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Green

Brussels Sprout Sliders

Brussels Sprout Sliders

If Thanksgiving meal scheming is still taking place in your head, I’m recommending these sliders fill a spot on your menu.

If not, save them for your next holiday gathering. Just don’t forget them.

Brussels Sprout Sliders

Know once you do bring this dish into creation, forget isn’t even possible. NY Times inspired, this recipe makes brussels sprouts one memorable app. If you think like I do, the name alone could’ve told you that.

Brussels Sprout Sliders

As soon as I saw the word “sliders” paired with “brussels sprouts”, this went on the must-make list. Genius!

The New York Times Well blog never fails to round up a solid number of inspiring recipes for its annual “Vegetarian Thanksgiving”. It’s a feature I look forward to every year, and one from which I almost always put to use.

This year, it has me thinking, what other endless combinations of veggie-driven sliders can I create? Thanks for the excellent idea, New York Times. This blog post goes out to you, as does one of the “thank you’s” I’ll be voicing in my head on Thanksgiving.

Brussels Sprout Sliders

These surpassed my expectations, and held together rather easily with the help of a few toothpicks. I did modify the recipe to double the marinade intended for both the sprouts and the tempeh.

Maybe I gave the sprouts too heavy of a dip, but I quickly ran out of the liquid magic that infuses them with flavor in the oven. Perhaps you could give them a lighter coating. Although, I suggest you just double the marinade as suggested below, and allow them to enjoy a nice soak. I found this method to create a rather delicious solution.

Brussels Sprout Sliders Slightly salty, slightly smoky, slightly tangy from that grainy, textured mustard, this is a recipe that layers on all of the best flavors destined to make brussels sprouts a star.

If you didn’t think brussels sprouts could be addicting, then give this a try. Report back because I want to hear the results. Although, I’m pretty sure I already know the answer.   Continue Reading…

Spring Green Smoothie

Green Smoothie

I bring you this recipe not because it’s a new, novel idea. Let’s get real. Green smoothies are so five years ago. However, a phased-out fad they are not. These powerhouse shakes can still be an incredibly life-changing diet addition and shouldn’t be forgotten. (Insert advertising slogan here. But seriously, they are wonderful.)

For that reason I must say, Green Smoothie, I am sorry for forgetting you. Once a daily drink, I let you leave my life for weeks and weeks too many. Never again.

I’m not sure when and how I fell off the smoothie bandwagon, but no fruit and greens have been spinning together in my blender lately. Kale, onions and herbs, yes, but no early morning, creamy green creations have been going down, that is, up until springtime finally hit.

I bring you this recipe because perhaps you, like me, need a reminder that green smoothies are a great way to kickstart your day and get your diet back in line. The nutrient-filled drink is packed with vitamins and minerals, meaning lots of energy for you.

As I use the spring season to take time to reorganize my life, I am realizing the value of clean eating and the energy it can provide. It is this energy that I need to prioritize what’s important to me and also to deliberate what is not. Lots of shifting, and changing, and goal reorientation is taking place for me right now. And with all of that, I want to revamp my diet too. A healthy body is a healthy mind, and a huge part of this stems from food.

I am excited to start bringing green smoothies back into my mornings and starting my days off on a high note. Whether you’re making some life changes or not, that’s never a bad game plan. Waking up with a healthy breakfast and a positive attitude is literally the best way to carry on life. Sometimes easier said than done, but I’d say this four-ingredient recipe is a pretty simple start. Enjoy.

Green Smoothie Ingredients

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Golden Tempeh and Rice with Triple Green Avocado Sauce

Come celebrate Cinco de Mayo with me! No, not with tacos, but with the red, white and green from this Golden Tempeh and Rice with Triple Green Avocado Sauce.

I am in love with how beautiful this sauce turned out, and while not spiced with Mexican seasoning, I couldn’t help but think of the country’s illustrious flag. I did contemplate making tacos with the ripe avocados I had, but then opted for something a little different. Although, now that I think about it, this would make a great burrito filling. Regardless, it’s still totally sombrero-worthy.

The sauce, jam packed with a triple dose of green — arugula, cilantro and avocado — is full of flavor and incredibly creamy, without one ounce of dairy or olive oil. The avocados, full of healthy, unsaturated fats, lend the smooth fiesta to this dish, while the arugula kicks in a lot of the flavor. The cilantro was added because it’s my favorite addition to fresh guacamole, and while it’s not a prominent part of this dish, it does add a subtle palate-cleansing freshness.

This year I’m partying with the red, white and green party on my fork. Take a bite with me?

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Pineapple Cilantro Lime Smoothie

If you are extra lucky, you’ll be drinking one of these green shakes for St. Patty’s Day. And you’ll be feeling pretty good too. If you’re unlucky, you’ll be swamping your diet with green beer (gross).

My friend just informed me that last year she was in Ireland for St. Patrick’s Day. Although it’s more of a “touristy thing” over there, that makes us feel a little unlucky here, stuck hanging out in North Philly. But I bet they don’t have refreshing Pineapple Cilantro Lime Smoothies over in Ireland. Meanwhile, my refrigerator currently does. How’s that for living in the ghetto? I’ll take it and let myself feel pretty lucky again too.

This is a palate-cleansing, energizing smoothie perfect for days where you’re looking for something on the lighter side. It’s packed with refreshing flavor that adds a nice variance from traditional fruit-sweetened smoothies. Plus, it’s got a little silken tofu for a creamy touch of protein that will keep your tummy satisfied. Serve for breakfast or lunch, or as an after dinner pick me up, and if you’re smart, serve it tomorrow for St. Patty’s Day.

Click here for recipe…