Sunday, July 22, 2012
Meal plans
Ryan and I having been trying out this new meal plan. I love it because I don't have to make any plan of my own. I simply follow this lady's meal plan (a week's worth of recipes for breakfast, lunch dinner, snacks, and dessert) AND I get fantastic new recipes out of it! I can trade out meals when I want to, if I like one better than another, and tweak recipes as I go to make them better or in my own way. It's been great fun so far, and the recipes have been fabulous :)
Portobello Burger
Serves 2:
> 2 portobello steaks, warmed
> 2 gluten-free hamburger buns
> 1/2 cup spinach
> 4 oz guacamole
> 2 roasted red bell peppers (from jar)
> 2 slices of pepper jack cheese (optional)
Reheat steaks. Layer on buns with spinach, guacamole, roasted bell peppers, and cheese. Enjoy!!
> 2 portobello steaks, warmed
> 2 gluten-free hamburger buns
> 1/2 cup spinach
> 4 oz guacamole
> 2 roasted red bell peppers (from jar)
> 2 slices of pepper jack cheese (optional)
Reheat steaks. Layer on buns with spinach, guacamole, roasted bell peppers, and cheese. Enjoy!!
I cannot tell you how delicious this is. It surprised me! Just when I thought the portobello steaks couldn't be any better, heat them up a day later and turn them into a burger and WOW!!!! So freaking good!!
Portobello Steak
Serves 4: (use two of these for the Portobello Burger recipe later :)
> 4 whole portobello mushrooms
> 1 small onion, diced
> 2 garlic cloves, minced
> 2 cups mock beef broth (I used real beef broth because I love the taste of it)
> 6 tbsp balsamic vinegar
> 2 tbsp mirin, sherry, or white wine (I used sherry cooking wine)
> 2 tsp dried thyme
> 2 tsp dried chives
> 1/2 tsp dried basil (I used a couple teaspoons of italian seasoning instead of these last three spices)
Add onion, garlic, and beef broth to a frying pan and cook for about 2 minutes, or until onions begin to golden. While waiting, remove the stems from the mushrooms. Add the remaining ingredients (with the exception of the mushrooms) to the pan and turn to medium. Stir. Add the mushrooms and cover. Cook for 5 minutes. Flip the mushrooms and cook for another 5 minutes. Add water as necessary to keep mushrooms from sticking. Plate and spoon juices on top.
Ryan and I ate these with a slice of bread to help with the texture of the mushroom (we don't eat them often). It is so savory! The flavors are so delicious.
> 4 whole portobello mushrooms
> 1 small onion, diced
> 2 garlic cloves, minced
> 2 cups mock beef broth (I used real beef broth because I love the taste of it)
> 6 tbsp balsamic vinegar
> 2 tbsp mirin, sherry, or white wine (I used sherry cooking wine)
> 2 tsp dried thyme
> 2 tsp dried chives
> 1/2 tsp dried basil (I used a couple teaspoons of italian seasoning instead of these last three spices)
Add onion, garlic, and beef broth to a frying pan and cook for about 2 minutes, or until onions begin to golden. While waiting, remove the stems from the mushrooms. Add the remaining ingredients (with the exception of the mushrooms) to the pan and turn to medium. Stir. Add the mushrooms and cover. Cook for 5 minutes. Flip the mushrooms and cook for another 5 minutes. Add water as necessary to keep mushrooms from sticking. Plate and spoon juices on top.
Ryan and I ate these with a slice of bread to help with the texture of the mushroom (we don't eat them often). It is so savory! The flavors are so delicious.
Strawberries and Cream Oatmeal
Serves 2:
> 1 cup rolled oats
> 8 oz strawberries, sliced
> 1/2 cup unsweetened applesauce
> 1 cup unsweetened non-dairy milk
> 1/2 tsp cinnamon
> 1 tsp raw or brown sugar
Cook oats in 3/4 cup water. Stir in applesauce and milk. Top with strawberries, cinnamon, and sugar. Serve.
> 1 cup rolled oats
> 8 oz strawberries, sliced
> 1/2 cup unsweetened applesauce
> 1 cup unsweetened non-dairy milk
> 1/2 tsp cinnamon
> 1 tsp raw or brown sugar
Cook oats in 3/4 cup water. Stir in applesauce and milk. Top with strawberries, cinnamon, and sugar. Serve.
Creamy Chipotle Corn Soup
Serves 2-3:
> 4 ears of corn
> 1 cup of non-dairy milk (I have used both almond and oat milk and they are both delicious)
> chipotle powder to taste (I used about 1/4 tsp)
Combine half of corn, milk, and chipotle powder in blender. Puree until smooth. Transfer into a saucepan and add remaining ingredients. Heat over low. Add water/milk to thin if necessary. Serve.
> 4 ears of corn
> 1 cup of non-dairy milk (I have used both almond and oat milk and they are both delicious)
> chipotle powder to taste (I used about 1/4 tsp)
Combine half of corn, milk, and chipotle powder in blender. Puree until smooth. Transfer into a saucepan and add remaining ingredients. Heat over low. Add water/milk to thin if necessary. Serve.
Wednesday, July 18, 2012
Breakfast Quinoa Bowl recipe
Ingredients: (serves one person -- I just doubled everything)
> 1/4 cup quinoa
> 1/2 cup non-dairy milk (I used oat milk -- so tasety!)
> 1TBS brown sugar (feel free to use less, especially if you use sweet milk)
> drop of vanilla extract (I actually forgot to include this, but it still tasted amazing)
> 1 cup blueberries
> dash of cinnamon (optional -- tasted wonderful)
Combine quinoa and milk in saucepan and bring to a boil. Turn down to low and simmer until milk is evaporated and quinoa is light and fluffy (add milk as necessary to thoroughly cook quinoa). Add extract and blueberries. Sprinkle with sugar and cinnamon. Serve.
Sooo sweet and delicious! Ryan felt overwhelmed by the blueberries, but I thought it was delicious as it was.
I took these pics in the car, so I can't vouch for the fantastic lighting, but you get the idea.
> 1/4 cup quinoa
> 1/2 cup non-dairy milk (I used oat milk -- so tasety!)
> 1TBS brown sugar (feel free to use less, especially if you use sweet milk)
> drop of vanilla extract (I actually forgot to include this, but it still tasted amazing)
> 1 cup blueberries
> dash of cinnamon (optional -- tasted wonderful)
Combine quinoa and milk in saucepan and bring to a boil. Turn down to low and simmer until milk is evaporated and quinoa is light and fluffy (add milk as necessary to thoroughly cook quinoa). Add extract and blueberries. Sprinkle with sugar and cinnamon. Serve.
Sooo sweet and delicious! Ryan felt overwhelmed by the blueberries, but I thought it was delicious as it was.
I took these pics in the car, so I can't vouch for the fantastic lighting, but you get the idea.
Coming up soon: Creamy Chipotle Corn Soup!
Monday, July 2, 2012
Super easy lunch bowl
Veggie and Rice bowl recipe:
>1 packet of frozen veggies ("Steamfresh" for even more simplicity)
>1 package of sticky rice (microwavable kind)
>Teriyaki sauce (my favorite kind!)
1. Heat frozen veggies (in microwave if using Steamfresh or something similar) ~ 5 min
2. Heat rice in microwave ~ 1.5 min
3. Cover with Teriyaki sauce and eat!
It reminded me of Flame Broiler, but with an even better sauce that won't get you addicted with MSG :) This ended up serving both myself and Ryan.
>1 packet of frozen veggies ("Steamfresh" for even more simplicity)
>1 package of sticky rice (microwavable kind)
>Teriyaki sauce (my favorite kind!)
1. Heat frozen veggies (in microwave if using Steamfresh or something similar) ~ 5 min
2. Heat rice in microwave ~ 1.5 min
3. Cover with Teriyaki sauce and eat!
It reminded me of Flame Broiler, but with an even better sauce that won't get you addicted with MSG :) This ended up serving both myself and Ryan.
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