Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
A wonderful protein packed vegan meal that will satisfy the heartiest appetite. There is loads of protein from the quinoa and the garbanzo beans.
Not only was this recipe really filling and nutritionally packed but it was really pretty to look at.
I just love heirloom tomatoes. I always use them instead of regular old cherry tomatoes. Not only do they give a nice pop of color but the different colors have subtly different flavors.
There are several steps but they are really easy steps so making this little vegan, paleo masterpiece is a cinch. Next time I make this I may add another veggie just to punch the already awesome nutrition factor even more. I’m thinking peas or corn or both!! If I do, I’d use organic frozen veggies and add them at the same time I add the onions.
Quinoa, Garbanzo Bean and Heirloom Tomato Stuffed Eggplant with Tahini Sauce
1 cup dry quinoa (Use pre-rinsed or rinse it yourself. I always purchase organic pre-rinsed).
1 package of heirloom tomatoes, quartered
1 - 15 oz. can garbanzo beans or chickpeas, rinsed and drained
1 - 5 oz. package of shiitake mushrooms, sliced with stems discarded
2 teaspoons minced garlic
½ teaspoon cumin
dash of salt/pepper
olive or coconut oil
½ cup tahini
½ cup water
3 Tablespoons fresh lemon juice
1 teaspoon minced garlic
dash of salt and pepper
Preheat oven to 375 degrees.
Combine all of the TAHINI DRESSING ingredients in a blender, Nutribullet or Vitamix, you get the idea. Blend until creamy and smooth. Set aside.
Slice each eggplant lengthwise and carefully scoop out the innards of each, set aside and dice up the scooped eggplant to use later. Be careful not to scoop too much, you don't want the skin to tear by making it too thin.
Drizzle a ½ Tablespoon of oil into each half and rub it into the 'bowl'. Place each eggplant half bowl-side down on a greased cookie sheet.
Bake for 15 - 25 minutes until evenly cooked and soft but not mushy.
Prepare quinoa. Place 1 cup of uncooked quinoa and 2 cups vegetable broth in a pan on high heat. Bring to a boil, stir, reduce to a simmer, cover and cook for 15 minutes stirring every 5 minutes.
While quinoa is cooking prepare the remainder of the filling. In a large pan heat 1 Tablespoon of oil on medium heat.
Add onion to pan and saute for 5 - 7 minutes until soft and slightly browned.
Add garlic and saute for 1 - 2 minutes.
Add tomatoes, mushrooms, diced eggplant and garbanzo beans. Lower heat and saute for 5 - 7 minutes, stirring frequently.
Add cooked quinoa, cumin, salt and pepper. Stir to combine thoroughly.
Scoop big spoonfuls of your quinoa mixture into each 'eggplant bowl'.
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free
This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.
I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂
I marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!
Chopped up some baby bok choy stems and reserved the leaves.
Sliced up some shiitake mushrooms.
I placed the cod on a greased sheet. I just sprayed it with some coconut oil.
While the cod was baking I cooked up the bok choy and shiitake mushrooms.
After baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
Easiest, tastiest and prettiest little side dish. For some reason, when you stack sweet potato slices into little towers, they taste even more amazing than normal. Make as a fancy schmancy side dish or just a fun way to eat your veggies.
Just a few steps. First, slice…I used longer and skinnier sweet potatoes because they will fit in the muffin tins better than really fat ones.
Second…Drizzle melted ghee (or butter), olive oil or coconut oil for a vegan option, stack the slices high in your muffin tin and bake. When I say stack em high, I mean it. The ones below were stacked well over the muffin cavity and you can see how much they shrunk down.
Once done, scoop em out with a spoon and enjoy. They are also a nice alternative to butter soaked sweet potatoes at holiday dinners. They’ll go quick so you’ll want to make at least 2 trays full.
Natural Homemade Deodorant – Safe and Very Effective
After 3 years, I figured it was about time that I share my recipe for the homemade natural deodorant I use. Minimum of 3 ingredients, 4 if you use essential oil for scent. I only just recently started tracking how long each batch has lasted me and the last time I made one was November 20th, 2014 and I finally ran out March 5th, 2015. Three and a half months of natural, chemical free, moisturizing deodorant for less than a dollar per batch. So, I only spend less than 5 bucks a YEAR on deodorant!! And, the ingredients can be used for other things so there is no waste.
I had to wait until I ran out to write this so I could get photos of me making it. If I missed my window, I would’ve had to wait another 3 months or so. I’ve been wanting to share this for a very long time.
Here is my personal testimonial from the past 3 years:
I’ve been using this for about 3 years now and not once, I repeat, NOT ONCE have I had any body odor and never been the stinky kid in class. It’s not like I don’t test it either because I do vigorous exercise, bike ride, take hot yoga and have a physically demanding job. Oh, and I live in the beautifully hot state of Arizona. When I first started using it, I would sneak a sniff once in awhile to make sure it was working and now because I’ve never been stinky, I just trust it. I think that’s a pretty good testimonial.
Start with melted coconut oil. It’s so much easier to blend everything together thoroughly.
Put the ingredients in your mixing bowl in this order: coconut oil, baking soda, arrowroot starch then essential oils if using. If you were to put the coconut oil after the powders, it would create an unnecessarily messier situation. Trust me.
Once everything is mixed, pour the liquid mixture into your container of choice. Use a container that has a lid and one that you can easily scoop a tiny bit of deodorant out with your finger.
To use: just scoop approximately the amount of a pea with your finger and rub into your pit until any granules melt. Repeat on the other side.
I usually use 3 fingers to rub it in. It doesn’t bother me to get it on my fingers because
it’s so silky smooth
it covers more space quicker
its just coconut oi and natural ingredients. Nothing a quick wipe of a towel won’t fix. I’d much rather have to wipe my finger than use harmful chemicals.
As long as I rub it into my pit thoroughly and any granules that might be there melt, it never ever ever leaves a deodorant stain on my clothes. You know how regular deodorant over time leaves a white stain on the pits of your shirts and is difficult to wash out? Imagine how penetrating all those chemical are right on your skin.
I advise using a 1/4 cup LESS one (1) Tablespoon of baking soda. I find that this is the perfect amount to prevent any skin irritation, especially after shaving. Since doing this, my skin hasn’t been irritated once, even after shaving.
Lastly, put the liquid mixture in the fridge for about an hour to allow the coconut oil to solidify a bit. If it’s rock hard, don’t worry because it will end up being paste-like once it’s been sitting in your bathroom at room temperature. Once it’s softened up a little from sitting at room temperature, I take a fork to scrape the surface and ‘chunk it up’ so I can scoop it with my finger tip.
I started using homemade natural deodorant specifically because of the link between Alzheimer’s and store bought deodorant. My grandmother Shirley (I miss her so much) died of Alzheimer’s and I try to do whatever I can to prevent it if possible. Not to mention the other links like breast cancer.
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale
I love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.
I love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.
This recipe is super easy. I found one similar here and made some changes to see if I could make it any healthier by adding tons more veggies and replacing beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.
You can eat this a million ways. Ok, maybe a million is a little much. Have it on some brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own. It tastes awesome with any of those options.
Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
*** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
½ cup vegetable broth
3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
2 Tablespoons arrowroot starch
2 teaspoons ground ginger
2 boneless skinless chicken breasts, cubed
2 Tablespoons olive oil
2 teaspoons minced garlic
8 ounces baby portabello mushrooms, halved or chopped
4 ounces shitake mushrooms, halved or chopped
4 green onions, thinly sliced (white part only)
3 large carrots, peeled and chopped
2 cups broccoli florets
3 cups chopped kale
In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
Remove chicken from bag with slotted spoon, reserve the liquid.
Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
Add kale and saute until it is good and wilted.
Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.