Christy’s Meatless Corner- Spinach Lentil Bowl

Feel like you have no time to make a healthy lunch?

Think again! Try this quick and easy healthy lunch trick!

This recipe is quick, easy and filling.

No need for cooking, just grab go!

This recipe is also great for last minute dinner idea or an easy snack.

Ingredients:

  • 1 heaping handful of spinach, washed and cut
  • 1 cup cooked lentils
  • 1/2 cup bruschetta spinach lentil salad

Directions:

Place ingredients in bowl. Mix together, enjoy!spinach lentil salad

 

Could it be any easier?

 

Advertisements

Mmm Mondays~ Cinco De Mayo Mexican Salad

Cinco De Mayo is a week from today!  How will you be celebrating?  Hopefully with some tasty Mexican food :).  Any time I went to a Mexican restaurant I always ordered a tostada… the crispy shell bowl… the blend of rice and beans… delicious salsa and guac layered throughout… my mouth is watering already.

Unfortunately many of these restaurant style tostada salads are full of empty calories and unhealthy fats. True, a salad can actually be not so good for you! Fortunately the salad can be “health-ified” with some tasty changes! The Mexican Salad is the perfect party pleaser, main or side dish, most people will have no idea it is good for you!

This salad is how I get my tostada fix without the stomach ache!

The Mexican Salad is gluten free, dairy free, and vegan. This tasty meal is a perfect complex combination of carbs, fiber, protein and healthy fats to keep you fuller longer.  If you are a carnivore you can also add grilled chicken, fish, or lean steak to top this salad.

Mexican Salad

Serves– 4-6 people

Ingredients

  • 1 bag Trader Joe’s Spinach Lettuce
  • 1 red bell pepper, chopped
  • 1 can black beans, rinsed
  • 2-3 green onion stalks, chopped
  • 3-4 stalks of celery, chopped
  • 1 bag Trader Joe’s Frozen Rice
  • 1 jar/container of salsa
  • 1 lemon, juice
  • ½ c + 1 tbsp olive oil
  • Black pepper
  • 1-2 tsp + 1 tsp dried or minced garlic
  • ½ c Pepitas
  • Blue Corn Chips
  • 1/8 c chopped cilantro (optional)

Directions-

  1. Prepare rice as described on package. Removed from package place in bowl.
  2. Mix 1 tsp minced garlic, 1 tbsp olive oil, and if desired cilantro into cooked rice. Set in fridge or freeze to cool to room temp.
  3. In a large salad bowl mix spinach, bell pepper, celery, green onion, and black beans.
  4. In a small bowl mix ½ c olive oil, 1-2 tsp garlic (depending on your taste buds), black pepper (depending on your taste buds), juice a lemon thoroughly. This is your dressing.
  5. Remove rice from fridge and mix into the large salad bowl with the veggies.
  6. Top with fresh made dressing (step 4)
  7. Top salad with pepitas and a few handfuls of crushed blue corn chips.
  8. Serve with fresh or jarred salsa on the side for each guest to top their individual salad.

Mexican Salad

Recipe of the Week- The Warm Triple Green Quinoa Salad

Let’s shake up lunch this week by fancifying your standard cold salad.  It is winter, well in most states it is winter (Cali is a warm 80), and who really wants to eat cold food when it is cold out?  So I created this warm triple green quinoa salad to keep your nutrition high, your insides warm and your taste buds excited!

Ingredients-

  • 2 c kale, chopped
  • 2 c spinach, chopped
  • 1 c broccoli, choppedTheGreens
  • 1 c tomatoes, chopped
  • 1 shallot, diced
  • 1/2 c cooked quinoaTouch of Color
  • 1 tbsp basil
  • 1 tsp oregano
  • 1/2-1 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp crumbled goat cheese

Directions-

  1. In a large skillet heat in olive oil and shallot to medium until shallot is soft.
  2. Add basil, oregano, black pepper and broccoli to skillet.  Mix thoroughly and cook 3-5 minutes.
  3. Add spinach, kale and tomatoes.  Mix thoroughly, reduce heat to low, cover and cook 5-7 minutes until greens have softened.
  4. Add quinoa.  Mix thoroughly and cook an additional 2 minutes uncovered.  Just to warm the quinoa.
  5. Serve up and top with goat cheese.  Or put in a Tupperware for lunch this week!  Warm3GrnQuinoaSalad

Spicy Kale Mushroom Sautee!

Mmm… kale is one of my favorite greens (can you tell from last weeks recipe as well?) and it’s not because it is just on “trend”.  Kale is one of the healthiest greens out there and can be devoured in so many ways!

This dish is Asian inspired and works fabulous served with a filet of white fish.

Ingredients-

  • 1-2 tbsp Grapseed oil
  • 2 tsp fresh chili paste
  • 1 tsp toasted sesame oil
  • 2 tsp Bragg’s Liquid Aminos (soy sauce alternative)
  • 2 tsp sesame seeds
  • 1 shallot, diced
  • 2 c sliced mushrooms
  • 4 c chopped kale

Directions-

  1. In a large skillet heat grapeseed oil, chili paste, and shallot on medium for 3-5 minutes.  Shallot should start to soften.
  2. Add mushrooms to pan.  Stir thoroughly.  Cook another 3-5 minutes or until mushrooms begin to soften.
  3. Add kale and sesame seeds.  Stir well.  Reduce to low and cover until kale leaves begin to soften.
  4. Top with sesame seeds.20140120_175202
  5. Enjoy!20140120_175705

The Open Faced Fried Egg Sandwhich

It’s January and most of us are trying to eat healthier as one of our New Years Wishes ;).  This blog will help you eat healthier, live healthier and workout more efficiently!  Food is one of my favorite things in the whole wide world!  I love to experiment with different flavors and ingredients, I love when a dish turns out mouth watering, I love when people rave about stuff I have made, and I absolutely love tricking people into thinking a dish isn’t that great for you because it tastes soooo good to find out it really is healthy!  Yes healthy food can taste amazing and be simple to make!

We start this year of with one of my favorite EAT-ANY-TIME meals!  This open faced fried egg sandwich works for breakfast, brunch, lunch or dinner!  I have a special affection to this dish that goes back to college days after a night in my friend’s cabin after way too much Jose…those days I wasn’t obsessed with the healthy lifestyle so the sandwich used to be full of fake American cheese, butter, greasy bacon, mayo and no veggies!  This sandwich is gluten free, dairy free, loaded with veggies, and I feel has way more tasty flavor!

Oh the Deliciousness

Oh the Deliciousness

It’s easy, it’s quick, it’s cheap and it tastes amazing!

Serves: 1

Ingredients:

  • 2 eggs
  • 1 slice Ezekiel bread
  • 1 shallot, chopped
  • 3-4 mushrooms, sliced
  • 2 handfuls spinach leaves
  • 2 tablespoons Grapeseed oil
  • 1 tsp minced garlic
  • 1 tsp (or one block frozen) basil
  • black pepper
  • hot sauce (optional)
Veggies...make everything better

Veggies…make everything better

Shallots

Shallots

Mushrooms

Mushrooms

Directions:

  1. In a pan heat 1 tbsp Grapseed Oil, shallots, garlic and basil to medium.IMG_7322
  2. Once shallots have softened add mushrooms.IMG_7326
  3. Add spinach, cover with a lid until spinach begins to wilt.IMG_7332
  4. Remove veggies and set to the side.  Add 1 tbsp Grapeseed oil to pan.  Crack 2 eggs directly into pan top with a bit of cracked black pepper.IMG_7335
  5. Cover and allow eggs to set a few minutes.  Remove lid and crack the yolks.IMG_7336
  6. Cover and cook a few more minutes.  Flip the eggs.  Start the toast in toaster.IMG_7338
  7. Place toasted bread on plate.  Add the veggies.IMG_7339IMG_7342
  8. Add the fried eggs.IMG_7343IMG_7344
  9. Top with hot sauce if desired.  Dig in!

    Oh the Deliciousness

    Oh the Deliciousness

Simple Turkey Roll Ups!

This weekend I helped one of my best friends prepare for her Stella & Dot Jewelry Party.  My job was the food…my favorite job ;)!  As the holidays quickly approach everyone is going to need some simple quick and somewhat healthy recipes ideas!  This turkey roll up recipe is not only cheap and easy but healthy and delicious!  This recipe also doubles as a quick high protein- low carb lunch on the go!

Ingredients:

  • 1 package organic free range turkey
  • 1 c sliced cherry tomatoes
  • 1/2 bag Arugula
  • Black Pepper
  • Dijon Mustard

Directions:

  1. Lay out slices of turkey on a cutting board.
  2. Place sliced tomatoes in center of turkey slices.Halloween 037
  3. Sprinkle black pepper on top of tomatoes.
  4. Top tomatoes with a small handful of arugula.Halloween 038
  5. Put a small dab of Dijon mustard on one edge of the slice of turkey.Halloween 039
  6. Roll up turkey so that the mustard seals the roll closed.  You can use a toothpick to be sure it is sealed.Halloween 044
  7. Serve with your favorite appetizers!  Happy party in less than 30 minutes…Halloween 045Halloween 052

Simple, quick and easy!  Sit back and enjoy your party!

Upgrading the Beach Picnic…Quinoa Chickpea Salad

This past Sunday Anthony and I finally made it to the beach! I couldn’t believe it was already August and we had not been all summer…it should be in sin in Cali!

I absolutely love picnics and for this one I packed up:

  • Sweet Potato Chips
  • Apples
  • Quinoa Chickpea Salad
  • GF DF chocolate chip cookies
  • And of course lots of water!

Quinoa Chickpea Salad …. mmmm …. nutrition tastes so good!

Ingredients-

  • 1 c cooked cooled Red Organic Quinoa
  • 1 can rinsed chickpeas
  • 1/2 c chopped artichoke hearts
  • 1/4 c crumbled goat cheese
  • 1 chopped red bell pepper
  • 1/2 large cucumber, chopped
  • 1 tbsp garlic
  • 1 tbsp dried basil
  • black pepper to taste
  • 2-3 tbsp grapeseed oil
  • Juice 1 large lemon

Directions-

  1. In a large bowl combine quinoa, chickpeas, artichoke hearts, red bell pepper, cucumber. Mix thoroughly.
  2. Top with goat cheese, garlic, basil, black pepper, grapeseed oil and lemon. Mix thoroughly.
  3. Rest for 2 or more hours in fridge or cooler.
  4. Enjoy.
Quinoa Chickpea Beach Salad

Quinoa Chickpea Beach Salad

And of course what’s a day at the beach without a little card game…War :)….had to share this exciting play :)….

ResizedImage951376860899838I win! :0

It was such a great great day! Frisbee, food, cards, books….and napping! When was the last time you were at the beach? Perfect place to recharge!

IMG95201308189511515795828

My Kale Power Salad

Kale is packed with nutrition! Don’t let the thicker “lettuce” texture turn you off! Kale is full of antioxidants and phytochemicals (cancer fighting heros)! Kale also contains sulfur and sulforaphane….try saying that 5 times fast ;)…these two work together to boost the body’s ability to detox. Kale is rich in calcium, iron, and vitamins A, C, and K…plus 4 g protein and 3 g fiber per serving!

Kale can be prepped several different ways…cooked, raw or even baked! So versatile I know! 🙂

This Kale Power Salad is my new favorite. It keeps me full and keeps my mouth happy ;)!

Ingredients-

  • 3 cup cleaned chopped Kale (make sure to remove the thick steams that run along the leaf)
  • 1/2 cup sliced cherry tomatoes
  • 1/2 avocado; chopped
  • 2 tbsp sliced goat cheddar cheese (or soy cheese if you are vegan)
  • 1/8 c roasted unsalted Pepitas
  • 1/2 lemon; juice
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1tsp dried basil
  • 1/2 tsp Black Pepper (more if desired)
  • 1/2 tsp Pink Sea Salt

Directions-

  1. Combine Kale, tomatoes, avocado, cheese, and Pepitas in a bowl.
  2. Sprinkle garlic powder, basil, pepper, and salt on top of veggies
  3. Finish with lemon and olive oil.
  4. Mix and enjoy!
Power Up Your Lunch Today!!!

Power Up Your Lunch Today!!!

Mache Salad

I was first introduced to this very interesting lettuce last year by my dear friend Melinda. I love love salad but sometime I get sick of the arugula and spinach. This mache salad is super easy, great for sharing, perfect for lunch on the go, and a new flavor to the salad menu!

Serves: 2-4 (2 for main dish, 4 for side)

Ingredients:

  • 1 bag of Trader Joes Mache lettuce, washed
  • 1 1/2 c sliced cherry tomatoes
  • 1-2 avocados (depending on size of avo)
  • 4 tbsp walnut oil
  • 4 tbsp red wine vinegar
  • 2 tsp minced garlic
  • black crushed pepper
    The salad

    The salad pieces

    The dressing

    The dressing

Directions:

  1. Pull off the root of the Mache lettuce (you can keep them on I just prefer them seperate).
  2. Cut avo meat into cubes.
  3. In a large bowl combine Mache, avo, and sliced cherry tomatoes
  4. In a small dish combine walnut oil, red wine vinegar, and garlic. Mix thoroughly.
  5. Pour dressing over salad. Top with crushed black pepper. Toss salad.
  6. Serve up and enjoy! 🙂
IMG_6104

Such yummy goodness!

 

How to Travel Healthy….a Trip to the Central Coast

Vacation…mmm…a time we all live for. Traveling is one of my favorite things to do. Anthony and I try to get out of LA at least three times a year to explore, meet new people, and break away from the day to day routine. This vacation was to a home away from home for me….to the central coast. I was lucky enough to live in San Luis Obispo for four years during college and everyday I dream of moving back! It is one of the most beautiful places I have ever been to…the beach, the mountains, the fresh air, and the people….the pace of life is just perfect and it is amazing how people not only acknowledge each other (not very common in LA) but actually strike up conversations with each other. We met so many interesting great people on this trip and learned just where to go!

I used to think of vacation as a time to go all out and eat whatever I wanted…to throw the diet and fitness plan out the window.  But I found that by day two I would have no energy and felt overall pretty crappy. And who wants to feel like crap on their vacation?! Not me! So last year I started experimenting on what are the best traveling snacks! We still enjoy a lovely latte in the AM and Anthony enjoys the continental breakfast, special little sweet treats we find at local bakeries (if they cater to the GF&DF), and of course an over the top dinner! Packing snacks, breakfasts and lunches is not only great to give you more energy and nutrition but also save a ton of money….more $$ for shopping or fancy dinners out!

Yes this does require some planning and prep work but trust me it is worth it! Here is what I brought with us~

Drinks:

  • 2 large bottles of water
  • 2 gallon jugs of water
  • 1 refillable water bottle
  • 1 bottle of Champagne/Sparkling Wine

    Toast

    Toast

  • 1 bottle of red wine

Breakfasts:

  • Fresh fruit…apples and bananas
  • Homemade Granola
  • Almond milk (love the Trader’s boxed…no refrigeration needed until opened)
  • Protein powder and shaker bottle

Snacks:

  • Trail mix
  • Pop chips
  • Snack Bars- Luna, BeKind, Pure….
  • Banana Chips
  • Dried Fruit
  • Cut up raw veggies and hummus

Lunches:

  • Chickpea salad and Salami with mustard
  • Quinoa Chicken Salad and Goat Chevre with Spicy Red Pepper Jam

Sweets:

  • Chocolate covered almonds
  • Chocolate Stuffed Raspberries

Recipes of Health and Deliciousness!

Homemade Granola:

Ingredients-

  • 2 c Gluten Free Oats
  • 1/2 c raw almonds
  • 1/2 c raw walnuts
  • 1/4 c sunflower seeds
  • 1/4 c flax seeds
  • 1/4 c dried cranberries
  • 1/4 c yellow raisins
  • 1/4 c shaved coconut flakes
  • 1/4 c agave
  • 2 tbsp grapeseeds oil
  • 2 tsp cinnamon
  • 2 tsp ginger
    Almond,, Walnuts, Sunflower Seeds, Yellow Raisins, Dried Cranberries, Coconut Flakes

    Almond,, Walnuts, Sunflower Seeds, Yellow Raisins, Dried Cranberries, Coconut Flakes

    Flax Seeds, Grapeseed Oil, Agave, Cinnamon, Ginger

    Flax Seeds, Grapeseed Oil, Agave, Cinnamon, Ginger

    1. Preheat oven to 325 degrees. Line a baking sheet with foil.
    2. In a large bowl mix oats, almonds, walnuts, sunflower seeds, flax seeds, and coconut flakes. In a small bowl mix grapeseed oil, agave, cinnamon, and ginger.
    3. Mix the liquid ingredients into the dry, thoroughly.
    4. Spread mixture thinly onto baking sheet.
    5. Bake for a total of 3o minutes, stirring every 10 minutes. Until golden brown.

      Dig in!

      Dig in!

Chickpea Salad:

Ingredients-

  • 1 can rinse and strained chickpeas
  • 2 ripe avocados
  • 1 c chopped cherry tomatoes
  • 2 c chopped spinach
  • 1 c chopped cucumber
  • 4 stalks of diced green onion
  • 1/3 c chopped cilantro
  • black pepper
  • pink sea salt
  • 2 tsp dried basil
  • 1 tbsp grapeseed oil

Lemon Basil Dressing-

  • Juice 2 small lemons
  • 1/3 c extra virgin olive oil
  • 1 tbsp crushed garlic
  • 2 tbsp dried basil
  • black pepper (to taste)

Dressing Directions-

  1. Mix all ingredients in a salad dressing shaker (If you don’t have one get one!). You will use this for both salads!

Salad Directions-

  1. Marinate chickpeas in black pepper, salt, basil and grapeseed oil for 2 plus hours (best overnight) in a large tupperware.
  2. Mix all other ingredients into marinated chickpeas.
  3. Top with lemon basil dressing. Mix and taste. Add more if desired.
    Chickpea Salad with Salami @ Tolosa Vineyard

    Chickpea Salad with Salami @ Tolosa Vineyard

    Best place to picnic among the vines!

    Best place to picnic among the vines!

Chocolate Stuffed Raspberries:

Ingredients-

  • Clean and dried raspberries
  • Trader Joe’s Semi Sweet Vegan Chocolate Chips

Directions-

  1. Stuff individual chocolate chips in the center of each raspberry. Enjoy 🙂

    Chocolate Stuffed Raspberries

    Chocolate Stuffed Raspberries

Quinoa Chicken Salad:

Ingredients-

  • 1 baked chicken breast, chopped and cooled
  • 10-14 spears of asparagus, baked and cooled
  • 1 c cooked quinoa, chilled and mixed with 1 tbsp grapeseed oil and 1 tsp dried basil
  • 1/2 c chopped marinated artichoke hearts
  • 1 chopped red bell pepper
  • 1/3 c crumbled goat cheese
  • 1/4 c chopped cilantro
  • black pepper

Directions-

  1. Mix all ingredients in a large tupperware.
  2. Top with crushed black pepper and the lemon basil dressing. Mix. Taste. Add more if needed.
    Quinoa Chickpea Salad

    Quinoa Chickpea Salad

    Quinoa Chicken Salad with Goat Chevre and Spicy Red Pepper Jam and Rice Crackers

    Quinoa Chicken Salad with Goat Chevre and Spicy Red Pepper Jam and Rice Crackers

    Some Fun at Mitchella Winery after lunch

    Some Fun at Mitchella Winery after lunch

    Breathtaking Backyard

    Breathtaking Backyard

Tips!

  • Make and chop as much of this stuff before hand!
  • Plan and plan…make it fun!
  • Make dishes that you are proud to serve

Must Have Equipment-

  • Cooler (for everything you are bringing on the trip)
  • A good picnic basket/backpack complete with full set silverware and napkins
  • Ask the hotel if you can get a fridge in the room…most have this available…you just need to ask
  • Cutting board, wine opener, small sharp knife

Have fun! Enjoy yourself and Explore 🙂

Laetita- Arroyo Grande

Laetita- Arroyo Grande

IMG_5786

Tolosa- Edna Valley

IMG_5838

My ladybug friends in Pismo

IMG_5847

Watching the sunset off the rooftop…love Seacrest Inn

Dinner Buona Tavola in downtown SLO

Dinner Buona Tavola in downtown SLO

IMG_5867

AM workout…our walk for a delish latte…of course some exercise

Tobin James

Tobin James

IMG_5903

Calcareous- Paso Robles

IMG_5965

Ventana Grill…Pismo Beach

Wondering Avila Beach before our appointment at the Sycamore Hot Springs :)

Wondering Avila Beach before our appointment at the Sycamore Hot Springs 🙂

IMG_5990

Monday morning walk on the beach…freezing but had to get some work in… and what a better place?

IMG_6034

Amazing view from gazebo in Pismo…our hawk friend in the tree

IMG_6046

Great views even in the fog- Pismo Beach

A trip to New Frontiers...Vegan Chocolate Peanut Butter Shake and GF DF chocolate cake...our sweet trip for the drive home

A trip to New Frontiers…Vegan Chocolate Peanut Butter Shake and GF DF chocolate cake…our sweet trip for the drive home

We had such an incredible trip! Our healthy snacks made it easy for us to do as much as we did and feel as good as we did! Of course we loved our fancy dinner out, enjoying all the wine, amazing hot springs and some delicious desserts! The money we saved made a fun shopping trip on our way out in downtown SLO ;).

Til the next trip 🙂