pieces
- 1 tablespoon sesame oil
- ½ teaspoon Himalayan salt (or to taste)
- 2 cups kale, chopped
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 2 tablespoons light sodium soy sauce
- Optional toppings: sesame seeds, sliced green onions, chili flakes
Instructions:
- Prepare the Noodles:
- Cook the Thai rice ramen according to the package instructions. Drain and set aside.
- Prepare the Tofu:
- Take the block of firm tofu and gently break it apart by hand into bite-sized pieces.
- Heat the sesame oil in a large skillet over medium heat.
- Add the hand-broken tofu to the skillet and season with Himalayan salt.
- Cook for 5-7 minutes, stirring occasionally, until the tofu is golden brown and crispy on the edges. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the chopped kale and green beans.
- Sauté for 4-5 minutes until the vegetables are tender but still crisp.
- Add a pinch of Himalayan salt to season the vegetables.
- Combine and Serve:
- Add the cooked Thai rice ramen and tofu back into the skillet with the kale and green beans.
- Pour the light sodium soy sauce over the mixture and toss everything together until well combined and heated through.
- Garnish and Enjoy:
- Serve the Thai rice ramen topped with optional sesame seeds, green onions, or chili flakes for extra flavor.
Using hand-broken tofu gives the dish a different texture, with some crispy and softer bits, making it even more satisfying! Enjoy!
by admin | Aug 24, 2025 | Food & Health
Lentil Rotini with Vegan Feta and Roasted Garlic served with Crispy Roasted Brussels Sprouts
Ingredients:
For the Lentil Rotini:
- 8 oz lentil rotini (or any lentil-based pasta)
- 1 tbsp olive oil (for sautéing)
- 1/2 cup vegan feta cheese, crumbled (store-bought or homemade)
- 3-4 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil or parsley (optional, for garnish)
For the Crispy Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp avocado oil (or any high-heat oil)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 tsp dried oregano
- Optional: 1-2 tbsp balsamic vinegar or lemon juice (for a tangy finish)
Instructions:
- Prepare the Brussels Sprouts:
- Preheat the oven to 400°F (200°C).
- Trim the ends off the Brussels sprouts and slice them in half.
- Toss the Brussels sprouts with avocado oil, salt, black pepper, and oregano in a large mixing bowl until they’re evenly coated.
- Arrange the Brussels sprouts cut-side down on a baking sheet in a single layer for the crispiest texture.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and crispy on the edges. If you’d like extra crispiness, roast for a few more minutes, but keep an eye on them so they don’t burn.
- Optional: For extra flavor, drizzle with a little balsamic vinegar or a squeeze of lemon juice before serving.
- Cook the Lentil Rotini:
- While the Brussels sprouts are roasting, bring a large pot of salted water to a boil.
- Add the lentil rotini and cook according to the package instructions, usually about 7-9 minutes. Stir occasionally to prevent sticking.
- Once cooked, drain the pasta, but reserve about 1/2 cup of pasta water for later.
- Make the Garlic and Vegan Feta Sauce:
- While the pasta cooks heat 1 tbsp of olive oil in a pan over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant and golden. Be careful not to burn the garlic.
- Add the drained pasta to the pan with the garlic and toss to combine. If the mixture feels dry, add a little of the reserved pasta water to create a light sauce.
- Add the crumbled vegan feta cheese and stir until it softens and melts into the pasta. Season with salt and pepper to taste.
- Assemble the Dish:
- Serve the lentil rotini on a plate or bowl, topped with the crispy roasted Brussels sprouts.
- Garnish with fresh herbs, such as basil or parsley, if desired.
- Enjoy your delicious, plant-based meal!
This recipe balances the hearty, protein-packed lentil rotini with the crispy, savory Brussels sprouts and tangy vegan feta, creating a satisfying and flavorful dish. The roasted garlic adds a lovely depth to the pasta, and the crispy sprouts add crunch and umami to each bite. Enjoy!
by admin | Aug 24, 2025 | Food & Health
Thai Noodles with Himalayan Salt, Caramelized Red Cabbage, Onion Jam, and Cucumber Salad
Ingredients:
For the Thai Noodles:
- 8 oz Thai rice noodles (or any noodles of your choice)
- 1 tsp Himalayan pink salt (or to taste)
- Water (for cooking the noodles)
For the Caramelized Red Cabbage:
- 1 small red cabbage, shredded
- 1 tbsp olive oil (or your choice of cooking oil)
- 1 tsp Himalayan pink salt (or to taste)
- 1 tbsp maple syrup (optional, for sweetness)
- 1 tbsp apple cider vinegar or rice vinegar (for balance)
For the Onion Jam:
- 1 large onion, thinly sliced
- 1 tbsp olive oil (or your choice of oil)
- 1 tsp sugar (optional, for extra caramelization)
- 1 tbsp balsamic vinegar (optional, for extra depth)
For the Cucumber Salad:
- 1 cucumber, thinly sliced
- 1/2 tsp Himalayan pink salt (or to taste)
- Freshly ground black pepper (to taste)
Instructions:
- Cook the Thai Noodles:
- Bring a large pot of water to a boil.
- Add the Thai rice noodles and cook according to the package instructions, usually 4-6 minutes, until the noodles are soft and tender.
- Drain the noodles and return them to the pot. Sprinkle with 1 tsp of Himalayan salt and toss to evenly season. Set aside, keeping them separate from the other components of the dish.
- Caramelize the Red Cabbage:
- Heat the olive oil in a large skillet over medium heat.
- Add the shredded red cabbage and a pinch of Himalayan salt. Stir well to coat.
- Cook the cabbage, stirring occasionally, for about 12-15 minutes until it becomes tender and caramelized. If you want a little sweetness, add the maple syrup during the last few minutes of cooking.
- Once the cabbage is tender and caramelized, add the vinegar and stir to incorporate. Cook for an additional 1-2 minutes, then remove from heat.
- Make the Onion Jam:
- Heat 1 tbsp of olive oil in a separate skillet over medium heat.
- Add the thinly sliced onion and a pinch of salt. Cook, stirring occasionally, for about 20-25 minutes, allowing the onions to soften and caramelize. If you’d like a deeper caramelization, you can add 1 tsp of sugar during the cooking process.
- Once the onions are golden brown and soft, add the balsamic vinegar (if using), and continue cooking for another 2-3 minutes until the vinegar has reduced and the onions are jam-like. Remove from heat.
- Prepare the Cucumber Salad:
- In a small bowl, combine the thinly sliced cucumber with a pinch of Himalayan salt and freshly ground black pepper.
- Toss to combine, and let it sit for a few minutes to draw out some moisture from the cucumber.
- Assemble the Dish:
- Serve the seasoned Thai noodles on individual plates or bowls.
- Arrange a generous portion of the caramelized red cabbage next to the noodles.
- Top the cabbage with a spoonful of the sweet onion jam.
- Serve the cucumber salad on the side, adding more salt and pepper if desired.
This recipe offers a medley of textures and flavors: soft, slightly salty Thai noodles, rich and sweet caramelized cabbage, deep umami onion jam, and refreshing cucumber salad with a simple seasoning of salt and black pepper. It’s a beautiful combination that doesn’t need to be mixed, letting each element shine individually! Enjoy!
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