Wednesday, April 30, 2014

Avocado, Mozzarella & Pomegranate Grilled Cheese on Whole Grain Rye

So I've been pretty obsessed with Pomegranates lately- I've been putting them on everything and when I do see them at the store..I buy them all!




What you need:
Whole Grain Rye Bread
Fresh Mozzarella
Pomegranate perils
Sliced Avocados
Olive Oil




What to do:

1-put it all together :) in a fry pan with lil bit of Olive Oil on medium heat for 1-3 mins and flip keep covered to get the cheese nice and melted

EAT AND ENJOY!!!


Protein Packed Lentil & Quinoa Burgers

This recipe is great to make in large batches and freeze the access patties for future easy peezy dinners! I just make a ton and throw it all together, when I pull from freezer I just fry in some olive oil and coconut oil. This is one of the meals I stocked the freezer with for after the baby was born!

5 servings

I'm no pro photographer so this is what real food looks like! 
8-10 Shitakke Mushroom heads
2 tablespoons Extra Virgin Olive Oil
2 Tablespoons Coconut Oil
3/4 cup diced onions
splash of sherry or Apple cider vinegar
3 large minced garlic cloves
1 tablespoon of wheat free Tamari or Braggs Liquid Amino
1/4 cup fresh chopped parsley
dash or two of black pepper
goat chz crumbles
1 cup cooked lentils
1 cup cooked quinoa
1 large egg beaten
1/2 cup of Panko (healthier then bread crumbs)
4 teaspoons of Dijon mustard or spicy mustard

5 whole grain or gluten free buns (I made homemade)
lettuce
tomato
veganaise (instead of mayo)


To prepare:

1- Finely chop the Shittake Mushrooms (only the caps throw the stems away), set aside

2- Heat a tablespoon of OliveOil/Cocnut oil in a large frying pan over med heat and carmelize the onions, once the onion are good and carmelized splash a tad of sherry or Apple cider Vinegar and cook it away to really give it a carmel flavor, ohhh sooo good!!

3-add mushrooms cook 2-3 until soft, add minced garlic and tamari. Cook another minute, add parsley and black pepper and lentils stir well and cook another minute.

4- Add that Lentil mix into your food processor and pulse it all up.

5- In a big bowl, combine the lentil mix with egg, quinoa, panko, mustard and goat cheese crumbles. It should be moist be not really wet.

6- divide them into 5 even patties (I used a burger shaper thing I had that came with my burger freezing tupperware :) then refrigerate for at least 30 mins  OR overnight.

7- Then fry up in a tad of olive oil/cocnut oil mix about 5-6 mins. Add to buns and top with lettuce tomato and veganaise!




Roasted Acorn Squash Stuffed with Wildrice & Cranberries


This is another recipe I make a large batch of and just freeze (rice) so next time around just pull the rice from freezer and saute the rest of the ingredients to throw and flavor rice while roasting the acorn squash and your done. As always try to use as many organic ingredients as possible!

6 servings

What you need:

3 Med sized Acorn Squash (1/2'd & de-seeded)
1 large Diced Onion
tbsp. Extra Virgin Oilve Oil
2-3 stalks diced celery
1/4 cup dried cranberries (I use unsulfered low sugar)
1/4 cup pecans or walnuts (optional)
2 cups cooked wild rice (cooked in Low sodium veggie broth)
maple syrup

What to do:


1- Heat oven to 450 degrees. Place Squash cut side up drizzle with maple syrup and lil olive oil. Roast 25-30 until soft.

2-In a large fry pan saute onions and celery in extra Virgin Olive Oil till translucent add in the cranberries and pecans stir for about a minute and add the rice. Salt and pepper to taste.

3- Stuff the rice inside each of the acorn squash and serve!!


If you try this recipe! Post a pic below or comment below on how it was!!