Quick and Simple Dinners: Zucchini Noodles

     I received a spiral slicer for Christmas that I had not yet had the chance to try. I had a few zucchini just sitting in the fridge so I figured this would be the perfect opportunity. I am not an avid zucchini fan, but these zucchini "noodles" were quite yummy.

Zucchini Noodles

3 small zucchini, cut with a spiral slicer
4 cloves of garlic, minced
1/2 Tbs. Extra Virgin Olive Oil
Sea salt
Freshly ground pepper

1. Heat oil in large skillet. Add garlic and saute, until fragrant, about 1 minute.

2. Add zucchini and saute until just tender, about 5-7 minutes. Remove from heat and season with salt and pepper.

3. Top with your favorite marinara sauce and feta or Parmesan cheese.

 

Staples and Sides: Quick-Roasted Asparagus

     I always try to have a green vegetable prepared for every meal and this recipe is a frequent go-to. Not only is it delicious, but takes just minutes to prepare. Like other green vegetables, asparagus is packed full of vitamins and mineral like vitamins A, C, and K, folate, and iron.

 Quick-Roasted Asparagus

 

 1 bunch asparagus, rinsed, 

1/2 Tbs. Extra Virgin Olive Oil

Sea salt

Freshly ground black pepper

1. Preheat oven to broil. 

2. Trim tough ends from asparagus and place on a rimmed cookie sheet. Drizzle with olive oil and toss to coat well. Season with salt and pepper. 

3. Broil asparagus until bright green and tender, about 5 minutes. 

Tip: Keep a close eye on the asparagus to ensure it doesn't burn, it will cook quickly!

Staples and Sides: Tempeh "Bacon"

     Tempeh is often neglected in preference of the more familiar tofu; however, it has a wonderful texture and endless versatility. Made from fermented soybeans, it is commonly used in Indonesia and other Asian countries. It is a great nutritious food for vegetarians and meat eaters alike. One serving of tempeh contains 22 grams of protein, which is almost half of the recommended daily intake. In addition, it contains 15% DV of calcium, 20% DV of iron, and 48% DV of dietary fiber.

Tempeh Bacon

      This may not be a substitute for real bacon (for those of you that do eat real bacon) but it is delicious nonetheless. Plus, it does not come with those artery clogging side effects. This is great eaten alone or used as a part of another dish.

 Ingredients
1- 8 ounce block of tempeh
3 Tbs. real maple syrup
3 Tbs. tamari soy sauce
3 Tbs. water
2 tsp. liquid smoke

1. Steam tempeh in steamer basket for 10 minutes. Meanwhile, mix together the remaining ingredients in small bowl for the marinade.

2. Remove tempeh from steamer basket and allow to cool. Slice tempeh thinly.

3. Place tempeh slices in a container with lid and pour the marinade over the top. Place lid on the container and shake until tempeh is well coated. Allow to marinate for 20-30 minutes (longer for a stronger flavor), shaking occasionally, to ensure tempeh remains fully coated.

4. Heat 1-2 Tbs. oil in a large non-stick skillet over medium heat. Add tempeh to the skillet and cook 2-3 minutes per side, or until slightly browned. You can cook longer for a crispier "bacon".

5.  Remove from heat and enjoy!



Tonight, I used my tempeh "bacon" on top of spinach and broccoli pizza.

Guilt-Free Dessert: Banana-Millet Pudding

      Have you ever heard the saying, “If you can’t come up with the beginning, then just start in the middle.”? Though I believe that advice is generally meant to be applied to college papers, I decided to apply it to my blog. For weeks now, I have been trying to decide the best way to write an introduction for this blog and I have come up with exactly zero ideas.  So, I have decided to skip the introduction for now and start in the middle—with food.  And of course, there is no better food to start with then dessert. 

Banana-Millet Pudding with Strawberries and Toasted Coconut

     For those of you unfamiliar with millet--it is not just bird seed. Like quinoa and amaranth, millet is considered to be an "ancient grain". Basically, that means that it has been used for centuries and has remained relatively unchanged. Ancient grains, like millet, have not been extensively farmed and genetically modified as have more commonly used grains such as corn, wheat, and rice. Millet is widely used in many African countries and also in parts of Asia. It is a good source of protein and is also gluten free. You can find millet in health food stores, international grocery stores, and in some larger supermarkets.

     This pudding in similar to traditional rice pudding without all the sugar. The bananas add natural sweetness. I have also used skim milk to reduce the fat content. 

Ingredients:

1-2 Tbs. Extra Virgin Olive Oil or Coconut Oil

1 cup millet, rinsed, and picked through

2 cups water

3 cups skim milk

2 Tbs. agave nectar

2 ripe bananas, mashed

Fresh sliced strawberries

Toasted coconut

1. Heat oil over medium heat in a medium saucepan.

2.  Add millet to saucepan and cook, stirring frequently, until millet is fragrant and golden brown, about 3-5 minutes.

3. Add water to saucepan and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

4. Add milk and agave nectar to saucepan and bring to a boil over medium low heat, stirring frequently. Reduce heat and simmer, uncovered, for 8-10 minutes, stirring constantly, until mixture is thickened. Remove from heat.

5. Stir bananas into mixture. Chill for 2-3 hours. 

6. Serve layered with strawberries and toasted coconut.