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

Awesome Sauce

9 Jan posted by

I am about to give you the recipe for what might be the best BBQ sauce I’ve ever tasted. It’s seriously delicious. My husband was terrified that I would lose the recipe and asked me to post it to the blog. It’s that good! This recipe is loosely based on my Dad’s BBQ sauce and is the perfect balance of sweet and sharp. It’s wonderful.

Don’t let the winter stop you. Whip up a batch of this sauce and make yourself some Sloppy Joes, a BBQ burger or grilled tofu. The possibilities are endless and you’ll really be glad you did.

BBQ Sauce
Makes approximately 3 c of sauce.

Ingredients: 

2 C Ketchup
1/2 C Maple Syrup
1/4 C Molasses
2 tbsp Worcestershire Sauce {I used a vegan variety}
2 tbsp Steak Sauce
2 tbsp Yellow Mustard
2 tbsp Apple Cider Vinegar
2 tbsp Bourbon Whiskey
1 tbsp Lemon Juice
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp Salt
1 tsp Chili Powder

Instructions:

Combine all ingredients in a saucepan.
Bring to a boil.
Reduce heat to medium low and simmer for 20-30 minutes stirring occasionally.
Remove from heat when the desired consistency is reached.

Extra Information:

This freezes beautifully. Portion it out into what you think you’ll need at any given time and keep the left overs for later.

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Filed Under: Food, Plant Based Diet, Recipe, Vegan

Roasted Cauliflower Soup

26 Sep posted by

It’s fall. I’m sure you are aware of this but I absolutely love fall and feel the need to announce it’s entrance at every opportunity. The produce, the sweaters, the leaves and the crisp air come together to create a season that is absolutely majestic and quite a delight to the senses. When we arrived home one of the things I couldn’t wait to get my hands on was some local produce. The first thing I was able to find was some cauliflower which I immediately knew would be turned into a soup of sorts.

There is a sort of a cleansing period that happens after holidays for me. I don’t know if you feel the same way but after a period of indulgence I need to take a step back, clean out my system and discover the healthy foods I love once again. I came home with a craving for cauliflower soup and I knew it would have to be clean and fresh. I wanted something that had flavor but wasn’t heavy at all. This roasted cauliflower soup fit the bill perfectly. In roasting the vegetables you get a richer, deeper flavor. Adding a bit of nutritional yeast allows for a hint of cheesy taste without any heaviness.  It was the perfect end to a lovely fall day.

Roasted Cauliflower Soup
Serves 4-6 people

 Ingredients:

  • 2 heads of cauliflower
  • 1 large sweet onion
  • 8 cloves of garlic
  • 4 c of vegetable stock
  • 4 c of water
  • 1/2 c nutritional yeast
  • salt and pepper to taste

Instructions:

  • Preheat the oven to 400 degrees.
  • Line a baking sheet with parchment paper.
  • Cut the cauliflower into small pieces and place on the sheet.
  • Cut the onion into rings and place on top of the cauliflower.
  • Toss the garlic cloves in with the cauliflower and onion.
  • Roast the vegetable mixture in the oven until the vegetables are browned for about 25-30 minutes.  Keep a close eye on the vegetables to prevent burning.
  • When the vegetables are brown remove from the oven and place in a large stock pot along with the veggie stock and water.
  • Bring the mixture to a boil and then reduce heat.  Cook until the cauliflower is soft.
  • When the cauliflower is finished remove the soup from the heat and puree until desired texture is reached.
  • Stir in the nutritional yeast.
  • Season with salt and pepper to taste.
  • Enjoy!

Extra Information:

  • You could of course substitute Daiya cheese shreds or cheese in place of the nutritional yeast but it will definitely give the soup a heavier texture.
  • We enjoyed our soup with a loaf of crusty whole wheat bread.  It was perfect!
  • This would be a lovely first course for a fall dinner party.

 

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

What’s for breakfast?

1 Aug posted by

Last month we talked about food and faith and I never got the chance to share one of my favorite sources for information about nutrition and food, Nutritionfacts.org. In this house we are a little obsessed with this website.  Run by Dr. Michael Greger it features a video of the day that discusses food and how it affects our bodies.  He’s always suggesting ways we can optimize our health through our diet.

I think Dr. Greger’s biggest fan may be my husband because of the hours Dr. Greger spends reading the latest nutritional research and breaking it down for people. Alvin has said repeatedly that he wishes everyone would watch it. I love the site as well because each day he gives a piece of information that one can use to help maintain and enhance one’s health.  I often find myself wondering how I can incorporate certain spices/foods that he recommends into our diet and that keeps things interesting in the kitchen.

Our everyday breakfast came about as a result of nutritionfacts.org. Apparently Amla powder is loaded with antioxidants, fights diabetes and lowers cholesterol.  While we don’t these problems Alvin wanted to try it so I had to find a way to use the powder.  The amla powder along other spices like cinnamon & cloves, helps makes our morning oatmeal delicious!   We were able to raise the nutritional profile and boost the flavor.  Definitely a successful venture!

If you’re looking for a healthier way to start the day this is a great option.  We top the oatmeal with a drizzle of maple syrup and some ground flax or chia seeds to finish it off.  We absolutely love it!

Packed Oats:

Ingredients:

  • 1 1/2 c large flake oats
  • 3 c water
  • 1 tbsp amla Powder
  • 1 tbsp cinnamon
  • 1/4 tsp of ground cloves
  • 2 tsp vanilla
  • a pinch of salt
Instructions:
  • Combine the ingredients in a pot.
  • Bring to a boil on the stove.
  • Once it’s boiled turn the heat down to medium.
  • Stir occasionally through the cooking process.
  • Once the liquid is absorbed to your liking remove from heat and serve.
Extra Information:
  • A light drizzle of maple syrup makes this dish delicious.  Don’t use too much!  You want to taste the spices.
  • I also put a little soy milk on mine.  I cannot have oatmeal without some milk.  It’s just something I’ve always done.
  • I would say this serves 2-3 people.  I give my husband a hearty portion so it serves the two of us.

 

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Filed Under: Breakfast, Food, Healthy Living, Plant Based Diet, Recipe, Vegan

Do all to the glory of God.

23 Jul posted by

How did you do this week?  I did fairly well.  I ate out a little too often {as my husband and I had some time alone this past weekend thanks to my parents} but I made good choices and did focus on not eating when I wasn’t hungry.   I focused on ridding my pantry of excess and not falling victim to the sales at the store.  It felt good to share some of our food with others and it also felt good coming home with less from the store.  

Before we begin this week I would recommend reading 1 Corinthians 10.
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Idolatry.  Idol worship.  Whatever you want to call it, it exists.  In today’s world our idols aren’t golden calves or marble statues.  We create idols out of money, fame and power.  Let’s not forget food.  Food has become one of our biggest idols with advertisements and restaurants telling us we want more, need more and have to have more.  Chefs have become celebrities and we’ve created entire networks around the watching of others prepare food.  We’ve idolized food and those who prepare it while separating ourselves from what food really is.

We’ve come a long way in these past few weeks.  We’ve embraced healthier habits and brought food back into our homes in a fairly old fashioned way.  We’ve felt food, created dishes and embraced a meal from start to finish.  We’ve taken a step back from the idolization of food and have instead embraced the idea that food is a gift of nourishment from God.  It’s okay to enjoy it but we shouldn’t obsess over it.

Every day we wake up and have the choices to embrace life in a healthy way.  Healthy living is more than just eating the right foods and exercising.  Healthy living is about our whole bodies in action.  It’s a function of the mind and soul, a desire to live in a way that honors the gift we’ve been given by God in our life here on earth.

This week our challenge is to live by this statement “So whether you eat or drink or whatever you do, do it all for the glory of God.”  As we go about our lives we need to remember that it’s not just the food that we eat but also the choices we make that formulate who we are as people.  This week we will strive to make choices that are healthy for us.  Whether it’s saying no instead of yes, offering to help someone else who’s struggling or just choosing to impact the world for the better, each choice has consequences.  Each choice has significance. As you make your choices with food and life, do it all for the Glory of God.

Faith and Food Challenge:

This week as we head out into the world I have no real challenge for you food wise.  You’ve done it all. You’ve focused on discovering when you were really hungry, added whole foods to your diet and sought to relieve yourself of unneeded excess.  This week we need to believe that we are in fact living a healthier lifestyle.  One slip up does not beat us down, we will prevail and ultimately succeed.  We are reminded in the letter to the Corinthians that “…God is faithful; he will not let you be tempted beyond what you can bear. But when you are tempted, he will also provide a way out so that you can endure it.” Temptation is out there but we can endure it.  We can endure anything with God.

 

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Filed Under: 28 Days of Faith and Food, Bible, Christianity, Food

How not to make cupcakes in 5 easy steps

18 Jul posted by

One:

Don’t attempt to make cupcakes on the hottest day of the year.   The day you cannot breathe when you leave the house.  The day the flowers wilt even though they’re have been watered and cared for. That day is not the day for you to attempt making cupcakes.

Two:

Don’t throw together a new recipe when you cannot move due to the extreme heat using your beloved dried cherries and lovely dark chocolate chips.  This will make you really, really want the cupcakes to work out.

Three:

Don’t make the mistake of thinking you can regulate the temperature on your gas BBQ.  This won’t work as it’s so hot even the lowest setting will be hotter then what you might like

Four:

Don’t try to put a lunch together for a toddler while you’re trying to watch said cupcakes on the BBQ. It’s not a wise move.

Five:

Don’t make your favorite icing, doctor it up with cherries and then stare longingly at the bowl after your attempts to ice the cupcakes fail as a lovely sugary crust has formed around the cupcakes you’ve made in the BBQ which prevents any icing from sticking to the cupcake in any way.

If you should attempt to make cupcakes in this way you will have delicious crusty muffins with soft insides. It’s not the worst thing in the world but there are better methods that one could explore. An oven would likely be my number one choice…

 

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Filed Under: Baking, Food, Musings, Random Blog Stuff, So much rambling

More isn’t always better.

16 Jul posted by

How’d you do this week?  What were some of your successes and where could you make improvements?  We’re half way through the month and I thank you for joining me!

This week was fairly good on my part.  I am still reminding myself that an apple is available should I feel the need for a snack and did focus on eating whole plant foods over the last week.  I did eat a few things that weren’t whole plant foods {I’m looking at you smores & persians} but overall I had a successful week.  Our goal is a healthy lifestyle that is attainable, right?  This gives us a touch of wiggle room.

Before we begin I would suggest reading Matthew 6.
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This week during my regular reading I happened to hit the passage in the Gospel of Matthew where Jesus is giving express commands on how to live.  Jesus reminds us that a good life is one where the focus is on others, not ourselves.  A life where material things can be enjoyed but are not be worshipped.  Food can be delicious but shouldn’t be our focus.  Our focus instead should rest in God and on living a God-centered life.

Our world today makes these instructions so much harder to live by.  Jesus did not have to face a world determined to consume as much as possible.  There were no 0.99 cent Big Gulps or shows about Extreme Couponing. Our world is one that thinks that more is better, we can never have enough. Jesus reminds us that this isn’t true.  More is not better, more is just more.  More fills up the space in our lives and prevents us from seeing the needs of the world around us.  Perhaps it’s time to clear out some clutter.

This week our challenge is to clean out our cupboard clutter.  If you’re anything like the me you’ve probably lost track in some way of what’s actually in your cupboard.  This week we are going to organize our cupboards and see what’s really there.  We’ll purge the things we shouldn’t be eating or that we have too much of {our local food banks will be very happy!} and we’ll plan meals around what is left. Jesus reminds us that hoarding our treasures is not a solid way to live.  When we hoard and collect we forget how blessed we are.  Our focus shifts from one of gratitude to one of consumption. This is not healthy for us and doesn’t jive with our new approach of living healthier.

Faith and Food Challenge:

Jesus reminds us that we are not to worry about what we shall eat or drink.  Life is not about what we’re eating, it’s about what we’re doing and who we’re doing it with. Our goal this week is to honor the gift of food and sit down when we are eating.  Michael Pollan reminds us that families traditionally ate together around a table.  He says “It’s a good tradition. Enjoy meals with the people you love.”   Seek out friends and family to eat with at least 3-4 times this week.  Make an effort to enjoy the company of those you love.  Food is about connection and community, not just physical nourishment.

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Filed Under: 28 Days of Faith and Food, Bible, Christianity, Faith, Food, Healthy Living

Tropical Blueberry Dream.

12 Jul posted by

The Tropical Blueberry Dream.  A dramatic name for what may be my best smoothie yet.  Seriously delicious, packing nutrition in every sip this smoothie will transport you to a beach in the Caribbean {in your mind anyways}.  It’s a vacation in a glass and you won’t be disappointed.  Enjoy!

Ingredients:

  • 1 pint blueberries
  • 1 banana
  • 1/4 of a whole pineapple
  • 1 c almond milk
  • 2 c packed baby spinach
Instructions:

  • Load all the ingredients in your blender and blend until smooth. 
Extra Information:
  • If you don’t have a high powered blender {like my Vitamix} you may want to blend as you go adding as the mix gets smooth.  I’m ever so grateful that my husband gifted me with my Vitamix as it makes smoothie making a breeze.

Gallery of Favorites

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Filed Under: 28 Days of Faith and Food, Breakfast, Eat Clean, Food, Healthy Living, Plant Based Diet, Recipe, Snacks, Uncategorized, Vegan, Vegetarian

Spicy Tofu Scramble

11 Jul posted by

Last night I wanted a quick, easy dinner as it was a beautiful day and I didn’t want to spend hours in the kitchen prepping.  Enter the Spicy Tofu Scramble.  We are breakfast for dinner people so I’m not ashamed to admit that we often serve this traditional breakfast food at night.  I dress it up and mix up the flavors so it never gets boring and this version is our current favorite.

If you’ve never tried Tofu before and are a little frightened this is the recipe you should start with.  It’s essentially fool proof as there’s no pressing or marinating and you’re family will think you’re a genius!

Spicy Tofu Scramble

Ingredients:

  • 1 pound of tofu {drained and rinsed}
  • 3 tbsp dijon mustard
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1/2 c nutritional yeast
  • 1 c salsa
  • 1/4 c dried parsley

Instructions:

  • Preheat oven to 425
  • In a large bowl crumble your tofu into small pieces.
  • Add the dijon mustard, garlic powder, onion powder, cumin, tumeric and nutritional yeast.  Stir until combined.
  • Add the salsa and dried parsley.  Mix well.
  • Pour the mixture into the baking pan.
  • Bake for 30 minutes, stirring once.
  • Remove from the oven and enjoy!

Extra Information:

  • We love to use the scramble as a filling for toasted english muffin sandwiches.
  • You can adjust the heat to your liking by choosing the spiciness of the salsa.
  • Depending on the tofu sometimes the mixture can be a bit dry.  In this instance I would add a little more salsa to makes sure it stays moist in the oven.
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Filed Under: 28 Days of Faith and Food, Food, Plant Based Diet, Recipe, Vegan, Vegetarian
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