Leek and Asparagus Stir-Fry with Mushrooms

I learned a very important lesson recently.

You know those lessons that you'll never forget because they were so embarrassing to learn?  Yep, it was one of those.

Lucky for you that I'm going to share it with you so that you will never have to learn this the hard way: when you are signing one of those slightly awkward cards being passed around your office (you know those cards from everyone for someone's birthday, departure, or a general congratulations, etc...), make sure to double check who the card is for.

I mean, you wouldn't want to be the one who wrote "best of luck at your new job!" to someone who's supposed to be getting a "congratulations" card for starting their family, would you?

That's just awkward. Don't be that person.

But, if you do happen to be that person, here are a few options:

Option #1: White it out. However, this only works if the card is white and those tricky Hallmark folks love those fun colors...

Option #2: Cover it up with stickers. Of course, that is assuming that you are an adult who happens to carry stickers around. Unfortunately, (or perhaps, fortunately), I'm not that person.

Option #3: Own it. Just admit that, yes, you are that person who wrote the weird message in someone's card and there is no taking it back now.

Ohh if only cards were as easy as stir-fries... 

See, with stir-fries, there are no mistakes, no awkwardness. You can always alter ingredients or change things up as needed. They're impossible to mess up. And they work for any occasion.

So, I guess the lesson I learned is really this: sign less cards and make more stir-fries. I think that's my new motto.




This stir-fry starts with a spring favorite: asparagus.

Next we add in another spring favorite: leeks. Never used leeks before?

Don't be intimidated, let me show you how!



Leeks are part of the allium family and taste similar to scallions, but with a bit more flavor.  Look for fresh, firm leeks with white necks and no bruises. Large leeks tend to be too fibrous so I usually select medium leeks that are about an inch and a half in diameter.

Start by chopping the tip and the tough green tops off so you have just the middle section of the leek (see the left side of the picture below). Compost the tops or save them to make veggie stock. (If you are storing fresh leeks, keep them whole in the refrigerator and they will easily keep for 1 - 2 weeks.)

Next, slice the leek down the middle and open it up to see all the inside layers (see the right side of the picture below). These layers tend to trap a lot of dirt (as you can see) so be sure to wash them thoroughly.

Then simply slice the leek into small 1/2-inch slices (not pictured).

You've just prepared a leek, my friend! Give yourself a high five!

This stir-fry is easy to adapt and is a fabulous way to use up any leftover produce that might be laying around your fridge. It's perfect as a side dish to any weeknight meal or you could also add a good protein-source to make it a stand-alone meal. This recipe has minimal spices so the flavors of the leeks, asparagus, and mushrooms really shine. If additional flavor is desired, some tamari or red pepper flakes would certainly spice things up.

Leek and Asparagus Stir-Fry With Mushrooms
Vegan, vegetarian, gluten-free, grain-free, soy-free
Serves 4 as a side

Ingredients:

2 tablespoons sesame oil
1 medium leek, ends trimmed, and sliced
1/2 cup crimini mushrooms, sliced
1 bunch asparagus, trimmed, and cut into 1-inch pieces
2 cloves garlic, minced
1/2-inch piece of fresh ginger, minced
1/4 cup raw or lightly toasted cashews

Method:
Add oil to a pan over medium heat.

Add leek and mushrooms and saute for about 3 minutes, until fragrant.

Add asparagus, garlic, ginger, and cashews and saute for an additional five minutes, until asparagus is just tender.

Remove from heat and serve hot.

Tempeh Tacos

One of the best status updates I've seen on Facebook lately was a friend who said that her dinner was cereal eaten out of a vase.  With a knife.

This is what moving does to people.

After my big move two weeks ago, my new kitchen is finally getting organized and feeling more put together.  My cats have started to settle as well and life is feeling a tad more calm.  Thank goodness.

My dinner remedy during times of chaos is always tacos.  And, if you're having an especially stressful week, it's tempeh tacos to the rescue.

The key to these is marinating the tempeh ahead of time so it has lots of flavor.  Then it's simple sauteing, heating a tortilla, and adding some toppings of your choice.  I chose thinly-sliced red onions, avocado, tomatoes, and fresh cilantro. You can make it simple or as fancy as you want; these tacos are delightful all the same.

Tempeh Tacos
Serves 4

1 8-oz package of tempeh, thinly sliced
2 tablespoons olive oil, divided
1 tablespoon (vegan) Worcestershire sauce
1 tablespoon Bragg's liquid aminos
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon paprika
1 pinch chile powder
2 tablespoons water
freshly-ground pepper
8 medium (or 12 small) whole wheat or corn tortillas 

Mix 1 tablespoon of olive oil with (vegan) Worcestershire sauce, Bragg's liquid aminos, garlic, cumin, paprika, chile powder, and water.  Add freshly ground pepper to taste if desired.

Marinate tempeh overnight (or at least one hour).  Add remaining tablespoon of olive oil to a pan over medium heat and saute tempeh 3 - 5 minutes on each side until evenly browned and crisp.

Heat tortillas, top with tempeh, and serve with toppings of your choice.

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?

Tempeh of the Sea

Things I love about summertime...

• The way my kitchen always smells like a juice bar
• Sleeping with the windows wide open
• Biting into cool, crisp watermelon slices
• Mock tuna salads

Things that drive me crazy about summer time...

• The way my kitchen is always swarming with fruit flies
• Waking to the sound of chirping birds at 5 am and my cat trying to rip out the screen in order to get to them
• Biting into mushy watermelon slices
• Running out of my favorite mock tuna salad

For someone that can't stand the thought of seafood or the smell of the ocean, I am oddly obsessed with mock tuna salads, especially in summer.  Every time I am at a new restaurant and see a mock tuna salad on the menu I have to try it.  My obsession finally got to the point where I knew it was time to make my own version so I could have it whenever I wanted.  And so I did.  

I used tempeh to replace the “tuna” in this recipe.  (If you are unfamiliar with tempeh, you can read more about it in a previous post here.) Let me tell you that I have eaten this every week for the past six weeks... in cold sandwiches, on top of romaine salads, and grilled in flat bread.  In fact, I have been so busy eating this that I keep forgetting to share the recipe with you.  My apologies.    

Tempeh of the Sea
Serves 4

1 -8 oz package plain tempeh, crumbled
1/4 medium red onion, diced
2 green onions, diced
3 celery ribs, diced
3 Tablespoons sweet relish
1 cup cashew mayo (or vegan mayo of your choice)
1 tablespoon spicy brown mustard
sea salt and pepper to taste

Crumble tempeh and mix with the red onion, green onion, celery, relish, mayo and brown mustard.  Add salt and pepper to taste.  Serve cold or grilled.

Southwest Salad with Jalapeno Avocado Lime Dressing

It's time to kick off summer.  It's time to put your hair in a ponytail, pull out the beach towels, and get out in the sun.  It's time for watermelon slices, corn on the cob, and picnics.  I think this also means it's time for picnic foods... easy dishes that you can share with friends and family and quick go-to meals that you can pack for yourself regardless of where you are headed.  No matter what you are up to this summer, this salad fits the bill.  

We start with a hearty bed of fresh greens and top it with corn, ripe tomatoes, black beans, bell peppers, and a spicy-sweet jalapeno avocado lime dressing.  Flax seed crackers are completely optional, but they add a fun crunch and are perfect for easy and healthy snacks (goodbye tortilla chips!).  What are you waiting for?  Make this salad and get out there!

This dressing is super simple: water, agave nectar, avocado, lime juice, jalapeno, garlic and salt. Ingredients get combined in a blender and in less than one minute you have an incredibly tasty dressing that is free of added oils!

This salad is gluten-free and can be made completely raw by substituting the cooked black beans for sprouted beans or lentils. Feel free to top it with other goodies like fresh salsa, pico de gallo, or avocado slices.

Southwest Salad
Serves 4

6 cups fresh salad greens
1 bell pepper, diced
2 1/2 cups cooked black beans
1 cup corn kernels (raw or cooked)
1 cup cherry tomatoes, sliced

Divide ingredients among four plates.  Drizzle salad with dressing and serve with flax chips, if desired.

Jalapeno Avocado Lime Dressing:
Makes 1 1/4 cups

1 avocado, pitted and skinned
1 cup water
juice from 1/2 lime
1 garlic clove
1 jalapeno pepper, de-seeded
1 tablespoon agave nectar
1 pinch salt

Add ingredients to a blender and blend until smooth.

Flax Chips
Adapted from Raw Food by Erica Palmcrantz
Makes 20 - 30 chips

1 1/2 cups flaxseed
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup water
juice from 1/2 lime
1 teaspoon cumin
1/4 teaspoon paprika
small pinch chile powder
1 teaspoon sea salt

In a large mixing bowl, combine the flaxseed, pumpkin seeds, and sunflower seeds to the water.  Add more water if needed to achieve an oatmeal-like consistency.

Add the lime juice, cumin, paprika, chile powder and salt and thoroughly mix by hand.

Spread flax mixture flat onto a dehydrator tray lined with a Teflex/ParraFlex sheet. (It will take 3 - 4 trays total).  Dehydrate at 115 degrees F for about 8 - 12 hours, until crispy. Crackers are done with they are crispy and easy to break apart into pieces.  Store in a well-sealed container and they will last for several weeks, if not longer. 

(Note: some readers have asked about the dehydrator I use. I have a 9-tray Excalibur dehydrator that I bought three years ago and absolutely love. It's the perfect size for making several batches of raw goodies at once.)

Teriyaki Tempeh & Veggies

I think it's time that we talked tempeh.  Have you tried tempeh before?  In case you haven't or in case you have no idea what I am talking about, let me clue you in.  Tempeh is cooked and fermented soy beans that have had a bacteria starter added to them and then were held at 86 degrees for 24 - 36 hours.  Tempeh is a very digestible form of soy and is full of protein - making it a perfect entree in a vegetarian or vegan meal.  Tempeh has a very unique taste and I have often heard it described as "nutty," "earthy," or similar to the flavor of mushrooms.

Tempeh is best when marinated in a sauce to give it some flavor, especially if you are trying tempeh for the first time.  You can also steam tempeh before cooking and this will help cut down on the bitterness.  Most health food stores will carry tempeh ranging from plain to flavored and some brands even have tempeh with a mix of grains.  Tempeh will have a white layer and often dark spots as well.  This is completely normal and is part of the culturing process.  Since tempeh is made with soy, I highly recommend choosing organic because it ensures the soybeans were not genetically-modified.  Tempeh will most often come as a solid block and then you will be able to slice, chop, or grate it depending on your recipe.

This recipe involves a homemade teriyaki sauce that is a bit sweet, spicy, and flavorful.  Typical teriyaki sauces use a lot of sugar, but I opted to sweeten this version with dates instead.  This sauce is perfect on tempeh, stir-fried with fresh veggies, or just served over brown rice.

Teriyaki Sauce
3 medjool dates + 1 cup water
2 Tablespoons soy sauce
2 Tablespoons Bragg liquid aminos
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 Tablespoons cornstarch or arrowroot powder + 1/4 cup water

Blend dates and 1 cup water until liquified.  Add to a saucepan over medium heat.  Add the soy sauce, liquid aminos, ginger, and garlic.  Heat for about a minute.

Meanwhile, mix the cornstarch (or arrowroot) and 1/4 cup water together.  Add to the mixture in the pan and heat for two minutes, stirring occasionally, until the sauce is thickened.

Teriyaki Tempeh
1 Tablespoon coconut oil
1 package of plain tempeh

Slice temeph into 1/2-inch slices.

Heat coconut oil in pan over medium heat.  Add the tempeh slices to the pan.  Cook for 5 minutes, then flip tempeh.  Add about 3 tablespoons of the teriyaki sauce and continue to cook for about 5 minutes, until tempeh is browned.  Drizzle with additional sauce (if desired) before serving.

Teriyaki Veggies
1 teaspoon coconut oil
1 medium yellow onion, sliced
3 carrots, sliced diagonally
2 cups broccoli florets
2 cups snow peas
2 baby bok choy, chopped

Add the coconut oil to a pan over medium heat.  Add the onions and carrots and saute for about 5 minutes.  Add the broccoli, snow peas, and bok choy.  Add the remaining teriyaki sauce and saute for an additional 3 - 5 minutes, until vegetables are crisp-tender.

Raw Zucchini Pasta with Creamy Tomato Sauce

You can tell a lot about what's going on in my life by what's on my library queue.  I have this weird habit of getting fascinated by one particular subject and then reading everything I can about it until I get bored and find my next interest.  This year alone I've been through a gardening phase, a running phase, a preserving food phase, a cycling phase, a twitter phase (yes, there are books on it!), a vegan nutrition phase, and a writing phase. My newest phase?  Raw food.

With the weather warming up and longer days approaching, my body has been craving more cooling and fresh foods like salads, raw veggies, and raw soups.  The only problem with a lot of raw food recipes that I've seen is that they tend to be a tad labor-intensive and nut-based.  I really enjoy using nuts in recipes, but I wanted a recipe that was a bit on the lighter-side.

This week I set out to create an easy raw entree that is fresh, delicious, and can be prepared quickly.  I ended up with a hearty zucchini pasta dish covered with a light, creamy tomato sauce.  The best part?  This meal can be prepared in under 5 minutes!

We'll start by spiralizing some zucchini to make our zucchini noodles.  To do this, you will need a vegetable slicer that can cut food into spirals. (I use this one by World Cuisine.)  If you don't have a vegetable slicer then you can use a food processor to cut your zucchini into matchsticks for a "penne" pasta.

Then we blend our sauce.  Throw your tomatoes, tahini sauce, garlic, herbs, and salt into a blender.  In under 30 seconds your creamy, flavorful sauce is ready!

I love topping this pasta with fresh cherry tomatoes and extra fresh pepper.  This recipe serves 1, but it can easily be doubled or tripled as needed to serve more.  This pasta is perfect for lunch, a light dinner, or any time that you crave a fresh, delicious meal without having to spend a lot of time in the kitchen.

Raw Zucchini Pasta with Creamy Tomato Sauce

Serves 1

2 medium zucchini

2 medium roma tomatoes

1 medium garlic clove, minced

1 tablespoon tahini

1.5 teaspoon dried basil

.5 teaspoon oregano

Freshly ground sea salt and pepper to taste

Process zucchini into spirals or matchsticks.  Set aside. 

Add tomatoes, garlic, tahini, basil, oregano, and salt to blender. Blend until smooth.

Top zucchini with sauce and serve. 

Whole Grain Quinoa & Lentil Wrap

Sometimes when I have a lot going on in my life I have a hard time sleeping.  I find myself staying up late and cleaning my kitchen pantry, scrubbing out cupboards, and organizing bulk goods into jars.  Even though I accomplish absolutely nothing related to what I am stressing about, nights like this somehow bring me back into balance.   I suppose spending some quality time to myself listening to Neil Diamond doesn't hurt.  Do you ever have nights like this?  Most likely... minus the Neil Diamond?

In one of my recent late-night cleaning episodes I stumbled upon a full jar of tricolor quinoa hiding in the back of my pantry.  It was definitely time to pull this out and put it to use!  The result?  A hearty whole-grain wrap with quinoa, lentils, and tahini sauce.  Perfect for lunch or a quick weekday dinner.


We start off by mixing tahini with lemon juice and minced garlic and spreading this yummy goodness on a whole grain tortilla.  (I used the Ezekiel 4:9 sprouted grain tortillas by Food For Life .)  Our tortilla is then topped with equal parts quinoa and lentils.  I added some cilantro for a little extra flavor and color.

Our wrap is then folded up and sliced down the middle just prior to serving.

Whole Grain Quinoa and Lentil Wraps

Serves 6

1 cup quinoa + 2 cups water

1 cup french lentils + 2 cups water

3/4 cup tahini

2 garlic cloves, minced

juice from 1 lemon

herbs if desired

Add quinoa and water to a medium pot.  Bring to a boil and then lower to a simmer and let cook until quinoa is tender, about 20 minutes. Let the quinoa cool for a few minutes.

Add lentils and water to a medium pot (separate from the quinoa).  Bring to a boil and then lower to a simmer and let cook until lentils are tender, about 30 minutes. Drain any excess water if necessary.  Let the lentils cool for a few minutes.

Mix tahini with garlic and lemon juice (by hand or in a blender).  Set aside.

Spread 2 Tablespoons of tahini mixture per tortilla. Divide cooked quinoa and lentils evenly among tortillas (about 1/2 cup of each).  Wrap and serve.

Note: If you are not serving this immediately, simply store the ingredients separately in the fridge to prepare later.  The quinoa and lentils can be easily reheated and then wrapped for a quick lunch or dinner.  

My Top 5 Tips for Quick, Healthy & Incredibly Easy Meals

I have received a couple of emails from readers asking for tips on how to start cooking more meals from scratch in their kitchen.  I think one of the most intimdating factors for most folks is thinking that cooking from scratch is going to be a huge amount of time.  I won't lie, you will have to devote some time to meal planning, grocery shopping, and basic kitchen prep work.  But, once you stock your kitchen up with some basics and learn a few quick go-to meals for easy breakfasts, lunches, and dinners, cooking from scratch will hardly seem intimidating!  Here are my top tips for making quick, healthy, and easy meals at home.  Whether you are a kitchen newbie or an experienced home chef, hopefully this will inspire and enlighten you!

1. Keep a well-stocked pantry of grains

If you are new to cooking or are hoping to start preparing more meals at home, then cooking your own grains is an easy place to start.  Go to the bulk bins at your local health foods store and stock up on some basics.  I always keep brown rice, red and white quinoa, spelt berries, millet, rolled oats, and brown rice pasta on hand.  Some grains take longer to cook than others (e.g. brown rice), which is why it is important to have a variety so that you can easily prepare something in 15 - 20 minutes (e.g. quinoa) if you don't have much time. 

Grains are great for quick dinner items like thai quinoa salad, kimchi fried rice, millet and aduki bean salad, spicy tofu and spelt berries salad, pineapple fried quinoa, or simple rice and beans.  Every Sunday evening I make a batch of brown rice and/or quinoa for the week.  Having grains already prepared for the week makes weeknight dinner assembly a snap!

2. Have pre-cooked (or canned) beans handy

Beans and lentils are a wonderful protein-source for plant-based diets and I think they are an important staple in any kitchen.  I prefer to cook my own beans rather than using canned beans because they taste fresher, have less sodium, and are more cost-efficient. I also like to cook my beans with kombu (edible kelp) because it helps to soften the beans while cooking, is a great source of trace minerals, and aids in digestion. 

To help save time, I will cook several big batches of beans once or twice a month and then keep the leftovers in the freezer. Canned beans are also a convientient option if you don't want to cook your own.  (If using canned beans, I recommend Eden Organic brand because they cook the beans with kombu and use cans that do not have BPA in the lining.)   If you have ready-made beans available, then it is incredibly easy to add beans to any dish.  

I recommend keeping your pantry stocked with at least some black beans (for burritos, tacos, or with a simple grain like rice), garbanzo beans (for pureed soups, salads, or a healthy hummus dip),  black eyed peas (for salads and soups), red lentils (for dahl), and grey-green lentils (for lentil loaf or curry).   Black-eyed peas and lentils cook up quickly so you don't have to worry about prepping them ahead of time.  

  

3. Use herbs for flavor

Herbs are one the best ways to add extra flavor to your meals and take your cooking to the next level.  Herbs are incredibly easy to grow indoors and make a great addition to any kitchen window.  My favorites include cilantro, Italian parsley, mint, rosemary, sage, basil, and thyme.  Once cut, I like to store my herbs in a small jar of water in the fridge to keep them perky and fresh for as long as possible. 

If you don't have access to fresh herbs, then keep a variety of dried herbs on hand.  Herbs will help you to add flavor and variety to dishes without resorting to using extra salt.  Herbs also allow you to get more creative with your cooking and feel rewarded (and not punished) for eating healthy!

4. Freeze leftover bananas

Do you ever feel guilty while watching a pile of bananas brown on your counter?  Well, say good-bye to your guilt!  I always keep a well-stocked freezer of peeled, chopped, frozen bananas to use in smoothies or oatmeal for breakfast.  Wait until your bananas are fully ripe (preferably starting to brown) before freezing them because that is when they are the sweetest and have the best flavor.  Once you have a freezer stash of bananas, you are ready to embark on many green smoothie adventures and you will always have an easy and filling breakfast or snack at your fingertips.   

5. Fall in love with salads

Salads are one of my favorite items to make because you can customize them in so many different ways and add your favorite toppings.  If you constantly change up your ingredients then salads never feel boring.  Plus, salads can be assembled fast! 

Start with a base of fresh greens like baby kale, arugula, romaine, spinach, or leaf lettuce.  Then add heartier vegetables like roasted squash, baked beets, roasted potatoes, or green beans. Then add your protein source: baked tofu, beans, lentils, you name it!  Don't forget fun additions like nuts, seeds, avocado, or fresh fruit.  And finally, finish it off with your favorite dressing.  Some of my favorites salads are this hearty winter squash salad, fresh greens with green goddess dressing, spinach and kale salad with pear vinaigrette, green bean and potato salad with miso dressing, and this winter citrus salad.

What are your favorite tips for quick, healthy, and easy meals at home?

15-Minute Mini Veggie Pizzas

Let's get real for a moment, shall we?  After several failed attempts over the past few months, I have come to accept that I cannot make a pizza crust from scratch to save my life.  And if we allow ourselves to get even more real... who wants to make a pizza crust from scratch anyways when my local natural foods store sells perfectly awesome whole-grain flatbreads?  Especially when these perfectly awesome whole-grain flatbreads look mighty cute as the crust for mini pizzas.

I almost hesitate to call this a recipe because it's so easy, fast, and adaptable, but isn't that what a recipe should be?  Start by preheating your oven to 425 degrees.  Lay your flatbreads (or pitas) out on a sheet pan and top with marinara sauce.  Bonus points for you if you have some homemade basil pesto or garlic scape pesto hanging around in your freezer.  Both of these can be used in place of marinara or mixed in with it.

Next, sauté some minced garlic, green bell peppers, and maybe some mushrooms in a little olive oil for about three minutes.  Add the veggies atop your marinara or pesto.

Then top with some other favorite veggies like red onions or broccoli (these don't need to be precooked). Finally, sprinkle with some fresh or dried herbs as desired.  Maybe some red chili pepper flakes if you're feeling zesty.  Bake for 6 - 10 minutes (until the flatbread/pita is cripsy). 

And there you have it... easy peasy veggie pizzas!

It seems silly to me to write out a full recipe for this, so here are some guidelines for those of you that like a more structure: 

• Any flatbread or pita should work as a crust. 
• The cooking time varies depending on what you put atop your pizza. If you have a lot of sauce or toppings, expect it to take 8 - 10 minutes to crisp up.
• I'm not sure what the "proper" portion size should be, but I needed two mini pizzas for my meal.
• It doesn't take a lot of veggies to fill these up pretty quick.  I could fit about 1/3 cup of veggies per pizza. 
• The smaller the veggies are chopped, the quicker the cooking time. (And the easier it is to fit the pizza in your mouth.)
• This is the perfect way to use up leftovers in the fridge.  Got some random extra veggies hanging around?  Toss 'em on the pizza!
• These pizzas are meant to be quick and easy for weeknight dinners, but if you want to make it even easier for yourself: prep your veggies ahead of time so everything is already chopped and ready to go.  Then when dinner time comes, simply assemble and bake!

Quick Meals for Busy, Healthy Living

Right now I am working on practicing compassion with myself.  Last week ended up being a much harder and busier week than anticipated with some really energy-draining situations.  Weeks like that are my least favorite kind.  So instead of mentally beating myself up for feeling exhausted and low, I'm learning how to let myself just be and taking care of myself along the way.

Now that I am back in school and am balancing my education with a full-time job, blogging, starting my own business, and trying to have a healthy, well-balanced life outside of these things I find myself feeling a little overwhelmed at the moment.  That's especially why lots of deep breathing, restful sleep, and practicing compassion with myself is vital right now.

What do you do when you feel overwhelmed in your life?  I thought it might be fun to share my top tips for surviving the busy times in life and I'd love to hear yours.  :)




1.  Take things slow.
When I start getting really busy I find myself rushing around a lot.  Rushing through my workout.  Rushing from the gym to work.  Rushing home from work to work on more projects.  Rushing to get ready for bed. The rushing never ends because I continually feel like I am fighting for more time in my life.

Instead, my new strategy is to take it slow.  I now focus on enjoying my time because chores, workouts, and work take the same amount of time if I rush through it or not.  But by slowing down, I feel more at peace and less stressed.

2.  Rely on your support system.
Having a strong support system is vital for everyone, but it's really important to be able to lean on these  people in busy, stressful times.  At the moment I'm learning how to let things go and be able to delegate more to my partner.  Instead of me doing most of the housework, errands, and care-taking for our cats, she's going to be taking on more of these responsibilities.  My learning curve then is to learn how not to  micromanage her doing these tasks and actually step back so that she can step up.  For someone who usually tries to be in control of everything in their life, this is a little harder for me than it sounds.

3.  Stop the pressure of "right now."
My to-do list feels daunting most days and sometimes everything feels like it has to get done right now.  Instead of jumping from task to task and trying to get everything done as quickly as possible, I prioritize which tasks are most urgent and do those first.  Everything else then gets assigned a time when it will get done and then I have to hold myself accountable to finishing it at that time.  I think this is especially helpful for when I am in the middle of an urgent project and something comes up.  Instead of stopping that project to respond to an email or starting a new task, I really stop and evaluate if it is urgent.  Most of the time, it isn't.

4.  Make your time benefit you.
I work out every morning at 5 am and I usually enjoy my workouts because they help me to feel energized, less stressed, and ready for my day.  However, at the end of last week, I began to dread them.  So, instead of waking up and forcing myself to go the gym, I took two days off and slept in an hour and a half instead. Wow that made a difference.  The key was to actually let myself enjoy the sleep and know that my body needed some extra time to rest.  It definitely worked because by Saturday I was up at my usual time, full of energy, and looking forward to my workout again.

Maybe this example of workouts doesn't apply to your life, but I do think it's important to pick and choose how to use your time to benefit you the most.  Maybe one day you need more sleep and that is more important than finishing some task.  Maybe another day you need to kick yourself off of Twitter, Pinterest, and Foodgawker (ahem, guilty) so that you have more time to focus on bigger projects.  The point is that when we use our time to take care of ourselves and listen to what we really need in that moment, we feel a lot better.

6.  Set aside time for fun.
Fun is so important and when I get busy it's usually the first thing to get kicked off my list.  Instead, this week I made sure to schedule in some down time, whether it was tea with a friend or just playing with my cats.  After all, fun is what makes life worth living.  Don't you think?

7.  Keep meals simple. 
I really believe in the value of home-cooked food and so I rarely eat out except once or twice a month.  This isn't usually a problem, but it definitely becomes more challenging when my schedule fills up.  These are some of my top quick meals that help keep me nourished, sane, and ready to get on with my to-do list.

Pineapple fried quinoa has become a staple at my house.  It's super easy to make the quinoa ahead of time and keep it in the fridge until I'm ready to assemble this.  Then I just prep the other ingredients, throw them into a pan, and out pops dinner.

This lentil loaf is my secret for nights when I won't be home and I want to keep my partner from ordering a pizza or thinking that ice cream counts as dinner.  This is the perfect make-ahead recipe and then it can be stored in the fridge until you are ready to bake it.  Definitely easier than ordering pizza, right?  Well, almost.

I don't eat tofu very often, but when I do, I really love this lemon pepper tofu recipe.  It comes together in minutes and involves ingredients that I always seem to have on hand.  No extra trips to the grocery store?  Big bonus in my book.

Where would I be without salad?  Salad always seems to find its way into my meal rotation and is perfect for quick and easy lunches at work.  This warm winter squash salad is one of my favorites and it's super easy to make the lentils and squash ahead of time (omit the pomegranate if it's too much work) and just throw it in some tupperware and off to the office it goes.

Keep it simple with a big bowl of soup, like this corn and potato soup.  Every Sunday I make a big pot of soup so it can be reheated for quick meals throughout the rest of the week.  Bonus if you have time to make  this hearty cornbread with it.

Even if you find yourself feeling overwhelmed, a tad exhausted, and needing a big vacation (or a big drink) at the moment, a little compassion for yourself, a good night's sleep, and some delicious food can do wonders.

Asian Sesame Salad For One

Have you ever found yourself in a funk where you don't want to do... anything?

Where you just want to blow off all of your responsibilities and watch TV?  That's totally the adult thing to do anyway, right?

I've been avoiding my cycling training, paying my bills, doing my laundry, and weeding my garden for far too long now.  I've even been avoiding my runs for my Couch-To-5k program.  And I'm only in week one. How pathetic is that?

I finally kicked my butt off the couch yesterday and did a 33 mile bike ride.  I'd like to say that it made me feel better, but it actually made me want to avoid everything more.  I'm officially on strike.

However, I might have found the cure:  I can be bribed with food.  If I am promised food, and great food at that, then I can be bribed to pay my bills, do my laundry, and complete my first 30-minute run.  It's a start.

Maybe not everyone wants to be bribed with a salad, but I do.  Especially when that salad contains cashews, green onions, edamame, and a creamy Asian dressing.  Count me in.  If I had avocado and cucumber on hand you can bet those would have made it in here too.

The key to bribing yourself with food is that you have to make it all about you.  I fixed my dinner, poured myself some sparkling water with fresh lemon, and sat down with a nice plate and a cloth napkin.  Even though it was just a salad and just for me, it was a fancy pants dinner.  And apparently that's what it takes to get me through the day.  Lesson learned:  when the going gets tough, the tough gets bribed with food.

Asian Sesame Salad For One

2.5 cups mixed greens

1 carrot, grated

1 green onion, chopped

small handful of cilantro, chopped

1/4 cup cashews

1/2 cup edamame

1/2 cucumber, grated (optional)

1/4 avocado, sliced (optional)

sprinkle of sesame seeds

freshly grated black pepper to taste

Dressing:

1 teaspoon rice vinegar

1 teaspoon extra virgin olive oil

1 teaspoon agave syrup

1/2 teaspoon sesame oil

1 teaspoon tahini

Mix ingredients together.  Toss with your greens. 

Springtime Fiddleheads

Fiddleheads. 

That's right, I said fiddleheads.  Ever heard of 'em?  I hadn't either until a couple of weeks ago when I learned that you can eat young ferns.  No way?!  Way.

Fiddleheads are the tightly coiled beginnings of new ostrich ferns.  They aren't around for very long so if you're interested in trying them, you'd better get to it before it's too late.  They typically grow low to the ground in wet areas and begin to pop up when temperatures start rising in spring.  (Since some fern varieties are toxic, only forage for them if you know how to correctly identify them.)  I was lucky enough to find them this past weekend at the farmer's market.

They have a similar texture to asparagus, but a taste all of their own.  When steamed they become a bit bitter, but boiling helps bring out their sweet flavor. They are also full of antioxidants and omega-3 fatty acids.  Who knew all those nutrients could be packed into one little fern! 

To prepare your fiddleheads, begin by washing them thoroughly to remove any grit.  Snip off the brown ends and store in water until using.  I opted for a simple recipe with balsamic vinegar, but they can be used in place of broccoli or asparagus in any recipe or even used in place of basil in pesto. The possibilities are endless!  What fiddlehead recipes have you tried?

Fiddleheads with Balsamic Vinegar
Serves 2

1 tablespoon olive oil
1/2 yellow onion, sliced into halfmoons
2 garlic cloves, minced
1/2 pound of fiddleheads, washed and ends trimmed
2 tablespoons balsamic vinegar
freshly ground sea salt and black pepper

Add one tablespoon of olive oil to a pan over medium heat.  Add the onion slices and saute for 5 minutes or until onions are translucent.  Add garlic and saute for an additional minute. 

Meanwhile, boil fiddleheads for about 5 minutes, or just until tender.  Drain, then add to the pan with the onions and garlic.  Saute for another 2-3 minutes, until fiddleheads are tender but not mushy.  Add the balsamic vinegar.  Top with sea salt and black pepper to taste.

Roasted Broccoli with Sesame Miso Dressing

Sometime soon I plan to stop talking about this. But until then you'll just have to hear about it.  I mean, I have to tell somebody and everyone else in my life is sick of hearing it.  Guess who got to meet Brandi Carlile this week.

Yep, that would be me.

If you don't know who Brandi Carlile is that has to change right now.  She's an amazing singer/songwriter originally from the Seattle area.  If you haven't heard her music before you need to.  Seriously.  Like right now.  Her new album will also be released on May 3rd and she's performing at a bunch of places around Seattle to celebrate.  Check out her website for more details.    

So here's where I'm going to geek out about this again.  I've been a huge fan of hers for years and have always told people that one day I planned to meet her.  I didn't know how, but I knew it would happen.

The nonprofit organization I used to work for had their annual fundraising event this week and through some of their connections they were able to get Brandi Carlile to perform at their auction.  Their event manager, quite aware of my obsession, texted me as soon as Brandi was confirmed.  Apparently I was the first person to be notified.  I'm just that cool.

And the rest is history.  They had an amazing event and raised over $345,000 to benefit women and girls in the Seattle area.  Brandi gave an awesome performance.  And, at the end of the night, I got to meet her.  And she hugged me.  Twice.  Just sayin.

So, how does roasted broccoli relate to Brandi Carlile?  Quite frankly, it doesn't.  But I figured I had to move on from gushing about her eventually so I might as well follow it with something that you're interested in.

Do you like broccoli?  No?  Hmm, then maybe I should just keep talking about Brandi.

Even if you're not a big broccoli fan, I have a feeling you might like this recipe.  The salty and sweet combination from the miso and agave bring out the best of broccoli's qualities.  Roasting it adds a nice flavor as well, but you could easily steam it instead.  If you wanted, you could even eat the broccoli raw and use the sauce for dipping.

Do you eat your broccoli stalks?  If you don't, you're missing out.  Broccoli florets are great, but I think the stalks are sweeter and even more delicious.  To use them in this recipe, cut the florets from the stalk then simply peel or chop off the outer tough layer of the stalk.  Chop the peeled stalk into pieces and roast with the florets.  They are also delicious raw so I wouldn't blame you if they never even made it to the oven.

Roasted Broccoli with Sesame Miso Sauce
Serves 6

6 cups broccoli florets and stems, chopped
4 Tablespoons white miso paste
2 Tablespoon agave syrup
2 Tablespoon rice vinegar
4 Tablespoons water
3 Tablespoons sesame seeds for topping

Preheat oven to 425 degrees.  Lay broccoli flat on a sheet pan and roast for 20 minutes, turning at least once.
Mix miso paste, agave, rice vinegar, and water together.  When broccoli has finished roasting, either drizzle or toss dressing with the broccoli.  Top with a sprinkling of sesame seeds.