Healthier Pad Thai

1 Apr posted by

I was introduced to Pad Thai when I moved to Toronto to study and I fell in love. Every restaurant has a slightly different take on it and I have never really been disappointed. Some I like more than others but usually it’s a dish I’m guaranteed to enjoy. Our local take out place has a fairly good version of Pad Thai and I do on occasion order some. On Friday night I almost picked up the phone but I find it to be fairly heavy meal. With a sermon to finish later that night I didn’t want to be in a food coma while writing.  So I dug into my collection of cookbooks and read every Pad Thai recipe I could find with a desire to make a healthier version we could enjoy at home.

It wasn’t as simple as it sounds. Every recipe I could find had a different list of ingredients and I didn’t have many of them on hand.  So I did what one might expect, I googled Pad Thai. I read about it, discovered what lay at the heart of it’s sauce (a distinctive tart/sweet contrast) and set about creating my own version from what we had on hand. It was actually pretty good.  There were no complaints from my three year old which was great, my husband devoured it and I was able to satisfy my Pad Thai craving. Also with no added oil none of us sunk into the comatose state that comes from eating food that’s just a little too rich. This was recipe is definitely a keeper for us. I hope you enjoy!

Healthier Pad Thai

Healthier Pad Thai

Ingredients

  • 500 gm package of rice noodles 
  • 454 gm package of mixed vegetables (small bag)
  • 1 pound firm tofu
  • 2/3 c brown sugar (I use sucanat but I’m sure any kind would work)
  • 1/2 c lime juice
  • 1/2 c braggs liquid soy seasoning (I use this because it has no preservatives and is lower in sodium than regular soy sauce.  You can use tamari or reduced sodium soy sauce here as well.)
  • 6 tbsp ketchup
  • 1 tsp coriander
  • 2 tbsp Sriracha hot sauce
  • 2 tbsp natural unsweetened peanut butter
  • Optional toppings: finely ground peanuts, fresh cilantro, lime wedges

Instructions

  • Cut the tofu into bite sized cubes and bake in the oven at 350 degrees on a parchment lined sheet for about 20 minutes or so.  Keep an eye on it as you’re prepping the other ingredients just to make sure it doesn’t burn or get to0 hard.  Alternatively you can pan fry the tofu if you’re feeling ambitious. This requires a little more work on your part as you need to keep close eye on it so it doesn’t burn.
  • Put your water for the noodles on to boil.
  • Cook the vegetables in a sauce pan until done. Drain and set aside.
  • While the vegetables are cooking combine the brown sugar, lime juice, Braggs, ketchup, coriander, Sriracha, and peanut butter in a small sauce pan. Cook over medium heat until the peanut butter has melted and the sauce is smooth. Remove from heat and set aside.
  • Once the water is hot, cook your noodles according to the package directions.
  • Drain the noodles and combine with the sauce.
  • Add the tofu and vegetables to the noodles.
  • Add the toppings of your choice.
  • Enjoy!

Extra Information

  • If you don’t have a three year old in your house you might want to toss these noodles with some bean sprouts and peppers or whatever else you fancy.  Right now our son accepts finely cubed vegetables in noodles that don’t get in his way so I try to stick with what works.  If I was making it just for myself I’m fairly certain the bean sprouts and peppers would find their way into this dish.
  • This takes no time to put together. It’s a really fast easy week night meal when you’re in the mood for something different.
  • You don’t need to add the tofu if you’re frightened or offended by it. I just added it for some texture and added protein.
  • This recipe is gluten free as it stands (Braggs is safe and my Heinz ketchup was also safe). So when you’re entertaining friends with dietary restrictions or if you have them yourself it’s all good.
  • This serves 4-6 people.
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Filed Under: Dinner, Food, Plant Based Diet, Vegan, Vegetarian

Creamy dreamy kale and broccoli

24 Jan posted by

I don’t know about you but around this time of year when the snow is falling and I’m bundled in sweaters I find it very hard to eat salad.  I love a fresh salad in the spring, summer and fall but come winter I find myself having to force those greens in and I’m always looking for ways to creatively include them in my diet.  As the snow fell today and I realized we were going to be housebound I started rummaging through my fridge and found one lone bunch of kale, some broccoli and left over rice.  I instantly knew what to do and from these three simple ingredients a creamy dreamy kale and broccoli soup was born. The rice gave the soup some body and provided a little thickness while the kale and broccoli added a huge hit of nutrition.  I hope you enjoy it as much as we did.  It’s definitely going to be a staple from here on in!

Creamy Dreamy Kale and Broccoli Soup

Creamy dreamy kale and broccoli soup
Ingredients:

1 head of broccoli – largish
1 bunch of kale
2 c brown rice cooked
8 c of vegetable stock (approx. 2 boxes from the store)
4 c water
1/2 c nutritional yeast
salt and pepper to taste

Instructions:

After cleaning the broccoli and kale place the pieces into a large stock pot along with the brown rice.
Add the stock and water.
Bring to a boil, then turn the heat down to medium.
Cook the soup until the kale and broccoli are very soft.
Remove the pot from heat and carefully begin to puree the mixture in your blender.
Once the soup is pureed return to to the stove and add the nutritional yeast and salt and pepper.
Stir well and continue to heat on low until you are ready to eat.

Extra Information:

This soup was so easy and had a wonderfully silky texture. I recommend pureeing your soup and putting it in a large bowl so you have time to clean out the pot.  I did this as there was a lot stuck to the sides of my pot and I didn’t want it to interfere with texture.  I’m glad I did, it was worth it!

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Filed Under: Dinner, Food, Gluten Free, Healthy Living, Plant Based Diet, Recipe, Soup, Vegan, Vegetarian

Pasta Salad

3 Jul posted by

Pasta salad is notoriously unhealthy.  Loaded with mayonnaise and some other questionable ingredients it’s not something we really should be eating as it’s not the best thing for our bodies.  It is however something I adore and with the oppressive heat we’ve been living with for the last few days, I had a bit of a craving for it.  It’s one of those summer meals you eat at a picnic or on your back deck.  It’s something I knew I needed to make healthier if I was going to be able to indulge in it.

Yesterday after lunch I began the experiment and at dinner we sat down and feasted on the results.  My husband loved it, my son enjoyed it as well and I was able to satisfy my craving.  It was the perfect meal on a hot summer day.  If you have cookouts or BBQs ahead, give this a whirl.  I’ll be making it many times this summer as it was perfection and quite healthy too.  I hope you enjoy it as I did!


Pasta Salad:

Ingredients:

For the dressing:

  • 1 pkg mori nu silken tofu (soft)
  • 1 tbsp granulated garlic
  • 1 tbsp onion powder
  • 1/8 of a tsp cayenne pepper
  • 2 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp red wine vinegar
  • 1 tsp pickle juice {from a jar of dill pickles}

For the salad:

  • 1 jar of sliced olives {or 2 heaping handfuls}
  • 2 15 oz can of chickpeas
  • 1 jar of roasted red peppers {6 in total}
  • 1/3 c sun-dried tomato pieces
  • 1 box of whole wheat macaroni cooked and drained
  • the prepared dressing
Instructions:

  • In a food processor combine all of the ingredients for the dressing and process until smooth.
  • In a large bowl, combine the olives, chickpeas, red peppers, sun-dried tomatoes and macaroni.
  • Add about 1/2 of the dressing and stir.  Assess the coverage and add more as needed.
  • Cover the salad and chill in the fridge until cool.
  • Enjoy!

Extra Information:

  • If you like red onions, they would go perfectly with this dish.  Dice one up and throw it in.  Raw onions and I are not friends so they are not included in my recipe.
  • You should have some dressing left over.  Put it in the fridge and use it on sandwiches or any other way you’d use mayo.  It should be good for a couple of days.
  • Feel free to mix things up and throw in whatever ingredients you would like to make it yours!

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Filed Under: 28 Days of Faith and Food, Dinner, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

Tomato Cucumber Basil Salad with Honey Balsamic Dressing

14 Jun posted by

That name’s a mouthful, isn’t it?  This salad was thrown together tonight in a moment of desperation when I realized I was too late to begin my planned meal. The tomatoes were ripe on the counter, cucumbers fresh from the store and the honey from my farmer’s market was just crying out to be used.  It was delicious.

When the tomatoes are fresh and plentiful I tend to make use of them and this is one of my favorite ways.  Fresh tomato salad is refreshing, easy and quite attractive {if I do say so myself}.  Enjoy!

Tomato Cucumber Basil Salad with Honey Balsamic Dressing

Ingredients:

  • 5-6 medium tomatoes
  • 2 english cucumbers
  • a small bunch of fresh basil
  • 1/2 c balsamic vinegar
  • 1 tbsp honey
Instructions:
  • Chop your tomatoes into bite size pieces
  • Quarter your english cucumbers and chop into bite size pieces
  • Chiffonade your basil
  • Combine the tomatoes, cucumbers and basil in a large bowl. 
  • In a small sauce pan bring the balsamic vinegar to a boil. 
  • Once it has reached a boil reduce heat and simmer.  
  • Add honey to the mixture and continue to cook until the sauce thickens. 
  • When the dressing is at the desired consistency remove from heat. 
  • Drizzle the dressing over the salad and mixed until it’s coated. 
  • Enjoy!  

 Extra Information: 

  • This is a great side at a BBQ or an excellent quick dinner.  I often whip up a small salad just for lunch.  It’s so good!
  • If you don’t eat honey I’m sure agave nectar would work quite well.   I haven’t personally tried it but I’d be interested to know how it works. If you try it, let me know!
  • Just in case you don’t know what a chiffonade cut is, it’s essentially cutting your basil in ribbons.  I’m sure everyone knows that but I just wanted to clarify in case someone didn’t.  To make my life easier I stack all the basil, roll it tightly and then shave off tiny ribbons.  It’s much easier than chopping and looks quite pretty in salads and pastas.
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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

I {heart} Kale

16 Apr posted by

I’m seriously in love with Kale right now.  We use it in everything from salads to smoothies and it brings a smooth flavor to whatever we’re cooking.  Last week we had quite a few small bunches left the night before we were headed to the farmers market and I decided to make some Kale chips to use them up.  Kale chips are delicious.

If you’re looking for a kid/adult friendly way to include more greens in your diet, Kale chips may be the answer for you.  They take an already tasty veggie and crunch it up.  You get crunch, nutrition and some fun at dinner.  It’s a win/win in my book.

My recipe is simple and somewhat vague.  I’ve included step by step pictures so that you can see it’s an inexact but ridiculously easy process and one I highly recommend attempting!

Kale Chips:

Ingredients:

  • 3-4 small bunches or 2 large ones.
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • Garlic Powder
  • Onion Powder

Instructions:

Preheat the oven to 425. 

Clean the kale very well taking care to remove the tough woody stems from the leaves.  Break the leaves down into smaller pieces and place them in a bowl.  If the leaves are too wet at this point dry them a little before placing them in the bowl.   

This is how my leaves looked at this point.  Once your leaves are prepared, mix the olive oil and soy sauce together and then drizzle over the leaves.  Lightly toss with your hands to ensure the mixture is evenly distributed.  Place the leaves on your pan.  It should look like this:

I know the pan looks too full but trust me, it’s not.  The leaves shrink and everything will be fine.   Place your pan in the oven for 12-13 minutes.  After the alloted time remove pan from the oven.

Evenly distribute the leaves on the pan and place back in the oven for an additional 12-13 minutes.  When you remove the Kale chips from the oven a second time, check to ensure that they are cooked and crunchy.  If not, cook for an additional 5 minutes.

Transfer the chips into a bowl and lightly sprinkle onion powder and garlic powder over them.  I use a very small amount of onion powder and a slightly larger amount {though still small} of garlic powder.  The important thing to remember is to start small and taste as you go.  You do not want too much of either.  Gently toss the chips and serve!

Extra Information:

I don’t oil my pan as I have an old, beat up pan that I use for things like this.  The kale really doesn’t stick and if a few pieces do I can usually scrub them off with little to no effort.  If you are using a nice pan I would lightly spray it to ensure ease of cleaning.

You may find you have too much kale depending on the size of your bunches.  If I have a bit too much for the bowl or pan I’m using, before I drizzle the oil on I rescue a couple of handfuls and refrigerate them until I need them.  They keep very well and are quite handy once cleaned and prepped.

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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Things I love, Vegan, Vegetarian, Wellness on Whatever Day

Grilled Hummus Wrap

24 Mar posted by

We love hummus in this house.  I’m fairly certain if I gave my son hummus for breakfast he would be the happiest person in the world.  We eat a lot of it because it’s healthy, quick and so versatile.

Lately I’ve grown weary of the standard hummus, cracker and cut vegetable lunch my son favors.  I wanted something different, a little more grown up and this  wrap was the result.  It’s a grown up lunch and takes about 10 minutes from start to finish.  It’s fantastic.

If you’re in the market for a different lunch give this a try, you won’t be disappointed!

Grilled Hummus Wrap:

Ingredients:

  • One 10″ whole wheat tortilla
  • Hummus (I use light hummus but anything would work)
  • Sundried tomatoes.  These can be packed in oil or not according to your preference.
  • 1/2 of a roasted red pepper
  • a handful of baby romaine lettuce
  • 6 small olives cut in half. I like the olives stuffed with jalapenos but again according to your preference here.
  • 6 slices of english cucumber

Instructions:

  • Lay your tortilla flat and cover the about 2/3 of it with hummus.  Definitely hit the middle 1/3 and then move outwards until a fair amount is covered.
  • Lay the english cucumbers on top of the hummus in a strip from the top in a row of 4 with 2 on top of that row.
  • Lay the red pepper on top of the cucumbers.
  • Sprinkle with sundried tomatoes and olive halves.
  • Spread the romaine evenly on top of the wrap
  • Fold up the bottom half and then fold each side in on top of each other.  To aid in making sure my wrap stays together I always add a little hummus to the side that will be on top to make it a little sticky.
  • Place in your panini press and grill until golden brown and warmed through.
  • Enjoy!

Extra Information:

  • If you make this on the stove in a grill pan or frying pan you’ll have to grill it upside down to make sure the wrap seals before flipping it.  Because of this I would warn you not to overstuff the wrap as it can be disastrous {speaking from experience!}.
  • You could mix things up with other things you like.  When I don’t have roasted red peppers on hand, pepper strips work well.  I also enjoy adding basil and other seasonings from time to time.  The possibilities are endless!
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Filed Under: Dinner, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Vegan, Vegetarian

Random Thought Thursday: March 22nd Edition

22 Mar posted by

As I am sure you are aware I am loving this weather!  I’ve gone for walks everyday down by the lake and have been treated to this gorgeous sight:

How ridiculous is this for March?  So amazing and exactly what I needed.  I love the sunshine!

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I’m still reading and reflecting on Jesus but I won’t bore you with the details this week.  Let’s just say that I’m thinking a lot.  I’m feeling inspired and slightly unsure.  I am quite certain that God is working in my life and I am rather glad I chose to engage in Lent this way.
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You must eat this today….

I had some mushrooms that I needed to use and was wanting a quick supper and this was the result.  A garlic mushroom mozarella sandwich.  MMMMM.

Throw 16 oz of sliced mushrooms into a larger stainless steal pot with some white wine and a little water and cook down.  When the mushrooms are almost cooked at a pinch of salt, 1 tsp of thyme and 1/2 tsp rubbed sage.  Stir well.  Cook the mushrooms down until there are brown bits on the bottom of the pan (but don’t burn).  Add a little extra water and cook down again.  Once cooked remove from heat.

Have 12 slices of bread ready.  I used a garlic loaf (as in garlic baked right into the bread) and it was delicious.  If you can’t find a loaf like this rub some roasted garlic on the inside (where the cheese will go) and you should get a similar flavor.

Butter (or earth balance butter in my case) one side of each piece.  Flip over and load up six of the slices with mozzarella (I used Daiya mozzarella for a dairy free sandwich).  Throw some mushrooms on top.  Sprinkle the mushrooms with a little more cheese to help it stick together.  Place the opposite piece on top.

Grill these bad boys until brown.   You’re going to have some white wine left over so pour yourself a glass and enjoy it with your sandwich.

Heaven!
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My son is obsessed with trains.  This means we spend a lot of time with Thomas and Dinosaur Train.  I stupidly bought the soundtrack to Thomas because I knew he’d like it and now I have to listen to the song Roll Call over and over again.  It gets stuck in my head and I cannot get it out.  If you’re wondering what I am talking about here’s a video from the series:

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Fringe is new this week!  HOORAY!  I’ve been waiting for a new episode.  I’ll be in my basement tomorrow night at 9 pm watching if anyone needs to find me.
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Filed Under: Dinner, Food, Random Blog Stuff, Recipe

Spicy Peanut Noodles

8 Feb posted by

I love these noodles.  There are one of my favorite meals and they are regularly requested by my husband.  Beyond requests I find myself turning to this recipe when I need something fast and have about 15 minutes to get dinner on the table. They are so easy. They are beyond tasty.  There’s really no need for us to order noodles in anymore!

Spicy Peanut Noodles:

Ingredients:

  • 2 tbsp soy sauce
  • 3 tbsp natural peanut butter
  • 1 tbsp Sriracha hot sauce
  • 1 tbsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tbsp sugar
  • 1/4 c water
  • 1 lb rice noodles
  • 1 c peas
  • 2 c shredded carrots

Instructions:

  • Put your water for the noodles on to boil.
  • Cook the peas and carrots in a sauce pan until just done.  Set aside.
  • While the vegetables are cooking combine the peanut butter, soy sauce, sriracha, ginger, water, sugar and garlic powder in a sauce pan.  Over medium heat cook until the peanut butter has melted and the sauce is smooth.  Remove from heat and set aside.
  • Once the water is hot, cook your noodles according to the package directions.
  • Drain the noodles and combine with the sauce.
  • Add the vegetables to the noodles.
  • Enjoy!

Extra Information:

  • These noodles can be served as is without the added vegetables but we find they add something.  You can substitute any vegetable you like, it doesn’t need to be peas and carrots.
  • The picture shows thin rice noodles but I much prefer the thicker ones. The sauce is good on any noodle but I find the thicker noodles keep things a little saucier.  This is strictly a matter of preference and doesn’t really matter in the end.
  • You can find the Sriracha hot sauce in your asian section.  It’s delicious.  My husband likes his spicy noodles extra hot and adds it straight to the noodles as he’s eating them.  It’s got a hint of sweetness to it and has a different flavor than the standard Frank’s red hot.   You’ll love it in this dish and use it in various things.  A very good investment if you’re not currently in possession of any.
  • If you use gluten free tamari or gluten free soy sauce this is absolutely gluten free.

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Filed Under: Dinner, Food, Gluten Free, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian

Warm Spicy Carrot Soup.

2 Feb posted by

As I looked in my fridge this afternoon and pondered what we should have for dinner I noticed 3 bags of shredded carrots that I purchased earlier this week on sale and hadn’t done anything with.  It was a dreary, cold day here with brown grass staring at me through the window so I needed something warm and comforting.  Looking at the carrots and thinking of soup I thought I’d try something a little different than the usual Curried Carrot Soup I make.   As I looked in the cupboard I found I was still moved towards an Indian flavor but wanted something milder with a fuller flavor.  This Warm Spicy Carrot Soup was the answer.  Because it was late when I began this venture I took a few shortcuts.  As a result it came together in less than 30 minutes and my husband absolutely loved it!

Warm Spicy Carrot Soup 

Ingredients:

  • 3 lb of shredded carrots
  • 8 c veggie stock
  • 3 tbsp onion powder
  • 1 tbsp garlic powder
  • 3 tbsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp tumeric

Instructions:

  • In a large stock pot place the shredded carrots, veggie stock, onion powder and garlic powder.  Stir a few times to combine.
  • Bring mixture to a boil, stirring a few times while cooking.
  • In a small bowl combine the garam masala, chili powder and tumeric.  Set aside.
  • Once it is boiling, turn heat down to medium and continue to cook until the carrots are soft.
  • About 15 minutes into the cooking process add the spice mixture.  Stir well and continue to cook.
  • Once the carrots are cooked, blend mixture well.
  • Serve!

Extra Information:

  • I use an immersion blender for this but you could easily blend it in a stand alone blender or food processor.  Don’t over blend.  A little texture is a good thing.
  • This serves 4-6 people or one very hungry husband {and his wife}.

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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Vegan, Vegetarian, Wellness on Whatever Day

Muskoka Bean Salad

10 Aug posted by

While we were in Muskoka this summer there were a few days that were so mind numbingly hot that all we could do was jump in the car and head out to find somewhere with air conditioning or a cool breeze.  While we were exploring the countryside we happened upon Marty’s World Famous Cookbook by a local cafe owner Marty Curtis.   

As I poured through the pages that night I knew we had to find this cafe and give some of his delicacies a try.  The next day with some assistance from Google I found Marty and his Buttertarts in Bracebridge Ontario.   As I stood at the counter eyeing the deep dish pie and the delicious looking buttertarts, I knew that the only way to justify eating dessert was to order lunch first.

As I tucked in to some of Marty’s World Famous Bean Salad, I have to say I was pleasantly surprised.  I had read the recipe in the cookbook and I’m usually not a fan of canned vegetables of any sort.  That said when I arrived home I knew I wanted to kick it up a notch.  I wanted to dial back the heat, ramp up the flavor and really feature fresh ingredients.  I’d like to thank Marty for the inspiration. This bean dish has become one of our staple recipes throughout our Meat Free month for Famine Relief and no one is going hungry as a result.

Muskoka Bean Salad

Ingredients: 

  • One can of chickpeas, drained
  • One can of kidney beans, drained
  • A couple of handfuls of fresh green beans (approx. 1 small box) washed and cut into bite sized pieces.
  • One cup of frozen corn.
  • 1/2 of a sweet onion, chopped.
  • 2 cloves of garlic, minced.
  • 1 tbsp Earth Balance Butter (or margarine/butter whichever you prefer)
  • 1 tbsp Olive Oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey
  • 2 tbsp dried basil
  • salt and pepper

Instructions:

  • Heat the Earth Balance and olive oil in a pan on medium heat until the Earth Balance has melted.
  • Add the onion and cook until the onion is softened and beginning to brown.  This usually takes 3-5 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the green beans and corn.  Cook for 5 minutes, stirring regularly to ensure they don’t stick.
  • While the beans and corn are cooking mix together the balsamic vinegar, basil and honey.  Set aside.
  • Add the chickpeas and kidney beans to the pot.  Cook for another minute.
  • Remove from heat and stir in the dressing.
  • Season with salt and pepper to taste.
  • Chill in the fridge for at least an hour before serving.
Extra Information:
  • This keeps very well and it tends to go quickly in our house.   I often make it as a side and eat the leftovers for lunch the next day.
  • If you don’t eat honey feel free to substitute Agave Nectar or Maple Syrup at your discretion.

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Filed Under: Dinner, Eat Clean, Food, Healthy Living, Snacks, Vegan, Vegetarian, Wellness on Wednesday
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