Looking to get some more greens in your diet? Well, you should be. They’re super good for you, and anywhere you can sneak some in, you should do that. Plus, light cooking in olive oil can kick up the health factor by a few notches. (Nutrition. It’s weirdly interconnected.)
This is an awesome breakfast full of protein, healthy fats, and green goodness. Try it, Sam I Am!
It’s been a few weeks since a meatless Monday. I know, I know. How am I ever going to break through into blogging popularity, monetize, and sail off into the land of beautiful people and passive income? The answer is, I’d much rather make everyone wait around for content that I can feel good about, instead of tons of micro-reblogged posts about glitter and 5-minute crafts. Yada yada, let’s get to the lentils!
I’ve been working out a lot lately, for various reasons, including having fewer clients/less workload lately than I have in the past. It’s the first time since going veggie that I have lots of time to really burn calories and build muscle, and I’ve been feeling the lack of animal proteins. So I’ve been turning a lot toward beans. And spinach. And tofu. But mostly beans.
This lentil soup isn’t super flashy, but it’s easy, satisfying, tasty, packs a whopping 18 grams of protein per cup and is fantastic for a cold and gloomy day. Add marbled rye bread for dipping, and it transcends the workhorse soup genre, reaching something magical. Bonus: it’s vegan! I didn’t notice until I was typing up the recipe.
One of my favorite genres of food is Thai. The Compatriot took me to a Burmese restaurant in San Francisco recently called Burmese Superstar, and it was pretty scrumptious. From what I could gather, Burmese food is sort of like Thai, but with squash and tea scented stuff. (My impression may not be accurate.)
But on my return home, I couldn’t find very many savory pumpkin soup recipes. There are a few, but they require lots of prep and batches of soup puree. Besides, I had a can of pureed pumpkin left over from Thanksgiving. My roommates aren’t fond of single-texture soup. And I like to cook things that everyone wants to eat. So I wanted a savory pumpkin broth with green tea and vegetables. This is not Burmese, exactly. Let’s call it fusion.
Oh man. That title almost makes me swoon with how incredibly yupster I am. Oh, you made homemade wontons? Well mine are slightly healthier, and have both a vegan and a sweet option. And dig this; they’re heart shaped. They’re almost barf-worthy, except that they’re so delicious and topical, as Valentine’s day is this week. So, if you’re having a Pinterest-worthy party, add these to your menu. They’re not that much work, kind of soothing, and you can change the level of healthiness and deliciousness to suit your needs.
It’s getting on toward Thanksgiving, guys. When did this happen? Seriously.
The Compatriot and I have been going to see both my parents and his parents for the last few years. This year, we also have a wedding to attend on the 30th. So we’re celebrating a week early with my family. And we’re also celebrating a week early with my friends; we have weekly potlucks, but most people will be out of town next week. Good for readers — you guys get a recipe! I always forget to make something to bring to family Thanksgivings. Not this year, friends. This year I’m an awesome, domesticky daughter.
My recipe is based on one I found on Pinterest. It’s a goat cheese ravioli.
Finally! A whole week after my vegan challenge, and I have the pictures to put up for my super green overload lentil curry recipe.
Lentils are amazing. Filling, nutritious, full of proteins and whatnots. They’re a fantastic staple for any vegetarian or vegan diet, and they’re quick to cook. They’re cost effective, too!
This green lentil curry has all the delicious nutrition of lentils and coconut milk, with a turbo boost of healthy deliciousness with green tea broth, green curry paste, lime juice, and green veggies.
This is part of my 7-day vegan trial cleanse, where I am bringing my eating habits back under control with a week-long fast of sorts.
Day one of eating vegan and I’m feeling great! My grocery bill for the week was $39. At a notoriously pricy organic store. Add that to some vegan things I already had around the house, like coconut milk and carrots, and we’re looking at feeding two people all organic for under $50. Feeding more like 4 people, even; it’s amazing how friends tend to show up when there’s food on the stove.
Right off, a confession: I skipped breakfast. I stupidly stayed up late playing League of Legends last night (my team needs me!) and dragged all morning. Bad health blogging habits.
Early lunch was healthy fried rice, because my roommates ordered Chinese over the weekend and there are always rice leftovers. I’m reasonably certain that the plain rice is vegan.
And, the exciting part: Dinner! I’m eating dinner pretty early these days, and just snacking into the evening, partially so I can get a post up at a reasonable hour. And partly because that’s healthier anyway. Of course, fried rice + rice noodles = rice twice. But I’m a fan of rice, and I don’t think it’s evil or going to kill me or you.
This recipe made the rounds on my Pinterest recently, and I couldn’t wait to try it; the Male Compatriot loves the peanut sauce at a local Thai restaurant and I had yet to be able to recreate it at home for cheaper/with better ingredients. I made this and had to make more twice that evening — everyone who passed by wanted some to put on something.
Here’s my take on this lovely peanut sauce — brace yourself for an explosion of flavor.
It’s Monday again, folks! I hope you’ve had a good one. Whether your Monday has been great, bearable, or blah, here’s something to look forward to: lentil-tabbouleh salad and pitas!
I love lentils. They’re all the nourishment I want from meat, without the meat. And don’t be intimidated by tabbouleh (also spelled tabouli, among other spellings); it’s just bulgur wheat, tomatoes and parsley. (Sorry, gluten-intolerant readers, you’ll have to skip this one. I’ll make some gluten-free meals soon!) This meal is so easy, it’s pretty much cheating to even call it a recipe.
Like many people, I’m trying to eat less meat. I’m not a vegetarian (though I could see myself taking the plunge eventually), but I do have strong feelings about factory farming. I only eat ethical, sustainable meat, as far as I can control it, and certified humane eggs. I also don’t eat baby animals — no chicken wings or lamb for me.
All these rules make eating meat hugely expensive — certified humane eggs (which are MUCH harder to come by than packaging would suggest. If you don’t know if your eggs are humane, don’t trust the carton: I’ve found the cornucopia institute to be very informative, providing good transparency and the process by which they arrive at their scores) cost almost $5/dozen where I live. And forget organic, humane milk. $8/gallon, anyone?
So eating less meat (and dairy, unfortunately) is a great decision for my wallet and my health. And how better to use up leftovers, reduce waste, reduce your waist (har), and enjoy your meals than fried rice?
“Wait,” you say. “Isn’t rice a starch?” Well, yes. Yes, it is. So use brown rice, and limit the quantity. Starch isn’t terrible for you, it’s just when all of your calories come from that and meat that you have a problem. Unless you’re allergic to rice. In which case, you may want to not look at this recipe.
This isn’t the fried rice you order from the Asian-inspired takeout place down the road, anyway. (Though I’ve been known to use leftover rice from takeout for my friend rice!) This is healthy and deliciously flavorful.
“Wait,” you say. (You sure have a lot of questions…) “Doesn’t fried rice just mean throwing everything you have into a pan or a wok with some rice and frying it up?”
Well yes. But mine’s awesome. Read on, and ye shall be converted.