One thing I love about my best friend is our constant texts throughout the day…dogs, horses, sometimes our men, (Mars/Venus!) and of course, food. “Whatcha makin tonight?” is a common one. In the winter we can both eat our weight in roasted Brussels Sprouts so when I answered the standard question with “I’m not sure yet…something with Brussels?” She said add the Quinoa and with the idea sparked, this super simple, delicious winter recipe was made. I’m thankful for the ideas we bounce off of each other and especially being able to stay in touch across the country through something we both love, food.
I’m not usually a fan of faux meat products, but once in a while I crave the texture and flavor of a comfort food like chicken tenders or in this case, pan-fried sausage. Most of the time I love a good panko crusted veggie, fried tofu or crispy eggplant but I must say, Field Roast “sausage” is de-liscious!!
We tried the Smoked Apple Sage – “a savory combination of apples and sage anchored with yukon gold potatoes with a subtle hint of hickory smoke”. We pan-fried it in olive oil and it got super crispy and browned, reminiscent in texture to moms breakfast sausage. In fact, we both “mmm”ed repeatdly. When mixed in with the pillowy gnocchi and olive oil it tasted better than the real deal. Not to mention they are made with all natural (soy-free) ingredients, pack 26g of protein and only 10g of fat:
We used Pumpkin Gnocchi this time, and sprinkled a bit of grated Brazil Nuts over top. The next day, we split some soft pretzel rolls and added some pan-fried sausage with a bit of broccoli slaw on top…equally YUM.
We haven’t been this impressed with a store-bought product in a long time. If you’re a plant predator or just looking to cut down on your meat consumption a little, go buy some Field Roast sausages, you will be pleased! (Found in the frozen section next to vegan/vegetarian products like “burger” patties etc.)
Sometimes you just want a big ‘ole sandwich to sink your teeth into. I also wanted something flavorful enough to stand up to my delicious heirloom tomatoes. We loved the bite of the crisp tofu with the juicy warm tomato and creamy avocado on a toasted kalamata olive roll. This would be great on toasted multigrain bread too!
I was inspired when I saw this picture on Happy Healthy Life.
This came out of a desire to eat some items in the fridge that needed to be used. Honestly, I had never had okra before and was inspired to grab some at the Farmer’s Market to try. According to online foodies, it needed to be thinly sliced right before you cook it and pan-fried super hot to sear in the moisture. The polenta I sometimes buy in the prepared rolls at Trader Joe’s or Wegmans, just slice and brown on each side. We had dinner in under 30 min. and no food went to waste, perfect.
Polenta is made from cornmeal and can be bought in tubes in the produce at Wegman's or in the Italian section of most grocery stores.
half a large onion, diced
1-2 hot peppers of choice (or sub mild)
3 garlic cloves
Okra, about ½ lb. rinsed and dried in kitchen towel
Tomatoes, diced about 1½-2 cups
1 cup veggie broth (or water mixed with veggie bouillon)
Saute onion, peppers and garlic in a large saute pan with a little olive oil.
Heat a separate saute pan over high heat, add vegetable oil. Slice okra on bias to get longer slices. When oil begins smoking, add sliced Okra in single layer. Let sear, then stir to flip. Total of only 3-4 minutes cooking time.
Add to sautéed veggies, add tomatoes, few tablespoons of tomato paste or ketchup and broth as well. Salt & lots of cracked black Pepper.
Meanwhile slice polenta, spray okra pan with oil and begin browning one side over medium high heat. About 3 min. check for browness/crispness and flip.
Taste Okra mixture, adjust seasonings/more tomato paste, add hot pepper flakes if desired.
Cook eggs over easy when all is done and seasoned to liking. (Crack in medium high heat pan sprayed with oil, let cook until whites almost set and bottom browned, season heavily S&P, flip, turn off heat.
Plate browned Polenta, Okra & Tomatoes and egg on top.
Dino-what? As perplexed as the checkout people at the grocery store were, the two names I knew to look it up under were Dinosaur or Lacinato Kale and they couldn’t find it. Oye…few minutes later a checker sprinted back “Tuscan Kale”. Alrighty then, this yummy dark leafy green has 3 names. It’s also one of my favorite new things to eat in the following salad. Thanks to MommaPea over at Peas & Thank You for turning me onto this fabulous idea!
I’ve had clients and friends use this ‘recipe’ for their whole families; as a quick breakfast or yummy lunch on the run, for kids before games, active teens, sick elderly relatives etc. This is just a variation of our favorite, beneficial ingredients. You can read more about why I like this protein powder here.
This is a great quick supper. I was craving Chipotle after a late Friday work day but decided to whip this up quickly instead. I had recently made the Salsa Verde Enchiladas with cashew sour cream so had black beans and sour cream on hand. I just made some mini Cowgirlbeans tortillas to serve on the side and my craving was quickly quelled.
A quick fix supper or lunch when you're craving a little cheesey-ness. Daiya mozzarella is the only non dairy "cheese" that actually tastes like, melts like, browns like cheese. It is made from tapioca root but magically tastes like mozzarella. Go figure.
½ Onion, sliced
2 cups Broccoli, bite size
Handful Mushrooms, sliced
1 Zucchini, diced
¼- 1/2 cup Chickpeas
Daiya Mozzarella, ¼ cup
Heat pan over medium high heat
Spray with olive oil
Add Mushrooms, saute until beginning to brown
Add all other veggies, sprinkle with Garlic Salt
Throw in chickpeas, stir to combine, Saute until all browned and tender crisp
Sprinkle Daiya mozzarella over top, brown in oven if desired