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!
by admin | Aug 24, 2025 | Food & Health
Vegan Scrambled Eggs with Spices on Toasted Focaccia with Roasted Tomatoes
Ingredients:
For the Vegan Scrambled Eggs:
- 1 block (14 oz) firm tofu (drained and pressed)
- 1 tbsp olive oil (for cooking)
- 1/2 tsp Himalayan salt (or to taste)
- 1/4 tsp powdered garlic
- 1/4 tsp powdered onion
- 1/2 tsp dried dill weed
- 1/4 tsp ground black pepper (optional)
- 1-2 tbsp chopped fresh cilantro (optional)
- 2 slices vegan American cheese (or more, to taste)
For the Toasted Focaccia with Roasted Tomatoes:
- 2 slices focaccia bread
- 1-2 medium tomatoes, sliced
- 1 tbsp olive oil (for roasting tomatoes)
- Salt and pepper, to taste
- Additional olive oil (for toasting the focaccia)
Instructions:
- Roast the Tomatoes:
- Preheat your oven to 375°F (190°C).
- Slice the tomatoes into rounds and place them on a baking sheet lined with parchment paper.
- Drizzle with 1 tbsp of olive oil, and season with salt and pepper.
- Roast in the preheated oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Set aside.
- Toast the Focaccia:
- While the tomatoes are roasting, heat a non-stick skillet over medium heat.
- Drizzle a little olive oil onto the focaccia slices and toast them in the skillet for 2-3 minutes on each side until golden brown and crispy. Set aside.
- Make the Vegan Scrambled Eggs:
- Crumble the pressed tofu into a large bowl, breaking it into small chunks to resemble scrambled eggs.
- In a large skillet, heat 1 tbsp of olive oil over medium heat.
- Add the crumbled tofu to the skillet, and cook for 3-4 minutes, stirring occasionally to ensure it cooks evenly.
- Sprinkle in the Himalayan salt, powdered garlic, powdered onion, and dill weed. Stir to combine and cook for another 2-3 minutes until the tofu is heated through and slightly golden.
- Tear the vegan American cheese slices into small pieces and add them to the tofu mixture. Stir well until the cheese melts into the tofu, creating a creamy texture.
- Assemble the Dish:
- Place the crispy toasted focaccia slices on plates.
- Top each slice with the scrambled tofu mixture.
- Garnish with freshly chopped cilantro, if desired.
- Add the roasted tomato slices on top or on the side of the dish.
This simple yet flavorful recipe delivers vegan scrambled eggs with delicious spices and creamy melted vegan cheese, served on crispy focaccia with roasted tomatoes for added sweetness and richness. It’s a comforting and satisfying dish that’s easy to prepare!
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