Category Archives: Vegetarian

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotI’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.

Just chop a bunch of fresh veggies and make the sauce.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotPut your beautiful veggies on the rice paper and roll roll roll.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotThe sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrot

Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 12 - 15
Ingredients
  • ****Veggie Spring Rolls****
  • 1 large red bell pepper, sliced into 3″ long strips
  • 1 large yellow bell pepper, sliced into 3″ long strips
  • ¼ head of red cabbage, thinly sliced into 3″ long shreds
  • 3 small scallions, green part thinly sliced
  • 2 medium carrots, shredded (I just used a vegetable peeler)
  • 1 small jicama, sliced into 3" long strips
  • 1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
  • 12 - 15 spring roll wrappers
  • ****Sweet & Sour Orange Oolong Sauce****
  • zest of 1 orange
  • ⅓ cup fresh orange juice (1-2 oranges)
  • ½ cup oolong tea, strongly steeped then cooled to room temperature
  • 3 Tbsp rice wine vinegar
  • 3 Tbsp raw honey
  • 2 tsp coconut aminos (can sub with low sodium soy sauce)
  • 1 tsp minced garlic
  • ½ tsp Sriracha hot sauce
  • few drops sesame oil
  • 1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
Instructions
  1. VEGGIE SPRING ROLLS:
  2. Chop all of your veggies. Set aside individually in piles or in separate bowls.
  3. Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
  4. Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
  5. Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
  6. Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
  7. Repeat process of dipping wrapper in water, filling with veggies and rolling up.
  8. DIPPING SAUCE:
  9. Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
  10. In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
  11. Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
  12. Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
  13. *If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
  14. Serve with a slices of avocado and a little sauce for dipping.
  15. Prepare to impress yourself with these beautiful rainbow veggie spring rolls.

 

Spaghetti Squash and Zucchini Parmesan Bake – Gluten Free, Vegetarian

Spaghetti Squash and Zucchini Parmesan Bake

Gluten Free & Vegetarian

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThis vegetarian bake is so simple yet so tasty. A great dish for Meatless Monday or to enjoy a low fat comfort food. You can serve this either as a main dish or a side dish.

This recipe is from an amazing cook book called True Food. This is one of my absolute favorite cookbooks. I followed the directions to a T but ended up adding more zucchini and more onions than called for. I like my meals chock full of veggies.

The steps were very easy. First poke holes in your spaghetti squash and microwave for 10 – 12 minutes, rotating every 3 minutes. When the outside is soft enough to poke a knife easily into, she’s done.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your squash is cooking, you can caramelize the onions. Easy peazy. Just slice em, heat some oil and saute on medium for about 25 minutes until nice and browned up and soft. I ended up making way more onions than the recipe called so I could use them for other recipes like to top my veggies burgers with.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianWhile your onions are cooking and spaghetti squash is cooling, shred your zucchini. Make sure to squeeze out the water. I use doubled up paper towels and squeeze out the water and repeat 3 times to make sure I got out as much water as possible. Otherwise your bake will come out on the watery side.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianThen just mix everything together including the tomato sauce but not the cheese and bake for 40 – 45 minutes.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianOnce it’s baked, crank up the stove to broil. Top your veggies with cheeses and broil for 3 minutes. The top should be nice and browned.

spaghetti squash zucchini parmesan mozzarella tomato sauce vegetarianAll done and all yum! I could easily eat the whole pan. The leftovers are even better tasting!

Spaghetti Squash and Zucchini Parmesan Bake - Gluten Free, Vegetarian
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free,Vegetarian
Serves: 6
Ingredients
  • 1 large spaghetti squash
  • 1 small sweet onion, sliced thin (about a ½ cup cooked)
  • 2 or 3 medium zucchini, shredded and squeezed to remove water
  • 1 cup tomato sauce
  • ¼ cup grated parmasen
  • 4 ounces shredded mozzarella
  • 1 - 2 olive oil
  • dash salt/pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Poke holes all over the spaghetti squash, place a microwave safe plate and microwave on high for 12 minutes, rotating every 3 minutes. Once done, remove from microwave and let cool before cutting. Once cooled enough to handle, slice in half lengthwise. I find it easier to slice if I cut off the hard knob first. Once sliced, discard seeds and rake the "spaghetti" with a fork. Place "spaghetti" in a large bowl.
  3. While the squash is cooking, prepare the caramelized onions. In a large pan, heat oil and add sliced onions. Cook on medium/high, stirring frequently for 20 - 25 minutes or until nice and browned.
  4. While onions are cooking, shred zucchini with skin on. Squeeze out as much water as possible.
  5. Once onions are done, combine all ingredients except cheese in a large bowl and combine thoroughly. I used my hands to make sure everything was mixed well.
  6. Place mixture in a greased 9 x 13 baking dish. Bake for 40 - 45 minutes.
  7. Remove baking dish from oven and crank it up to broil.
  8. Once oven is at broil temperature, top mixture with cheese, put back in oven for 2 - 3 minutes (watching carefully) until golden brown.
  9. Let cool for 5 - 10 minutes before serving as it will be blazing hot.
  10. Enjoy!

 

 

 

Rosemary Cumin Sweet Potato Towers – Paleo, Gluten Free, Vegetarian

Rosemary Cumin Sweet Potato Towers – Paleo, Gluten Free, Vegetarian

rosemary cumin sweet potato stack tower gluten free paleo vegetarianEasiest, 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.

rosemary cumin sweet potato stack tower gluten free paleo vegetarian

rosemary cumin sweet potato stack tower gluten free paleo vegetarianSecond…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.

rosemary cumin sweet potato stack tower gluten free paleo vegetarian

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.

Rosemary Cumin Sweet Potato Towers - Paleo, Gluten Free, Vegetarian
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 24 towers
Ingredients
  • 4 or 5 sweet potatoes, peeled and sliced (long and skinny is better than stubby and round)
  • ½ Tablespoon per potato of olive oil, melted coconut oil or melted ghee
  • 2 Tablespoons dried rosemary
  • 1½ teaspoons cumin
Instructions
  1. Preheat oven to 375.
  2. Prepare muffin tin by spraying with non-stick cooking spray (I use coconut oil spray)
  3. Peel and slice sweet potatoes very thin - approx ⅛th of an inch. (I used a mandolin)
  4. In a large bowl place sweet potatoes and drizzle oil of choice, using your hands, massage oil into slices.
  5. Sprinkle cumin over coated slices and using your hands, distribute cumin over slices.
  6. Stack sliced as high as you want. They will shrink down a LOT so don't be afraid to stack them high.
  7. Sprinkle each tower with some rosemary and bake for 40-50 minutes. They will be done when the top slice starts to brown around the edges.

 

Natural Homemade Deodorant – Safe and Very Effective

Natural Homemade Deodorant – Safe and Very Effective

homemade natural deodorant diy beauty odor control organic homeopathicAfter 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.

homemade natural deodorant diy beauty odor control organic homeopathic

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. 

TIPS:

  1. Start with melted coconut oil. It’s so much easier to blend everything together thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. I usually use 3 fingers to rub it in. It doesn’t bother me to get it on my fingers because
    1. it’s so silky smooth
    2. it covers more space quicker
    3. 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.
  6. 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.
  7. 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.
  8. 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.

homemade natural deodorant diy beauty odor control organic homeopathicI 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.

Less chemicals, more life 🙂

Natural Homemade Deodorant - Easy and Effective
 
Prep time
Total time
 
Author:
Recipe type: Homemade, Natural, Beauty, Deodorant
Ingredients
  • 5 tablespoons of coconut oil, melted
  • ¼ cup LESS 1 Tablespoon of baking soda
  • ¼ cup PLUS 1 teaspoon of arrowroot starch
  • 3 - 5 drops of your favorite essential oil (start with 3 drops, stir in and then add a drop at a time to get the desired scent strength)
Instructions
  1. In a bowl combine all ingredients in this order: melted coconut oil, baking soda, arrowroot starch, essential oil.
  2. Using a fork, mix until everything is combined well.
  3. Place liquidity mixture into a small container with a lid and place in the fridge for a couple of hours until it solidifies. It will turn paste-like once it sits in your bathroom at room temperature.

 

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free

butternut squash coconut curry soup red lentil gluten free vegan carrotMost likely you are very cold right now since it’s been a brutal winter in the Midwest and East Coast. I’m in sunny warm Arizona enjoying my first ever warm winter season so I pretty much feel like I won the lottery at this point. What better way to celebrate than making soup? Ok, I’m slightly lame but here’s is yummy soup anyway.

I love every single flavor of this soup. I love all of these flavors separately but when combined are rich, creamy and really hearty. Plus it’s vegan and gluten free.

This soup is super fast and easy, freezes and reheats really well. First saute your veggies for a few minutes…

butternut squash coconut curry soup red lentil gluten free vegan carrotThen add all remaining ingredients and simmer…

butternut squash coconut curry soup red lentil gluten free vegan carrotThe last step is to puree. Boo-yah! Enjoy this nutritiously decadent creamy soup.

butternut squash coconut curry soup red lentil gluten free vegan carrotI used to be apprehensive about cutting squash. I used to worry I’d lose a digit or worse. I looked up some videos on youtube.com and picked up some great tips and tricks. Here’s a  video for cutting a butternut squash that was super helpful. The second part of the video is where she shows how to peel it. Easy peazy, I’m a pro now. 

Butternut Squash Coconut Curry Soup with Red Lentils - Vegan, Gluten Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Gluten Free, Soup
Serves: 4 servings
Ingredients
  • *** I ALWAYS RECOMMEND ORGANICS WHENEVER AVAILABLE ***
  • 1 tbsp olive oil
  • 1 butternut squash, peeled, deseeded and diced
  • 3 medium carrots, diced
  • 3 cups vegetable stock
  • ½ cup red lentils or ¾ cup for a thicker soup
  • 1 tbsp curry powder
  • ½ teaspoon turmeric
  • 1 can reduced-fat coconut milk
  • **Optional: shredded coconut for garnish**
Instructions
  1. Heat olive oil on medium/high heat in a large saucepan and add squash and carrots. Let sear for a couple of minutes, stir and let sear again for a couple of minutes.
  2. Stir in curry and turmeric, cook for a couple of minutes.
  3. Pour in in lentils, vegetable stock and coconut milk. Stir to combine thoroughly and bring to a boil.
  4. Once boiling, reduce heat to a simmer. Cover and let simmer for 15 - 18 minutes or until everything is tender. Stirring occasionally so the bottom doesn't scorch.
  5. Using a food processor (I used a Vitamix), puree until as smooth as desired.
  6. Serve warm. Can garnish with shredded coconut flakes.
  7. This soup freezes and reheats very well.