Category: Peace-Full Eats

Italian Tuna Salad

This Italian Tuna Salad comes together really quick with some staples you most likely have on hand. Refreshing, light, perfect lunch or dinner for a warm summer day.

Salad:

50/50 mix (spinach and spring mix) arugula, cherry tomatoes quartered, black olives cut in half, 1 cucumber peeled and diced, optional: favorite Italian dressing (tip-drizzle along sides of the bowl, then mix it in)

Tuna:

1 can of tuna drained, 1 half avocado, 1Tbs Dijon mustard, 1Tbs capers, fresh black pepper. Mash avocado and mix all ingredients together.

Directions: make salad, then make the tuna mix, top the salad with the tuna. Optional: Sprinkle a tsp of Pesto over the top.

For a vegan option: drain, rinse and smash garbanzo beans in place of the tuna and use vegan pesto.

Red Curry Tofu With Braised Spinach

Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.

It was absolutely delicious and I will be making it again!

Tofu With Red Curry Sauce

Ingredients:

1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.

Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.

Braised Spinach

Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.

Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.

To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.

Berry “Nice” Cream

I needed a little treat this afternoon with our 1st day of hitting the 100 degree mark today.

Quick, easy and refreshing.

Ingredients:

1 cup frozen mixed berries

1/4 cup cashew milk

1 tsp maple syrup

1 Tbs ground flax seed

Mix together in blender or food processor. Scoop into bowl and enjoy.

Optional toppings: fresh berries, chocolate chips, whip cream

Mexican Coleslaw

Mexican Coleslaw.
Fresh, quick, delicious lunch.
1 package coleslaw mix
1/2 can black beans drained and rinsed
1 cup frozen corn, thawed
1/2 cup chopped red onion
2 Tbs chopped jalapenos
2 Tbs dried cranberries. Garlic Salt
Cumin
Cayenne Pepper
Mexican Oregano
Dressing:
1 Tbs honey (or maple syrup if vegan)
1/4 olive oil
1 tsp ACV
Juice of 1/2 orange
Orange zest
Tapatio (a couple shakes)

Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.

Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.

Banana Bread with Oat Flour

All of us are looking for easy recipes using what we already have in the pantry. This is an adaption of my Zucchini bread recipe. I stocked up on oatmeal so Oat Flour was the obvious choice to keep it gluten-free. All you do is grind the oatmeal to make it into a flour.

This is a great recipe for kids. They can measure the dry ingredients, mush the banana with a fork and mix the ingredients together. You can keep it as healthy as you like or you can add some chocolate chips to the batter and a brown sugar crumble on top. This recipe does have eggs since there is not the extra liquid from the zucchini to keep it moist. You could use flax eggs or egg replacer to keep it vegan and a couple tablespoons of apple sauce to bind it and add some moisture.

Recipe: 2 cups oat flour, 1 tsp baking powder, 1 tsp xanthan gum, 1 Tbs cinnamon, 2 Tbs chia seeds, 2 Tbs ground flax seed 3 Tbs PB2, 3 stevia packets, salt, mix together in one bowl. 3 overripe bananas-mashed, 3 eggs 3 Tbs maple syrup, 3 Tbs peanut butter. Mix together in separate bowl. Add wet ingredients to dry ingredients slowly. Add chocolate chips, optional. Line pan with parchment paper add dough and brown sugar crumble, optional and cook for 30 min in a preheated oven at 350 degrees.

Let cool and enjoy.

Pumpkin Spice Creamer and Energy Bites

Pumpkin Spice Coffee Creamer Energy Bites and everything nice

Fall has finally come to Arizona and it is a beautiful 81 degrees today.

The new puppy woke me up at 6 am and I had a can of pumpkin, so what better way to start a Sunday then with a good cup of coffee and some protein packed energy bites to get me through the week.

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Pumpkin Spice Coffee Creamer

1 TBS Canned Pumpkin

1 Tsp Pumpkin Pie spice

4 oz of Non-Dairy Milk (your choice)

Stevia or Monkfruit to desired sweetness

Place all ingredients in a small mason jar and shake until well mixed.

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Pumpkin Energy Bites

1 Cup Dates

1 TBS Molasses

1 TBS Maple Syrup or Honey

2 TBS Peanut Butter or Almond Butter

2 Tsp Vanilla Extract

1 Cup Oatmeal

1 Scoop Protein Powder

2 TBS Hemp Seed

2 TBS Chia Seed

2 TBS Flaxseed (ground)

2 Tsp Pumpkin Spice

Salt (to taste)

2 TBS Dried Cranberries

2 TBS Raw Pumpkin Seeds

1/4 Cup Chocolate Chips

Directions:

In a blender or food processor mix dates, molasses, syrup, nut butter and vanilla. Then add dry ingredients and pumpkin, mix again. Scoop out into a bowl and fold in cranberries, seeds and chocolate chips. Roll into balls and refrigerate.

Cauliflower Rice Taco Bowl

Happy National Guacamole Day!!

Today I made a simple and easy lunch to help celebrate the beloved avocado but keep it low carb. Over the weekend I attended the Rockin Taco Festival and had my share of tacos, tortilla chips and margaritas. Which means its time to get back on the wagon with some healthier meals.

Here are the ingredients I used.

Directions:

Cook Cauliflower rice with your favorite taco seasoning and then add the Jackfruit (I used the microwave. “Rice” for 3 minutes, added the Jackfruit and cooked 2 more minutes) per directions on each package.

Top with lettuce, tomato, jalapenos and of course….your favorite guacamole.

Meal Prep Sunday

Sunday, Football, Meal Prep, Mimosa!

Who says you can’t have fun while you plan for success.

I prepped dinner for tonight- Chicken Breasts stuffed with Herbed Ricotta wrapped in Bacon for the family. Potatoes scrubbed and ready for the oven and using frozen green beans. (I will be having salmon and veggies)

Cleaned and cut-up veggies for snacks for football today and also for the week. Plus some grapes and whipped a batch of Deviled Eggs for today.

Saved some hardboiled eggs for grab and go breakfast for my hard-working husband and son.

Cut-up chicken into strips and seasoned for fajitas (I will make Jackfruit tacos for myself that night) and have a batch of Spanish rice ready to warm up plus frozen cauliflower rice. Bought a bag of frozen bell pepper strips to make dinner quick and easy that night.

Now its time to enjoy some healthy snacks, sit down to watch some Football and just maybe enjoy another mimosa. What are you Meal Prepping today?

Pesto Veggie Pasta

1 package frozen Zucchini Noodles

2 TBS favorite Pesto

1 1/2 cup quartered Grape Tomatoes

2 Tbs Sundried Tomatoes

1 can rinsed, drained Cannellini Beans

2 handfuls of Baby Kale

Fresh Basil

Nutritional Yeast (optional)

Directions:

Cook Zucchini Noodles to package directions. Drain water out. Add all ingredients into pan and cook 3-4 minutes until flavors combine and heated through.

Meal Prep Monday- Marinated Tofu

Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.

Peanut Butter Blondies

Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.

Ingredients:

1 15 oz can Garbanzo Beans

1/2 cup Peanut Butter

1/4 cup Blue Agave Syrup

1 TBS Vanilla Almond Milk

2 Tsp Vanilla Extract

1/2 Tsp Sea Salt

1/2 Tsp Baking Powder

1/4 Tsp Baking Soda

1/2 cup Chocolate Chips

Preheat oven to 350 degrees.

Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.

Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.