Mother of the Year

Last night I decided to make my Lime Buttered Salmon. I love eating my salmon with brussel sprouts so that's exactly what I did. In fact, I love making brussel sprouts with just about everything. It has become my favorite side vegi, and my kids too. Yep, that's right. I remember the first time I served it to them, the look in their eyes were like, "ya right mom, your kidding me right?!". After a little bribing they finally tried them and loved them! I knew they would. (and yes, for a moment I did feel like Mother of the Year). The reason for this is because they are not steamed but instead roasted. So long are the days of steamed brussel sprouts that have a nasty bitter taste to them. And hello roasted perfection.

Roasted Brussel Sprouts with Garlic and Lemon

Preheat oven to 400 degrees

1lb brussel sprouts
1 to 2 tablespoons of olive oil
salt
pepper
garlic powder or 1 clove of fresh garlic, minced
1/2 lemon

Half the brussel sprouts and place in a bowl. Mix sprouts with olive oil then lay them evenly on a baking sheet. Season with salt and pepper.

Cook for 10 minutes, stir and then sprinkle with galic. Place back in oven for an additional 5 to 10 minutes until tender and leaves start to brown.

Remove from oven and squeeze lemon over the top. Enjoy!

A Real Vegetarian Dish

This dish has become a fast favorite of mine for many reasons. The first, obviously, is that it tastes great. I love stir-fry dishes but usually never eat them because they either contain soy sauce, sugar or in most cases both. This paticular recipe calls for hoisin sauce which contains, you guessed it, sugar (and vinegar). So what I did was I made a peanut sauce to subtitute the hoisin. Yummy! It was fantastic! It's a little more work but if you make it ahead of time, then your fine. I use any extra peanut sauce for salads and rice dishes. I like to make this dish as a main course because it is a little too time consuming for me to just be a side dish. I added a whole other 8 ounces of extra firm tofu in the mix (or you can just keep it on the side for extra protein) and serve it over brown rice.

Green-Packed Stir Fry with Fresh Herbs

Sesame oil
8 ounces extra-firm tofu, cut into slices 1 inch long and as thick as a pencil
3 cloves garlic, minced
5 green onion, chopped
1 (1-inch) piece fresh ginger, peeled and grated
3 small red chiles, chopped
1/2 bunch thin asparagus (about 1/2 pound), trimmed and cut diagonally into 1-inch slices
1 generous handful of cashews or peanuts, coarsely chopped
4 generous handfuls of spinach leaves, stemmed
Grated zest and juice of 1 organic lime
2 tablespoons of peanut sauce (see * below for ingredients)
1 small handful fresh basil, slivered
1 small handful fresh mint, slivered
Fine-grain sea salt

When you have all of your ingredients prepped, arrange them within arm's reach of the stove. Heat a small splash of sesame oil in a wok or large nonstick pan over medium-high heat. When the oil is hot, add tofu and cook for a couple of minutes, unitl the tofu is golden. Remove from the pan. (You can also cook the tofu in a dry nonstick or well seasoned pan.)

Add another splash of oil to te wok and, as soon as it's hot, add the garlic, green onions, ginger, chiles, and asparagus. Stir for 1 to 2 minutes, then add the nuts and spinach and stir for another minute, or unitl the spinach wilts and collapses. Return the tofu to the pan. Stir in the lime zest and juice and the peanut sauce. Cook for another minute, stirring constantly.

Remove from the heat and stir in the mint and basil. Season with enough salt to make the flavors pop, starting with a few generous pinches. This Serves 2 (generously) as a main dish, 4 as a side. Enjoy!

*Peanut Sauce

1/3 cup natural smooth peanut butter
1 tsp. garlic powder
2 tablespoons lemon juice
2 tablespoons Bragg's Liquid Aminos
1/4 cup of canned unsweetened coconut milk
3 tablespoons of water

Smooth everything together in a small saucepan and heat thoroughly on low heat.

Pig Out! Herbivore Style.....

This recipe is an updated version of my Warm Nutty Salad that I posted last year. I have been making it for lunch almost every single day since then, if you can believe it. It's true, I'm addicted. But it's the healthiest habit I've ever had! Even when I'm not able to eat it at lunch, I'll try to make sure I have it for dinner. It's that good in my eyes. As a matter of fact, it's become quite popular over the past year with my family and friends. Everyone close to me demands it when they come over and many make it themselves. If your wondering what makes this salad so special I can tell you it's a combination of many things. I need to take a picture and post it this weekend so you can see how beautiful it is. Every component I've added is super healthy for you. And it's hearty and filling. Darling, this is no ordinary salad.


Warmed Tahini Salad:


2 tablespoons olive oil
2 handfuls of organic spring mix
1/2 red bell pepper, chopped
1 tablespoon whole roasted flax seed
1 small clove of raw garlic
1/2 avocado
1/4 red onion, chopped
small handful of raw unsalted sunflower seeds
small handful of grape/cherry tomatoes, halved or quartered
Salt
1/2 lemon
2 tablespoons of raw tahini
1/2 brown rice tortilla, optional


Heat olive oil over medium/low heat in a small fry pan and add onion and sunflower seeds. Cook until onions are soft and seeds are lightly toasted, about 4 to 5 minutes.


 Meanwhile add avocado to your bowl (pasta bowl or plate works the best) and add lemon juice and a sprinkle of salt. Mash with a fork.


 Add the spring mix to the avocado and chop. Then add the peppers, tomatoes and flax seeds. Squeeze any additional lemon juice on the top.


When the onion mixture is done, turn down heat to a simmer and add garlic and tahini. Warm tahini for about 30 seconds or so and then pour mixture over the salad. Mix everything well and salt to taste. I love to eat it wilth a brown rice tortilla that I heat up in the same pan as the onion mixture for a extra boost in flavor. This serves 1. Enjoy!