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My Chips Alternative – Popcorn!

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Those who have been reading my blog know that I am a big, big CHIPS lover. When I gave up chips after the New Year, I knew I would have to invent something to satisfy my chip craving. I bought my sister this antique popcorn machine a few Christmas ago and decided to bring it back out. I bought a bag of popcorn kernels from Trader Joe’s. They are organic and only $1.99 per bag! Pretty big too…should give you about 20 servings at least. I seasoned the popcorn with melted vegan butter (Earth Balance), sea salt, paprika, and a big load of nutritional yeast. I coated the popcorn and OMG, they are to die for. Salty and buttery! Way HEALTHIER than chips and tastes better too! Definitely satisfies the salty crunch cravings. You guys need to try this out. It’s fantastic!

Salty, Cheesy Popcorn
– Top plain popcorn with melted vegan butter, salt, paprika, and nutritional yeast depending on your liking!

popcorn
Namaste,
Jenn

Food Recipe: Pan-seared Salmon

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Boyfriend and I was craving salmon a couple of days ago so I woke up early, went to the supermarket, and started on the recipe at 10:00 AM! I wanted the salmon to marinate for as long as possible…we actually didn’t cook it until about 6:30PM! The recipe turned out SO delicious. The marinate really seeped through the salmon and gave it great flavor. I wanted to share this recipe with you guys. It really is amazing and easy, easy to make. Salmon is a great source of protein and little fat. So healthy for you and so delicious!

Servings: 8
Ingredients:
salmon
– 2 pounds of salmon.
– Juice of 1 lemon
– 3 cloves of garlic
– 1/4 cup vegetable oil
– 1/3 cup water
– 1/4 cup soy sauce
– 1/3 cup brown sugar
– Pepper to taste
– Salt to taste

1. Clean the salmon and pat it DRY.
2. Divide and cut salmon fillet into 8 pieces, as equal as possible.
3. Salt both sides of the salmon fillets.
4. Place salmon into a plastic bag.
5. Stir lemon juice, vegetable oil, water, soy sauce, brown sugar, and pepper into a bowl.
6. Pour the marinade into the bag and throw in 3 cloves of crushed garlic (not chopped).
7. Seal the bag and marinate for at least 1-2 hours. The longer the better.
Salmon2
8. Bring your pan to a medium high heat and put in about 2 tbsp of vegetable oil.
9. When oil is hot, put in the salmon fillet skin side down.
10. Cook for about 5-6 minutes depending on the thickness of the salmon. Skin of salmon should be CRISPY.
11. Flip it and cook on the other side for 4-5 minutes until brown glaze appears.
12. Serve immediately and enjoy! =)
Salmon3

This recipe is also great for grilling or baking.

Hope you guys enjoy this recipe! BTW, I forgot to ask, what are you resolutions for the new year??

Namaste,
Jenn

 

Food Review: Vegetarian House – San Jose, CA

Vegetarian House is located in downtown San Jose, CA. It has been around for 20+ years! Boyfriend and I just started going there this year after we stopped eating meat. Many of my friends call it a “cult house” and when you walk in, you’ll know why. Seems like all the workers idolize this lady that they consider their God. Her picture is everywhere on the walls. I’m not sure what her way of life is; however, I don’t really pay attention to it while I eat there. This restaurant uses all organic items when they can which is awesome. My favorite dish to get there is the Pesto Divine and let me tell you, it is very DIVINE. It comes with chicken strips in a toasted hot baguette bread. They put vegannaise, tomatoes, lettuce, and pesto in it and it’s very tasty. The sandwich comes with soup and salad but I always substitute for fries..=X Haha to be honest, I don’t really like their soups that they give and the salads alright…Boyfriend got the jolly burger. This burger is quite interesting…it comes with crispy chik’n nuggets (as the m aeat), mushrooms, tomatos, pickles, and lettuce with french fries as well. It is very delicious. Their fries are so good; they are steak fries with seasonings and herbs on them. Yum! I’ve been to this restaurant maybe 10 times. Their food and service has always been good. Sometimes when I come on an off day, the service is extremely slow but they always apologize and are nice about it. Another dish that I recommend (not pictured) is the Sea Fruit Grill. It is fake fish and comes with all these vegetables and rice paper. You actually make the spring rolls yourself! Delicious and fun to share with a group of people. =) Hope you guys try out the restaurant when you get the chance!

Veghouse1 Veghouse2

 

Namaste,
Jenn

Green Beans, Carrots, & Eggs

**ATTENTION!!!**LAST DAY TO ENTER MY GIVEAWAY!
GIVEAWAY ENDS AT MIDNIGHT! ENTER NOW!

This is my current comfort food. My mom’s side of the family is from Germany and almost all of them are vegetarian. This last summer, my family was able to go over to Germany to visit family members without me. =( I was stuck at work and school but when my mom came back, she started making this green bean recipe that is now my comfort food. Her mother taught her and she just taught me! It’s a mixture of green beans, carrots, and eggs. Sounds super simple right? But it is so delicious. Served with a side of brown rice and you’ve got your protein, carbs, and vegetables.

Ingredients:
– 1 lb green beans
– 2 eggs
– 1 large carrot or 2 small carrots
– 1 tbsp canola oil
– 1 tbsp of sliced leeks
– 1/4 cup of water
– salt to taste

1. Wash green beans and carrots thoroughly.
2. Slice the green beans diagonally. (Picture below)
3. Slice carrots diagonally and then stack them and slice into thin slices. (Picture below)
4. Slice leeks.
5. Heat oil in a pan on high. Add leeks. (It should start to smell good right about now.)
6. Add in water and get it boiling.
7. Add in green beans and reduce heat to medium high. Cover and cook until they are half way done.
8. Toss in the carrots and cover until both are soft.
9. Whisk two eggs in a bowl and turn the heat up HIGH.
10. Pour eggs into pan and cook.
11. Transfer onto a plate and enjoy!

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Enjoy!

Namaste,
Jenn

Product Review – Quorn Meat-less Patties (Classic Burger, Chik’n patty, Chik’n nuggets)

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As someone who doesn’t eat meat, I’m always on the hunt for good patties. Before giving up meat, I loved hamburgers and fries. It was my once-a-week guilty pleasure. I have tried A LOT of vegetarian patties including Boca burgers, Morning Star, Trader Joe’s, Dr. Preagar, Garden Burger, and Gardein. All were “okay” if I really spiced it up with spices and toppings but most would fall apart and didn’t have that meaty texture I was looking for….until I tried QUORN veggie burgers. These are BY FAR THEE BEST veggie burgers I’ve ever tried. I’ve tried three products from them: the chik’n patty, classic burger patty, and chik’n nuggets. All were fantastic!

The Chik’n Patty

Typical Values 1 patty (75g)
Calories 170
Calories from fat 60
Total fat 7.0g
Saturated fat 0.5g
Trans fat 0.0g
Cholesterol 5.0mg
Sodium 350.0mg
Total carbohydrate 20.0g
Dietary fiber 2.0g
Sugar 0.0g
Protein 9.0g

The PERFECT fried chicken patty. The patty is breaded and crispy once baked in the oven. Tastes very, VERY similar to chicken. Texture is perfect and holds up well…I’ve tricked a few people into thinking that they’re eating real meat. Everyone that has tried this patty is really impressed!

The Classic Burger Patty

Typical Values 1 burger (60g)
Calories 85
Calories from fat 30
Total fat 3.5g
Saturated fat 1.5g
Trans fat 0g
Cholesterol 5mg
Sodium 330mg
Total carbohydrate 5.0g
Dietary fiber 2.0g
Sugar 1.0g
Protein 8.0g

This patty had a great structure. It DID NOT fall apart. It had a great smoky meat flavor and makes the perfect cheese burger. Honestly, you guys would feel like you’re eating the real thing. Unfortunately, it is NOT VEGAN, its made of mycoprotein, egg whites, sunflower oil, onion, and a whole bunch of spices to make it tasty.

The Chik’n Nuggets 

Typical Values  Per serving (85g)
Calories  210
Calories from fat  80
Total fat  9.0g
Saturated fat  1.0g
Trans fat  0.0g
Cholesterol  5.0mg
Sodium  410mg
Total carbohydrate  26.0g
Dietary fiber  3.0g
Sugar  0.0g
Protein  10.0g

I believe 85g = 5 chik’n nuggets. But these are yummy and delicious! I bought these before I even started eating vegetarian and I didn’t even know these were meat-less. They’re THAT good. Perfect for younger kids. Delicious and  very good texture.

These meatless products are soo good. I really suggest that you guys try it. The only places I have found that sold these patties are Whole Foods Market and a small health market near my house. Each box is about five dollar so not the cheapest but definitely worth it. Have you guys tried this?? Let me know what you think! I love them!

 

Sundried Tomato & Basil Cheesy Kale Chips – Best Kale Chips I’ve Tried Thus Far!

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Sundried Tomato & Basil Cheesy Kale Chips – Best Kale Chips I’ve Tried Thus Far!

Since you all liked my last kale chips recipe, I decided to explore other recipes and try them out. I came across OhSheGlows and saw that Angela Liddon had a cheesy kale chip recipe made with sun dried tomatoes, basil, and cashews. I loved all the ingredients so I knew I had to try it out. I made some adjustments but it turned out to be the best kale chips I’ve ever made and tasted! They tasted like nachos with a hint of sun dried tomato. Totally satisfies my chip craving and they are super healthy. I brought some to the yoga studio and everyone raved about them so I wanted to share the recipe with you guys.

Ingredients:
– 1 bunch of kale
– 1/2 cup of sundried tomatoes (I used the dried ones from whole foods, 365 brand)
– 1 cup raw cashews
– 2-3 garlic cloves (I love garlic!)
– 3/4 cup + 2 tbsp soaking water from tomatoes
– 2 tbsp of fresh basil
– 2 tbsp fresh lemon juice
– 2 tbsp nutritional yeast
– 3/4 tsp sea salt or to taste

Directions:
1. Soak your sun dried tomatoes and raw cashews in water in two separate bowls for two hours.
2. Wash your kale. (I wash mine w/ water and sea salt to get it really clean, then rinse it with just water again).
3. Tear the leaves off the stem and into bite size pieces.
4. Put them into your salad spinner. The dryer the kale gets, the easier the seasoning will stick on the kale.
5. After soaking the tomatoes and cashews for two hours, drain the cashews and sun dried tomatoes but MAKE SURE you save the sun dried tomatoes water.
6. Put your garlic into the food process and after minced, add the cashews, sun dried tomato, water from tomatoes, basil, lemon juice, nutritional yeast, and sea salt. Try to get into a creamy consistency.
7. Pour the sauce over the dry kale pieces and massage the sauce into the kale with your hands. Make sure to cover every piece. Add a sprinkle of salt if you’d like.
8. Place them into a dehydrator and turn on low for 11-12 hours. The chips should be really crispy when they’re done.
9. Turn the dehydrator off and open it to cool, I made the mistake of keeping them covered the first time and they weren’t as crunchy.
10. Enjoy!

Hope you guys try this recipe by Angela and let me know if you like them. I LOVED them. I can’t wait to make adjustments and come up with different flavors! Have you guys tried any good kale chip recipes?? If so, leave them below at the comments!

Namaste,
Jenn

Breakfast: Avocado Toast w/ Toasted Flax Seeds

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Gooooood moooorrrrnnniiiinnnnggg!!

Breakfast is my FAVORITE meal of the day. When I was younger, I used to be one of those children that would NEVER, NEVER eat breakfast. I wouldn’t even drink milk. My mom always said that I drank milk like a cat…I literally licked the milk. Haha. So I’ve been trying to slowly adjust over to the vegan lifestyle..trying to find alternatives to my favorite foods so that I can be successful. My two FAVORITE foods that are not vegan are sushi and cheese. I love cheese & carb..definitely my comfort food. I haven’t been able to find a good cheese alternative. I have tried daiya cheese while I was in Portland, OR because I had vegan pizza and it was honestly the best pizza I’ve ever had. (I’ll do a separate post on my trip to Portland and the best VEGAN spots there..) The best thing I’ve found that is super creamy, delicious, and could replace my obsession with cheese is AVOCADO. When I put avocado in my sandwiches, toast, burritos, and burgers; I don’t really need the cheese and I don’t miss it!

Here’s a SIMPLE recipe to my favorite breakfast. I eat this about 4-5 times a week and seem to never get tired of it. & Best of all, it’s VEGAN!

Ingredients:
– Your choice of bread (my favorites are whole wheat and sourdough)
– Whipped Earth Balance butter
– Sliced avocado (I use about 1/2)
– 1 tsp of toasted flax seeds (I get mine at Trader Joe’s and it costs about $3. Good deal)

Directions:
1. Toast your bread.
2. Spread a layer of butter on it.
3. Slice the avocados and place it on the bread.
4. Sprinkle some toasted flax seeds.
5. ENJOY. Honestly, it is SO delicious!

Sometimes I will substitute the flax seeds with chia seeds and it’s equally delicious. The good thing about chia seeds is they have great nutritional value and expand in your stomach, keeping you fuller for longer! *Good diet tip! Let me know if you guys try it and what you think.

Namaste,
Jenn

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