Yummy, Spinach and Cannellini Soup

With a few staples in the pantry you can create fresh and filling healthy meals by adding a seasonal ingredient or two.

Cannellini or white kidney beans, garlic, yellow onion and coconut oil are always on hand.

A bunch of fresh spinach added to a few simple staples puts this meal over the top.

Coconut oil, garlic and yellow onion sauté until soft and then add spicy and beans.

Add a few cups of water and allow the everything to simmer together.

I have been avoiding soup bases and bullion because they contain MSG…even the vegan brands, for the most part.

This dish doesn’t need it.

The richness of the coconut oil makes this soup tasty without any added chemicals.

This meal is very clean and filling.

Talk about cheap!

There is no excuse not to eat well when you can have a meal like this in minutes.

Enjoy and share!

Spinach, Mushroom and Cheese Bread; For Lack of a Better Name!

It’s not really bread.

It’s dough from my favorite pizza place spread with veggies and cheese and egg.

I happened to have these items in the fridge.

I sauteed the spinach and mushrooms with some crushed garlic and olive oil.

While the bread is raising let the sautee mixture cool and whisk together two eggs; reserve 2 TBSPN to brush on the loaf after you roll it.

Spread the mixture evenly being sure to go all the way to the ends.

Roll the loaf and cover with the egg wash.

Some of the mixture may seep out, try to contain it.

Bake at 350 degrees for about 30 minutes or until deep goden brown.

I tried to get photos of the finished product but this was devoured in minutes.

It is great for kids lunches, a travel meal or anytime you want a filling, satisfying treat; hot or cold.

Warm this up sliced in the oven like toast and the edges get crispy. Just delicious!

Meatless Monday! Easy Summertime Meals that are Healthy and Light for Busy Families!

Summertime around here has meant a huge flurry of activity.

The hot and steamy weather hasn’t slowed us down much but appetites tend more toward light and flavorful rather than rich and filling.

And the schedules are all over the place! From sport activities to musical gigs, weekend getaways and family gatherings I find that preparing and serving nutritious meals is more challanging than ever.

Especially when I am not there to supervise everything!

Well, I’ve learned to “let go” and create easy, ready to prepare and assemble food for my family; even the picky ones.

I have been in the habit of keeping a big container of cooked brown rice in the fridge.

I also will sautee corn with cilantro and onions and keep that around.

In addition, I’ll chop green onion and fresh cilantro and keep that in the fridge, also.

There are always cans of organic vegetarian beans or refried beans in the panty.

I also make sure to keep stocked up on ripe avocados and limes.

By having these ingredients handy eating on the fly is healthy and quick.

Even the little ones can do it; even the chronically lazy!

We also like to garnish with fresh salsa and a tangy homemade yogurt or sour cream.

This meal and it’s many variations has become a summertime staple that everyone can enjoy and customize to their own preference.

Burrito style for those who are always running late and eating on the way or pizza stlye with a little Manchego cheese for weekend movie night.

So, don’t get frustrated get creative!

These budget friendly meals are flexible. Use what you have around and get fancy when the budget allows.

They are built in to be nutritious so you just can’t go wrong!

With only healthy options even the least culinary inclined among you can’t help but choose something delicious and nutritious while you enjoy a little fun in the sun!

Spinach Fettuccine with Mushrooms and Basil Pesto!

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Spinach fettuccine with sauteed baby portobello mushrooms, pesto and shaved parmesan makes a great meatless, filling and nutritious meal.

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Along with this beautiful salad of fresh yellow peppers and avocados our vegetarian meal satisfies everyone.

Annie’s Green Goddess dressing makes this salad heaven!

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Boil spinach fettuccine, al dente.

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Sautee the mushrooms with olive oil and garlic slices.

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And mix in your favorites. I love basil pesto which I make myself.

I make it vegan and fresh!

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Shaved parmesan and a drizzle of olive oil make this fantastic!

Spinach Spirals with Goat Cheese and Roasted Red Pepper!

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Super easy and so delicious!

Whole grain spinach spirals and red pepper are perfect paired with a creamy goat cheese sauce.

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I roasted the pepper in the oven at 350 for about 20 minutes then chopped them and threw them into the boiling pasta water for abot 10 minutes.

This infused the flavor a bit and softened the peppers.

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I started with about 2 tbsp. of butter, 2 cloves crushed garlic, 1/2 cup of half and half, and 1 cup of sour cream.

Let this simmer for a few minutes then add a half a cup or more to taste of soft goat cheese.

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Drain the pasta and mix in the goat cheese with the red pepper and stir.

Add salt and pepper to taste.

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This is a great meatless meal, nutritious and filling.
Enjoy!

Celebrating Winter Sunshine with Buckwheat Soba Noodles with Green Curry Coconut, Red Pepper and Asparagus!

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This is not so much a recipe as one woman’s quest for a fresh and spicy meal on an unusually warm and sunny winter day!

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A trip to the neighborhood grocer yeilded fresh ginger, avocados, limes a jar of green curry paste, soba noodles….
You get the idea.

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This dish is quick and easy to prepare.

I can’t get everything cleaned, cut, chopped and sauteed before the noodles are finished cooking.

You will want to time it so that you don’t overcook them.

I sliced some ginger with the red pepper and asparagus and added a little coconut oil to lightly sautee the veggies.

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You can put this together pretty fast.

Squeeze fresh lime juice over everything before serving, it really brightens the flavors!

Toss chopped cilantro into the draining noodles to gather just enough heat to bring out the herb’s pungent aroma!

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Fresh avocado is creamy and perfect with the spicy green curry and coconut sauce.

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I also made a batch of whole wheat linguine but the soba were slightly better.

Not in flavor but in texture.

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Try this for a nice meatless meal that is flavorful and filling.

Brown Rice with Tofu, Scallions, Ginger and Black Bean Sauce!

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After a long Saturday spent writing; cooped up in the house on a snowy afternoon I just needed something fresh, spicy and satisfying.

Brown rice with tofu and black bean sauce was the ticket.

Ginger and scallions added the fresh crunchy spicy thing.

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Make sure to sautee the ginger or add it while the rice is boiling.

Too raw and it can be intense!

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I added alot of crushed red pepper.

I love the heat!

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Toasted Oatmeal with Walnuts, Raisins and Coconut Milk!

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It is hard to find a better breakfast than oatmeal.

For the money it is a big nutritious bang for the buck.

It is also tasty, filling and healthy!

I lightly toasted 2 cups of steel cut oats in 2 Tbspns of unsalted butter.

Then add 1 cup raisins and 1 cup walnuts.

Let everything toast until it smells like popcorn and has a deep golden brown color.

I then added 6 cups of water and 2 cups of light coconut milk.

Add a pinch of sea salt; nutmeg and cinnamon to taste!

Allow to cook on medium to low heat for about 1/2 hour or until all the liquid is absorbed.

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I added some shredded coconut.

This breakfast will get you through your day with energy to spare!

I will even have a bowl for dinner or a snack.
It’s that delicious and satisfying!

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What to do with Party Leftovers!? Crudites get re-made with Linguine and Feta Cheese!

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I hate to waste food. So after a recent party instead of just tossing the leftovers, I made an effort to to come up with a meal that utilized the crudites that were left.

I didn’t want another raw food meal or a stir fry rice thingy.

This reminds me a little of pot roast; vegetarian style , of course.

It kind of looks like that, don’t you think?

I just sauteed the vegetables as they were, added them to some linguine added feta cheese, balsamic vinegar and Ghee. You could also use butter.

This was a complete meal and quite different from the ingredients original incarnation.

My secret ingredient ? Live music in my kitchen!

Check out this video performance of “Summertime” by Dolinar Spahija!

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Basmati Rice with Leeks and Shitake Mushrooms!

011rice with leeks and mushrooms

How can you go wrong with leeks and shitake mushrooms?

The real secret to this dish is the method.

The leeks, mushrooms and rice are all sauteed in butter and olive oil.

This adds flavor and texture to the veggies and it toastes the rice a bit adding flavor, as well.

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To finish off add 2 cups of vegetarian broth for every cup of rice and cook on medium heat in a covered skillet.

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