Green Smoothie Challenge: Day 5

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3
Green Smoothie Challenge: Day 4

My Day 5 Eats:
For breakfast I made a Blueberry Peach Smoothie. I drank about half of it right away, followed by a cup of hot herbal chai tea with vanilla stevia.

After a 30 minute walk to work I had the other half of my smoothie.

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At 11:30 I had a salad of Lemon Pepper Coleslaw, romaine lettuce, red leaf lettuce, and Balsamic Vinaigrette, alongside some warm Lentil Taco Filling. I also had a cup of herbal tea.

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Around 3pm I had some hummus with cucumber and orange pepper, as well as some steamed green beans with Bragg’s and black pepper.

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At 5pm I walked for another 30 minutes.

Once I was home, I enjoyed a big bowl of Butternut Squash Lentil Soup.

Around 9pm I tried my hand at making a pumpkin pie smoothie. I didn’t quite get it right, but I drank it anyway.

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My water intake for the day: 9 cups.

Jem’s Day 5 Eats:
For breakfast Jem had a smoothie made of 1 cup frozen mixed berries, ½ cup greens puree, ½ cup frozen peaches, ½ a banana, 1 tbsp hemp protein powder, 4 drops vanilla stevia, 1 ¼ cups unsweetened almond milk, and ½ cup water.
At 12 she had 1 cup of Lentil Taco Filling.
At 2 she had some Butternut Squash Lentil Soup.
For dinner she had a stir fry of cabbage, broccoli, bok choy, mushrooms, soy sauce, and red pepper flakes.
In the evening she had a Chocolate Covered Blues Smoothie.

Green Smoothie Challenge: Day 4

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3

On Day 4 I had a full day of school, which means I was away from the house for 11 hours. I was a little scared of being stuck without enough food so I made sure to take some time the day before to make coleslaw, soup, and taco lentils. It’s a good thing I do well at thinking of planning ahead when it comes to having food on hand to take to school and work, otherwise this definitely would have ended up as a cheat day!

Day 4 Eats:

Breakfast at 6:30am was a Pineapple Peach Smoothie. It had 1 cup frozen pineapple chunks, ½ cup frozen peach chunks, ½ a banana, ½ cup Greens Puree, 1 tbsp hemp protein powder, 1 cup unsweetened almond milk, and 5 drops of orange stevia. This was quickly followed by a cup of hot rooibos tea.

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Later in the morning, once I arrived at school, I had some ginger rooibos tea (which unfortunately did not live up to expectations) and some hummus and raw vegetables.

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At 1pm I enjoyed some Butternut Squash Lentil Soup on my lunch break. I knew I wouldn’t be exercising this day, so I also snuck in a 15 minute walk in the sunshine before class started again.

I made this Butternut Squash Lentil Soup by adapting my Golden Lentil Barley Soup to the Challenge rules, basically by using butternut squash in place of root vegetables and omitting the barley. I was really pleased with how this one turned out!

Butternut Squash Lentil Soup
1 clove garlic, minced
½ an onion, diced
2 carrots, diced
1 medium-sized butternut squash, peeled and diced
½ tsp ground turmeric
1 tsp ground cumin
⅛-½ tsp cayenne (to taste)
1 cup red lentils (I used 1/2c split and 1/2c whole), rinsed
5 cups low-sodium vegetable broth OR 5 cups water and 1 vegetable bouillon cube (I like Harvest Sun)

In a large pot over medium-high heat, water sauté the garlic and onion until translucent.
Add in all other ingredients, cover, and bring to a boil.
Reduce heat to low, cover, and let simmer, stirring occasionally, until the lentils and squash are tender.
Enjoy!

I forgot to take photos of the soup once it was done, but this is what it looked like while cooking:

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At 4pm I had a salad of Lentil Taco Filling, Lemon Pepper Coleslaw, romaine and red leaf lettuce. This had enough flavour that I didn’t end up using the pictured Balsamic Vinaigrette.

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I made the Lentil Taco Filling without any onion, tomato paste, cilantro, or bell pepper, and added an extra diced carrot.

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Around 7:30pm, when I finally got home I had the rest of my hummus and vegetables.

Later on I enjoyed another Chocolate Covered Blues Smoothie. This ones a winner!

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My water intake today: 11.5 cups!

Jem and I weren’t together most of the day, so except for the morning Pineapple Peach Smoothie we actually ate differently today. For lunch, Jem had a salad of 1 cup of red leaf and romaine lettuce, 1 cup of Lemon Pepper Coleslaw, artichoke hearts, Balsamic Vinaigrette, and ½ cup Lentil Taco Filling. In the afternoon she had a large vanilla rooibos tea with soy milk and a Naked Fruit Smoothie. For dinner she had Butternut Squash Lentil Soup.

Green Smoothie Challenge: Day 5

What I Ate Wednesday #109: Salad Love

For today’s What I Ate Wednesday post I’m going to share with you some delicious salads I’ve eaten in January and February 2013. After a very long time without eating any salads, they are back in my life and I am loving them. I’ve basically just been making sure that I have salad greens of some sort on hand, and then I throw in most of what I have on hand to throw in.

For me, a main event salad (as opposed to a side-dish salad) needs a lot more than raw veggies. It needs hearty vegetables (cooked yam, roasted squash, sautéed mushrooms), grains (quinoa, whole wheat couscous), or vegan protein (lentils, nuts, tofu). And for me, the best way to assure that I’ll happily scarf down the whole big bowl of salad is to include something spicy, balanced with a tangy acidic dressing. As you’ll notice from the descriptions below, my favourite dressing lately has been just a combination of lime or lemon juice and Vega Antioxidant Omega Oil Blend (which I’m gonna write as ‘Vega Oil’ for the rest of this post). Also, when in doubt, avocado will make any and every salad better!

I hope this provides you with some salad-making inspiration! Enjoy!

Collage, Salad Love 1

Left to right:
1) Romaine, spinach, red pepper, and cucumber tossed with lime juice & Vega Oil. Mushrooms and Soyganic Smoked Tofu cooked with leftover marinade from Veganomicon’s Hot Sauce Glazed Tempeh. Plus avocado and black pepper. This was seriously the BEST salad ever! I actually made the exact same salad the next day!
2) Romaine, spinach, cucumber, pickled jalapeño, roasted butternut squash, whole wheat couscous, cranberry orange vinaigrette, and black pepper.
3) Romaine, spinach, orange pepper, and cucumber tossed with lime juice and Vega Oil. Soyganic Smoked Tofu sautéed with soy sauce and Sriracha. Avocado. I swear all that other stuff is under all that avocado and tofu!

Collage, Salad Love 2

Left to right:
4) Lentil Taco Salad 1 – Romaine, cucumber, and red pepper tossed with lime juice and Vega Oil. Lentil Taco Filling*. This was so good I took the exact same salad to work 3 days in a row!
5) Lentil Taco Salad 2 – Romaine, cucumber, and red pepper tossed with lime juice and Vega Oil. Lentil Taco Filling and Daiya Jalapeño Garlic Havarti.
6) Cooked quinoa, red pepper, yellow pepper, a cut up Curried Chickpea Quinoa Burger* (a variation on this one), lime juice, Vega Oil, black pepper.

Collage, Salad Love 3

Left to right:
7) Green leaf lettuce, fresh mint, cucumber, red pepper, a kiwi, lime juice, Vega Oil, 2  warm cut-up Gardein Chipotle Lime Crispy Fingers.
8) Cooked quinoa, cucumber, red pepper, fresh mint, 1 cut-up Gardein 7 Grain Crispy Tender, lemon juice, Vega Oil, black pepper.
9) Green leaf lettuce, spring mix, red pepper, lemon juice, Vega Oil, avocado, sliced almonds, Black Pepper Mushrooms*.

*Recipes coming soon.

Follow this link to check out the rest of What I Ate Wednesday #109.

This post has been linked up to Healthy Vegan Friday #31. Go check it out!

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What are your favourite salad toppings and/or your favourite salad dressing?

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Butternut Squash Black Bean Burritos

I’ve mentioned in a few posts before that I had made a batch of burritos to keep in the freezer for quick meals. While they were pretty good for a first try, they were made before I started this blog, so I didn’t take photos or really write anything down. And, I knew I could make better ones.

Well, as promised, I’ve made another batch of burritos for the freezer and I have the recipe for you this time.

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These are definitely an improvement on my last ones. They have a smoky chipotle heat that pairs great with the sweet creaminess of butternut squash. The combination of black beans and butternut squash was inspired by these Black Bean and Butternut Squash Burritos, but the recipe is my own.

I know burritos usually have rice in them, but I chose not to include it in these. I’m sure it would taste great, but didn’t feel necessary. And I really didn’t miss it. The combination of butternut squash, black beans, and a whole wheat tortilla feels like more than enough to satisfy any hunger. But, if you’d like to add rice, I’ve included it as an optional ingredient.

Butternut Squash Black Bean Burritos (Yields 7 large burritos with 1/2 cup filling each, or 8 if including rice)
1 cup cooked black beans, canned or from dry
1 cup roasted butternut squash cubes
1/2 cup cooked brown rice (optional)
1/2 cup diced carrots
1/2 cup diced bell peppers
1/2 cup corn kernels, fresh or frozen
1/2 cup water
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1/2 tsp chipotle powder
1/4-1/2 tsp cayenne powder (to taste)
Large soft tortillas, your choice (I don’t recommend corn, as they are usually very breakable when rolling)
Tinfoil, for freezing

Notes:
– To roast squash, peel and cut into 1 inch cubes, spread on a baking sheet, and bake at 400°F for 30-40 minutes, stirring halfway through. You want the squash to be fork-tender, but not overcooked, or it will fall apart in your soup (though it would still taste great). You can also steam the 
squash, but I’ve never done it so I’m not going to tell you how. Also, roasting the squash in cubes results in deliciously caramelized edges (my favourite part).
– For gluten free burritos, choose gluten free rice and tortillas.
– When making burritos, I find it easiest to prepare the filling (or at least cook the beans, squash, and rice) one day and then put them together the next day.
– I designed this recipe to put the whole batch in the freezer for quick meals later on, but you can serve them fresh. Just serve the filling warm, in the tortillas and add your choice of toppings/fillings, such as lettuce, cabbage, avocado, salsa, vegan cheese, vegan sour cream etc. 

Collage, BB Burritos 1

Add the minced garlic and a tablespoon of water to a pot or saucepan on medium heat. Cook, stirring for one minute, then stir in the carrots, corn, and bell peppers. Let cook for about 5 minutes, stirring often, until the carrots and corn are almost cooked. Reduce heat to medium-low, and stir in black beans, butternut squash, spices, and remaining water. Cook, stirring occasionally, until there is no more liquid and the butternut squash is partially broken up. Let filling fully cool before assembling burritos.

Collage, BB Burrito 2When you are ready to assemble burritos for the freezer, first tear 7 or 8 pieces of tinfoil (depending on how many you are making), each one just a bit bigger than the size of your tortilla. For each burrito, lay down a piece of tinfoil down with a corner facing you (so it looks like a diamond from your perspective, not a square) and centre a tortilla on top of it. Scoop 1/2 cup of the filling onto the centre of the tortilla. Fold in the left and right sides of the tortilla, then the side closest to you, and roll it up away from you. Fold the tinfoil over it in the same way. Repeat for each burrito. Place in a large plastic bag and place in freezer. Make sure they are labeled so you don’t forget what they are.

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When you want a burrito you can either reheat it in the microwave or the oven. I like to top my hot burrito with vegan cheese, avocado, or spicy hummus (or a combination of any of these).
Microwave: Remove foil from burrito, wrap in a paper towel and place on a plate. (I’ve been folding up my tinfoil and setting it aside for my next batch!) Microwave on high for  3-5 minutes, removing paper towel and cutting burrito in half, after 2 minutes.
Oven: Place on baking sheet and bake for 35-40 minutes at 450°F. Remove from foil, place back on baking sheet, and bake for another 5-10 minutes, until crisp.
Microwave + Oven: Remove foil from burrito and place on a plate. Microwave on high for 3 minutes. Transfer to a baking sheet and bake for 10 minutes at 450°F, until crispy.

Enjoy!

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This post has been submitted to Healthy Vegan Friday #32.

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Butternut Squash Miso Noodle Soup with Kale and Edamame

Yes, I know that title says almost every ingredient that is in this soup, but I really didn’t think it was fair to leave anything out!

Just like the title says, this miso soup is packed full of soba noodles, butternut squash, kale, and edamame. Lots of warm comforting goodness to get you through a chilly fall or winter day, or maybe a bad cold. I like my noodle soup spicy, and I think the heat pairs great with the sweetness of the butternut squash here, so I’ve added crushed red pepper flakes, but you could certainly leave them out if you’d prefer.

Butternut Squash Miso Noodle Soup with Kale and Edamame (Inspired by Nava Atlas’s Miso-Butternut Squash Soup)
4-6 cups water
1 unsalted vegetable bouillon cube (I use Harvest Sun)
A quarter-sized bunch of soba noodles, broken in half
1 cup frozen shelled edamame
1/2 – 1 tsp crushed red pepper flakes (optional, but recommended)
2 cups cooked butternut squash, cut into bite-size cubes*
1/2 bunch (2 large stems) kale, washed and chopped
1-2 tbsp miso paste
Roasted sesame seeds to garnish

*To roast squash, peel and cut into 1 inch cubes, spread on a baking sheet, and bake at 400°F for 30-40 minutes, stirring halfway through. You want the squash to be fork-tender, but not overcooked, or it will fall apart in your soup (though it would still taste great). You can also steam the squash, but I’ve never done it so I’m not going to tell you how.

Bring water to boil in a pot. Add the soba noodles, edamame, bouillon cube, and red pepper flakes (if using) to the boiling water, and boil over medium-high heat until the noodles are cooked. Reduce to low heat. Scoop some of the hot broth into a small bowl or cup, whisk the miso paste into it, then transfer back to the pot. Stir the butternut squash and kale into the soup, cover, and let simmer on low for a few minutes, until kale has wilted and the squash is warm. Sprinkle roasted sesame seeds over each bowl before serving. Enjoy!

This recipe is for Meatless Monday A-Z: Miso.

MMAZ Better With Veggies


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