Yerba Mate Chai

There are quite a few things that I am utterly obsessed with at the moment...

80's music. 

Soba noodles with mung bean sprouts. 

Kettlebells. (If you live in Seattle, Kettlebility's classes are awesome!)

Tim Ferris and The 4 Hour Workweek.

Chicago Fire on NBC. (a.k.a. A drama about beautiful people that rescue people. I'm in.)

Popcorn with a little coconut oil and sea salt. Pure bliss. 

Kris Carr's new cookbook. 

Danielle LaPorte and The Desire Map. 

Yoga pants. Always and forever.

And yerba mate tea. Ooh how I love mate tea.

I first began drinking mate tea in college and instantly fell in love. Later that year I completely gave up coffee for mate and have never looked back. Yerba mate tea is a South American tea that tastes sweet and grassy. To me, it has a milder taste compared to green tea. I prefer to drink mate because it gives me an energy boost without the side effects of caffeine (e.g. headache, jitters, etc) that I experience when I have black tea or coffee.  You can find mate at any health food store or online. 

I love drinking mate tea with just a little homemade vanilla almond milk, but I decided to change it up this week with a simple mate chai. If you don't like the taste of mate tea or prefer to have a caffeine-free version, simply sub rooibus tea instead. 

Yerba Mate Chai

Adapted from Simply Recipes

Makes 1 large pot of tea (6 cups)

Ingredients:

1/2 of a star anise star

10 whole cloves

2 cinnamon sticks

6 whole white peppercorns

1 cardamon pod opened to the seeds

1-inch piece fresh ginger, mashed

3 cups water

2 heaping tablespoons of yerba mate tea (or another tea of your choice)

3 cups almond milk (or milk of your choice)

Sweetener of choice, to taste

Instructions:

In a small saucepan, add spices and water. Bring to a boil. Remove from heat and let steep for 5 - 20 minutes, depending on how strong you want the spice flavor to be. 

Add almond milk to the water and spices. Bring the milk and spice mixture just to a boil and remove from heat. Add the tea and let steep for 5 to 10 minutes.  Add sweetener to taste, if desired.  Strain into a pot and serve warm. 

Fajita Baked Yams

I've stopped myself about ten times now from sharing this recipe with you. Why? It's a silly reason and I'm sure you'll laugh. It's because I worry that it's too simple.

I'm all about easy and quick recipes, but this one just seems overly simple. I finally decided to get over myself and just share it with you already because it's a great example of a meal that I eat. And, quite often I might add.

There are recipes that are great for company.  There are recipes that are great for showing off fancy culinary techniques. Then there are recipes that just taste good, are easy to make, and make a fabulous meal.  This is the latter. And I'm going to keep telling myself that just because a recipe is simple doesn't mean it's any less tasty.

This recipe includes baked yams, sautéed fajita veggies, and some spiced black beans.  For an easy weeknight dinner, roast the yams and make the black beans ahead of time. Then, come dinnertime, simply saute up your fajita veggies, reheat your potato, and top it with some black beans. This recipe is incredibly flexible so feel free to add in any leftovers from your fridge that need to be used up. And, it is mighty fine with topped with some fresh avocado slices! 

Fajita Baked Yams
Serves 4

4 medium-large yams
1 tablespoon olive oil
2 green bell peppers, seeded and sliced
1 red onion, sliced


Preheat oven to 400 degrees F. Scrub yams and place in a baking dish (you can line it with foil to make cleaning easier). Bake about 45 minutes - 1 hour, or until yams are tender.

Add olive oil to a pan over medium-low heat. Add the bell pepper and onions and saute 5 - 7 minutes, until tender-crisp.

Simple Black Beans

Serves 4

1 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 teaspoons ground cumin

2 teaspoons smoked paprika
pinch of chile powder

4 cups cooked black beans

1 cup vegetable broth

2 bay leaves

freshly ground salt and pepper to taste
Red pepper flakes

Add the olive oil to a pot over medium heat.  Saute the onion for 5 minutes, or until translucent.  Add the garlic, cumin, paprika, and chile powder and saute for an additional minute. Add the black beans, vegetable broth, and bay leaves. Simmer for about 20 minutes, until beans are soft, and add salt and pepper to taste.

Remove the bay leaves and serve beans atop baked yams. Garnish with red pepper flakes, if desired. 

Roasted Vegetables with Lentils

If we were sitting down for lunch together I’d tell you about how I’m a little stressed out this week. I’d confess that by 9 am I already had two cups of green tea when I probably should have had chamomile. At least I started my day with a green juice, right?

If we were sitting down for lunch together I’d tell you about how I’m in the middle of moving… again.  Even though we just moved a few months ago, we got this great opportunity to take over my partner’s brother’s house because he and his wife are moving out of the country. So, in the last two and a half weeks, we broke the news to our landlord and found someone to take over our apartment lease.  The only catch is that the person taking over our lease needed to move in right away so that means we are moving this week. Moving into a house where myself, my partner, her brother, and his wife will be living together for the next month and a half until they move out of the country. Let’s hope they like green smoothies and cats.

If we were sitting down for lunch together I’d take a deep breath, tell you how good it is to see you, and then serve you some roasted vegetables with lentils. After all, it's always good to see you. And I'm really excited for lunch. 

This is such a simple and easy dish to prepare that you can even make it during the week you're moving. (No joke!) Just grab any leftover produce from the fridge, chop it up, and roast it off on a sheet pan while you boil some lentils. No stress and lots of tasty nutrition!

My favorite part of this is the roasted red onions. Roasting them brings out their intense sweetness, which is a winning combination with the acorn squash. Since the skin of acorn squash is really tough, I recommend roasting the squash with the skin on, but scooping out the flesh when eating. And if you wanted to make this a heartier meal, this can be served over a bed of quinoa or made into a hearty salad over a bed of greens.

Roasted Vegetables with Lentils
Adapted from Whole Living
Serves 4

1 tablespoons coconut oil
1 red onion, cut into 1-inch wedges
1 small acorn squash, halved, seeds removed, cut into 1/2-inch slices
2 cups cauliflower florets
1 cup dried French green lentils, rinsed
2 cups vegetable stock
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Freshly-ground black pepper and sea salt to taste
Fresh herbs, if desired

Preheat oven to 425 degrees F. Toss vegetables with coconut oil and arrange on baking sheet in single layer. Roast, turning once, until vegetables are caramelized and tender, about 25 - 30 minutes.

Meanwhile, place lentils and vegetable stock in a medium saucepan. Bring to a boil, then simmer, covered, until lentils are tender, about 25 minutes.

Combine olive oil, vinegar, and mustard. Toss lentils with vinaigrette and serve over roasted vegetables. Season with freshly-ground black pepper and sea salt and garnish with fresh herbs, if desired.

Garlicky Mashed Cauliflower and Parsnips

This time of year is madness. Everyone is trying to get a million things done. Presents in need of wrapping seem to grow exponentially. Last-minute holiday cards need to be signed and mailed. Packages need to be shipped.  And don't even get me started on the lines at the post office. *shudder*

To make matters worse, I am constantly surrounded by sugary treats and heavy meals. I don't know about you, by my body is rebelling. Even looking at another holiday cookie makes me feel a little ill. I think it's time to get back to the basics and get some more veggies into my diet, snap!

In planning my holiday menu, I've been looking for ways to "lighten up" some traditional favorites.  There is nothing wrong with mashed potatoes, but I've recently discovered this mock version that I love even more than the original. Plus, it only involves 4 ingredients and can be made in under 15 minutes. Yes, please!

So what's in it, you ask?  Pureed cauliflower and parsnips combined with a little garlic and olive oil.  Yum! It's the perfect (lighter) side to your holiday meal and goes fabulous with my gluten-free and vegan mushroom gravy (recipe coming soon!).  Enjoy!

P.S. If you live in Seattle, don't miss FIT + FIERCE + FABULOUS on Sunday, January 13th! You'll release tension and open up your mind with yoga, get clear on how to achieve big goals in 2013 with Life and Business Coach June Moore, have a blast dancing your booty off in Zumba, AND I'll show you how to beat your sugar cravings by discovering where you've been missing sweetness in your life! The early bird registration ends soon so sign up now to save $50!  

Garlicky Mashed Cauliflower and Parsnips
Serves 4

4 cups chopped cauliflower florets
2 cups chopped peeled parsnips
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
Freshly-ground black pepper and sea salt to taste

Bring a pot of water to a boil. Add the cauliflower and parnsips and cook until tender, about 10 minutes. Reserve about 1/4 cup of the cooking liquid, drain well, and then transfer the cauliflower, parnsips, and minced garlic to a food processor.  Add oil and a little water, 1 tablespoon at a time (as needed), and puree until smooth. Season with salt and pepper and serve.

Spiced Orange Cranberry Sauce

I understand that Thanksgiving is over. I know that it's time to move on from lentil loaves, mashed potatoes, and roasted yams. My brain is on board with this. But, my tastebuds? That's a different story.

I made this spiced orange cranberry sauce this year for Thanksgiving and have been indulging myself every day since. I've had this sauce over lentils, spread this on toast, and eaten it after dinner for dessert. If this keeps up, by New Years you might have to send me to cranberry rehab.

In my defense, it's important for you to know that this isn't any ordinary cranberry sauce. This one isn't overly sweet or loaded with refined white sugars like the typical canned cranberry sauce of my youth. Instead, it is sweetened with a few dates and spiced up with ginger, fresh oranges, and zest.

This recipe comes together quickly with minimal ingredients. I highly recommend using an organic orange since you will be using the zest in this recipe. If you are not able to purchase an organic orange, I would skip the zest to eliminate unnecessary pesticides.

Spiced Orange Cranberry Sauce
Serves 4 - 6

Ingredients:
1 organic orange
1/2 cup water
12 ounces fresh cranberries

5 Medjool dates, pitted and diced

2 teaspoons fresh minced ginger

Directions:
Zest half the orange. Next, segment it by cutting off the top and bottom of the fruit then cutting away the peel and pith of the fruit.  Slice in-between the segments to remove any of the white skin in the middle of the fruit.

Add water to a medium saucepan and bring water to a boil. Add cranberries, dates, ginger, and segmented oranges. Reduce heat and simmer 10 minutes, until sauce is reduced and thick. Stir in the orange zest and refrigerate until serving. Serve cold.

Recipe shared at Wellness Weekend

Delicata Squash Rings with Cashews and Sweet Mustard

I really think it's time that Pinterest instituted a curfew.  If Pinterest had a curfew, I would get exactly 1.08 hours more sleep per night.  If this keeps up at its current rate, by next month, I will need to use all of the beauty tips I've been pinning to get rid of my dark eye circles...

(And if you don't know what Pinterest is, all you need to know is that it's essentially an online bulletin board. It may sound silly, but once you use it, I promise you'll be hooked.  And now you've been warned!)

Speaking of Pinterest, I have been obsessed with all of the amazing recipes people have been making with fall squash lately.  I'm a big delicata squash fan and last year I loved stuffing it with different legumes and grains. But this year? This year is all about the delicata squash rings.  Pin away...

One of my favorite parts of delicata squash is the texture.  I love its natural sweetness and for some reason I actually love the skin more than the flesh.  This recipe is pretty simple, but prepping the squash can take a little bit of time. Make sure that you have a sharp knife that can cut all the way through the squash.  A sharp knife will not only make it easier and save you time, but if you are one of those accident-prone people (like me!) a sharp knife will actually prevent injuries because it will slice more smoothly.

Delicata Squash Rings with Cashews and Sweet Mustard
Serves 4 as a side

2 medium delicata squash
1 tablespoon coconut oil (or another oil for high-heat cooking)
1 tablespoon extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup
Sea salt and freshly-ground pepper to taste
1/2 cup cashews
Fresh herbs for garnish (optional)

Preheat the oven to 400 degrees F.

Start by cutting the squash in half and using a spoon to scoop out the seeds.  Then slice the squash into thin rings (about 1/2" thick). Toss with the coconut oil and roast for about 25 - 35 minutes, turning at least once, until squash is tender (but not mushy).

Mix olive oil, mustard, and maple syrup together.  Toss with cashews and roasted squash and season with salt and pepper to taste. Garnish with herbs if desired.

Lentil and Greens Casserole with Millet-Amaranth Crust

I moved into my current place almost two months ago and for the first time in my life, I have a gas stove.  When I realized this on my moving day, it felt like a dream come true.  I think this is what fashionable women must feel when they find their perfect pair of shoes.

The unfortunate side of this is that every time I use my dream oven, it sets off the fire alarm.  Every. time. No joke. And since I'm in the bottom floor of a house with other tenants above me, our fire alarms are connected. Meaning: when mine goes off, I make theirs go off too.

Wednesday at 9 pm: Sorry, just indulging in a late-night kale chip craving. 

Friday at 7 am: What? You're not up roasting carrots for breakfast too?

Saturday at 6 pm: Hey neighbor, sorry about the fire alarm. Maybe I can make it up to you by bringing by an extra casserole for you. Oh, you're not even home? That's cool too.

This casserole has quickly become my fall go-to dish.  It's hearty enough that it can easily become a one-dish meal and it's versatile enough that you can fill it with whatever leftover veggies need to be used up in your fridge. Whether you need to appease a neighbor or please a crowd, this one won't disappoint. 


Lentil and Greens Casserole with Millet-Amaranth Crust
Adapted From Clean Start by Terry Walters
Serves 4 

Topping:
1/2 cup millet
1/2 cup amaranth
2 cups vegetable broth
Extra Virgin Olive Oil

Filling:
1 cup french lentils
2 cups vegetable broth
2 tablespoons Bragg liquid aminos
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bunch kale, de-stemmed and chopped
1 bunch collard greens, de-stemmed and chopped
1 cup frozen peas

Add the millet and amaranth to a pot with 2 cups vegetable broth.  Bring to a boil, cover, and reduce heat and simmer until all liquid is absorbed.  Remove from heat and set aside. 

Meanwhile, add lentils, 2 cups vegetable broth, and Bragg liquid aminos to a medium pot.  Bring to a boil and then lower to a simmer and let cook until lentils are tender and liquid is evaporated, about 30 minutes. 

While grains and lentils are cooking, add the olive oil, onion, and garlic to a pan over medium heat and saute for 5 minutes, until translucent.  Add the kale and collard greens and cook for 10 minutes, until just tender.  Add the peas and cook an additional two minutes.  

Turn on broiler.  When lentils and greens are done, mix together and transfer to a casserole dish.  Spread the cooked millet and amaranth evenly over the dish.  Drizzle with olive oil and broil 4 - 5 minutes to yield a creamy grain topping with a crisp crust.  Remove from oven and serve hot. 


You can also find my recipe on Wellness Weekend and Vegetarian Mamma

Beet Detox Juice

If you live in the United States like me, yesterday was Thanksgiving; a time when most people eat their weight in stuffing and gravy. After all that heavy holiday food, I'm guessing that some of you might need a break. At the very least, maybe your digestive system does? I have just the thing: my favorite beet detox juice.

I'm a big fan of fresh vegetable juices and I always notice a huge difference in my body when I juice regularly.  (If you're new to juicing, check out my vegetable juice tutorial.)  I'm not one of those people who advocate extreme juice fasts, but I think there are a lot of benefits to adding juice to a healthy diet.  

This detox juice is one of my favorites because it's naturally sweet, even without adding fruits to the juice.  If I've had a big dinner the night before, I like to start my day with a glass of water and then drink this juice before my morning smoothie.  Beets are loaded with iron, antioxidants, and a cancer-fighting agent called betacyanin (the pigment that is responsible for its purple-red color), making this juice a powerful blood cleanser.  Drink up!

When making fresh juices, I recommend using fresh, organic produce to ensure that you are getting the most nutrients in your juice and that you are not ingesting chemicals. The ingredients are listed below in the order that I run them through my juicer. Depending on the size of your juicer spout, you might need to chop some of the vegetables in half.  If you are new to juicing, you might want to add more carrots or an apple to help balance out the stronger flavors (e.g. garlic and beets) in the juice.

Beet Detox Juice
Serves 1 -2

1 small clove garlic
1-inch piece fresh ginger
5 kale leaves
1 lemon, peeled
3 medium beets and beet greens
2 medium carrots, tops removed

Sweet Roasted Brussels Sprouts with Cranberries & Walnuts

Lessons I am learning right now...

It is okay to sleep in when you are tired.

It is okay to snuggle a cat who really does not want to be snuggled.

It is okay to take a day off.

It is okay to sneak a cookie when no one is looking. (or even if they are...)

It is okay to say no.

It is okay to need help, ask for help, and accept help.

It is okay to burn pancakes.

And it is okay to sit on your couch on a Sunday morning, eating Brussels sprouts for breakfast, and covering them in maple syrup because you burned your pancakes. 

I am a big believer in the idea that sometimes things happen for a reason.  And apparently I burn recipes so that I can create even tastier things, like these Brussels sprouts.  My favorite part of this dish is using fresh cranberries instead of dried because when roasted, they turn into tart, juicy little bits of heaven.  I also like toasting the walnuts for just one minute at the end of cooking the Brussels sprouts, but be sure to keep a close eye on them because the oven is on high heat and they can burn easily.  If you're nervous about burning them, simply skip this step. 

Sweet Roasted Brussels Sprouts with Cranberries and Walnuts

Serves 4

1 pound Brussels sprouts

1 tablespoon coconut oil

1/2 cup fresh cranberries, halved

1/2 cup raw walnuts

2 tablespoons maple syrup (or more if desired)

Sea salt and freshly-ground pepper to taste

Preheat oven to 375 degrees F. 

Trim ends off Brussels sprouts (or cut them from stalk) and remove any outer yellow leaves. Cut in half.  Toss Brussels sprouts with coconut oil and lay flat on a sheet pan. Toss with cranberries and roast for about 30 minutes, stirring halfway through, until the Brussels Sprouts are crisp on the outside and tender on the inside.  Add the walnuts to the sheet pan and roast for one minute, until just toasted, and remove sheet pan immediately.  Toss with maple syrup and add salt and pepper to taste.  Serve warm.

Roasted Sweet Potatoes

Here are some things to know before your first Zumba class:

If your gym is on street level, do not stand by the window.  I repeat, do not stand by the window.  If you take this piece of advice you will be spared the looks of curious passerbys who are interested in Zumba, but are also thinking to themselves how they are grateful that they are not that really uncoordinated girl who looks out of place (i.e. me).

Definitely style your hair before you go.  This is not a typical gym-ponytail situation because when you can't follow the moves and you're messing up the people beside you, you can at least take pride in the fact that your hair looks totally awesome.

Do not eat a large meal right before you go.  Okay, I didn't exactly learn this lesson first-hand, but judging by the painful looks my co-worker was giving me during the class, I'm just going to advise you against this one.

And on this note, it's probably best not to drag people to your first class with you.  Sure, the support is great, but this means that you'll have witnesses.  In a situation like this, witnesses are not good.

Finally, know that during your first Zumba class you will totally feel lost, uncoordinated, and possibly panicky at times, but you will also have the most fun that you've had all week.  If you have a chance, definitely go.

And definitely make these roasted sweet potatoes afterwards.  After all, you deserve a reward for surviving Zumba, having awesome hair, and not having eaten too much beforehand.

These roasted sweet potatoes are fabulous as a side dish, but they can easily be made into a full meal if topped with some simple black beans and a little garlic tahini.  What are your favorite ways to use sweet potatoes?

Roasted Sweet Potatoes
Serves 4

2 large sweet potatoes or garnet yams, cut into 1/2-inch cubes
1 teaspoon safflower oil
2 teaspoons cumin
1 teaspoon smoked paprika
coarsely-ground sea salt and pepper to taste
1/4 cup chopped cilantro

Preheat oven to 425 degrees F.  Toss sweet potatoes with oil and lay flat in a single layer on a baking sheet.

Sprinkle with cumin and paprika, and top with sea salt and pepper, if desired.  Roast for 30 - 45 minutes, tossing halfway through cooking time, until potatoes are cooked and crispy. Garnish with cilantro and serve.

My Favorite Fall Soups

Ah, soup weather.  There is nothing like the first really cold, grey, rainy week in Seattle to get you in the mood for soup weather.  During this time of year, I swear that Whole Foods must make a killing on their hot soup bar.  But you, my friend, are lucky.  You do not need to venture anywhere outside of your kitchen in search of the perfect hot soup because I am sharing my favorite fall recipes with you.  So get ready, grab some onions and garlic, and let's make soup! 

Apples and squash.  Is there a more perfect combination for a fall soup?  I think not. This Acorn Squash Apple Soup (pictured above) is a quick and easy soup to please everyone.  Feed it to your significant other, your friends, your kids, your third cousin, and your grandma. I swear you'll never hear a single complaint. 

All last year I was obsessed with this Celeriac Soup soup.  Absolutely obsessed.  I love the simple flavors of the celeriac, but I really love this soup paired with the lemon zest, red pepper, and oil.  If you make this, don't skimp on the zest!

Not a fan of creamy soups?  I have just the thing.  Meet this Mushroom, Barley, and Black-Eyed Pea Soup. It's a hearty soup with substance.  This soup will power you through fall and with its immunity-boosting power, I think it just might cure the common cold.

Ready to make your soup a one-bowl meal?  I like the way you think. Let's talk about some Tofu Pho. Pho is Vietnamese Noodle Soup that is really popular here in Seattle. Almost every neighborhood has a local pho place, but I've grown to love preparing it at home so I can add extra veggies!

And finally, let's talk about you, the soup skeptic.  You say soup just isn't your thing, but I think you just haven't met the right soup yet.  Well, let me introduce you to this Coconut Squash Soup. This soup has won over many soup skeptics in its time and I hope for you to be next on the list.  Yes, it might take a little time to roast the squash, but it is worth it. Seriously worth it. 

What are you favorite soups this fall?

Oxbow Organic Farm

During the summer I was honored to participate in the Oxbow Box Project and create some recipes with the beautiful produce from Oxbow Organic Farm. Just a couple of weeks ago I visited the farm for the first time and got to be part of their Pumpkin Patch and Fall Hoe-Down. Let me tell you, if you are ever near Carnation, Washington, this is the place to be.

Oxbow Organic Farm is a 25-acre vegetable, fruit, and berry farm about 40 minutes outside of Seattle. You can find their produce at local farmers markets, independent grocery stores, and through their CSA. Besides their gorgeous produce, my favorite part about their farm is their mission to reconnect people to the land and sustainable farming methods while also educating people about healthy food and environmental stewardship. Oxbow has some fabulous educational field trip opportunities for schools and groups as well as a pumpkin patch that can't be beat this time of year!

Lacinato kale in the fields

And a special thanks to everyone who came out a few weeks ago for the Hoe-Down and got to enjoy my kale smoothie for kids demo!  (Recipe can be found here.) 

Have you been to Oxbow Farm before? What local farms do you love?

Back-To-School Specials

It's back-to-school season and I know you busy parents are busier than usual... lunches to pack, homework to help with, and a variety of after-school activities to chauffeur for. Here are my top 7 back-to-school recipes for little ones' lunches and easy go-to meals that the entire family will enjoy. Let's get to it!

Best After-School Snack: Banana and Seed Granola Bars

If you need help preventing some low-blood-sugar meltdowns, be sure to keep a batch of these handy. Kids will love picking out their favorite nuts and fruits to add in the bars and these are a perfect on-the-go breakfast for busy moms as well.

Healthiest Kid-Friendly Dip: Sweet Potato Hummus

Omit the red pepper flakes from this recipe and you will have a sweet, protein-packed dip for carrot sticks and pita chips!  For younger children with pickier palates, you can also omit the tahini sauce and garlic. Kids will love helping to add items in the food processor and you'll love knowing that they aren't eating their own weight in ranch dressing.

Best Cold Lunch: Asian Soba Noodle Salad

This is the perfect make-ahead lunch that won't go mushy when sitting in a lunchbox overnight. It's full of protein, fiber, and is one of the most colorful and beautiful lunches (even when packed in Tupperware!). You can omit the hot chili oil and, if your school is nut-free, be sure to omit the peanuts as well.

Best Hot Lunch: Chana Masala

Pack this up in a thermos and you're good to go! Chana Masala goes great over brown rice or send a slice of pita bread in the lunchbox for dipping. Your child will certainly thank you!

Best Way to Get Veggies into Tiny Tummies: Kale Smoothie for Kids

You have a picky toddler. You have the PICKIEST toddler. You kid won't come within a 15-foot radius of anything green. I get it. Believe me, I've heard it all. But, get your kid involved hands-on making this in the kitchen and I have a feeling your life will change. Who knows, maybe they'll come begging you to eat their veggies next time.

Easiest Dinner For Nights When You Want To Order Take-Out: 15-Minute Mini Veggie Pizzas

It's 6 pm.  The kids are screaming.  Your stomach is screaming.  The last thing you want to do is stand over the stove for the next 45 minutes.  You go to pick up the phone... but wait!  15-minute veggie pizzas to the rescue!  Whip out some mini flatbreads and let everyone pick out their own toppings.  You'll be the family hero and  won't have to compromise your food values in the process.

Best Family Dinner for Re-Heating:  Pineapple Fried Quinoa

Leftovers?  Who wants to eat leftovers?  You will once you try this pineapple fried quinoa.  A little bit of spice, a little bit of sweet, and a whole lotta taste.  You can't go wrong there!

What recipes are you enjoying for back-to-school season?

Raw Zucchini and Tomato Lasagna

I have this weird habit when I eat where I pick through my food and eat the things I dislike first.  A couple of months ago I came up with a theory about this.  I think the way that I eat is similar to the way I live my life: I always put work before pleasure.

Although this has served me well and gotten me to where I am today, this way of life has more flaws than benefits.  When you eat the things you dislike first, you become full by the time you get to the stuff you enjoy.  Same with life.  If you spend all your time putting work before everything else, you have very little time and room in your life to do the things that bring you the most joy.  In a lot of ways I think that kids may have it right... maybe dessert before dinner makes total sense.

For the past couple of months I've been making it a priority to schedule in time for rest, breaks, and things I find pleasurable.  And then today I noticed something new.  I didn't dismantle this lasagna and eat the zucchini first (which I would have done in the past).  Instead, I ate it together.  I think this might be a sign of more-balanced living and good things to come.

If you are wondering what the heck to do with your abundance of summer zucchini, this lasagna is the answer.  This recipe is simple, doesn't require a stove (thank goodness!), and uses the best of summer's bounty: squash, tomatoes, and basil.  I also love this raw nut "cheese" and it adds the perfect bit of fat and flavor to complement these beautiful tomatoes.




Once you have your ingredients, we start with the layers...

Tomatoes.

Basil.

And tomatoes.

I happened to have cherry tomatoes on hand, but you could definitely use large heirloom tomato slices instead. This recipe is very flexible and you can easily substitute other fillings if desired.  If you don't want to use the raw almond cheese, raw pesto also adds a fabulous flavor to this lasagna.

Raw Zucchini and Tomato Lasagna
Serves 2

1 zucchini
1/2 cup cherry tomatoes, sliced
2 tablespoons fresh basil chiffonade
Raw almond cheese (see recipe below)
freshly-ground pepper

Chop ends off of zucchini and cut zucchini in half.  Use a mandolin or very sharp knife to slice zucchini into thin slices.  Lay two slices side-by-side and then top with fillings, layering between more zucchini slices. Garnish with pepper and serve.

Raw Almond "Cheese"
1/3 cup raw almonds
1/8 teaspoon sea salt (or more to taste)
1 tablespoon nutritional yeast
2 - 3 tablespoons water, or more as needed
1 tablespoon fresh chives, chopped

Soak almonds in water for at least 1 hour, then drain. Add almonds to a food processor with salt, nutritional yeast, and 1 tablespoon of water to start.  Scrape down the sides of the processor and add more water as necessary until it reaches a consistency similar to ricotta.  Add the chives at the last second and pulse until incorporated.

Recipe submitted to Wellness Weekend