Wednesday, September 26, 2012

Vegan Banana Bread Oatmeal

Banana bread oatmeal is the perfect fall food to warm up on those crisp mornings, and the addition of nuts gives the dish enough protein to carry me through to lunch. You can easily substitute Walnuts for the Pecans and Maple Syrup for the Agave Nectar to give the dish a more traditional flavor.

  • 2/3 c Water
  • 1/3 c Organic Rolled Oats
  • Pinch Salt
  • Dash Cinnamon
  • 2 tbsp Organic Raisins
  • 1/4 c Organic Almond Milk
  • 1/2 Banana (chopped into bite size pieces)
  • 1 tbsp Organic Pecans - chopped
  • Drizzle of Agave Nectar (optional)

Heat Water to boil and add Salt. Add Oats and Cinnamon, stirring constantly until water is almost absorbed. Add Raisins and Almond Milk, stirring until milk is almost absorbed. Add Banana and Pecans. Stir about 1 minute more. Add drizzle of Agave Nectar if desired. Enjoy!

Tuesday, September 18, 2012

Fruitful Toast

This is one of my go-to breakfasts when I'm in a rush. It works with almost any fruit that's in season - figs (as shown here), bananas, berries, pears, or apples. If the fruit isn't sweet enough for your liking, you can add a touch of agave nectar or honey.

Fruitful Toast
Serves 1 

1 Slice Ezekiel Bread (Toasted)
1 tbsp Crunchy Organic Peanut Butter
3-4 Medium Fresh Organic Figs (Black Mission Figs used here)
Drizzle of Organic Agave Nectar (Optional)

Spread the Peanut Butter over the Toast. Slice the Figs into bite-sized pieces. Layer the Figs over the Peanut Butter. Top with a drizzle of Agave Nectar.

Sunday, September 16, 2012

Green Goddess Breakfast Smørrebrød

With the gaining influence of Scandinavian food, I created this healthy breakfast spin on the classic Smørrebrød. This recipe makes 1 serving, but it can easily be increased to multiple servings.

Green Goddess Breakfast Smørrebrød
Serves 1

  • 1 Slice Ezekiel Bread
  • 1/4 Avocado
  • 1 Small Organic Heirloom Tomato (Preferably Green)
  • 1/4 Cup Organic Baby Spinach
  • 1 Organic Large Egg

Toast Ezekiel Bread. Spread bread with mashed Avocado. Sprinkle a pinch of salt over the Avocado. Slice Tomato and layer over Avocado. Sprinkle another pinch of salt over the Tomato. Layer the Spinach over the Tomato. Cook the Egg to Over-Easy. Layer the Egg on top of the Spinach. Add salt and pepper to taste, and enjoy!

Mediterranean Style Chopped Salad

This is my current go-to salad for the week. This recipe makes 9-10 cups, so I make it on Sunday evenings and bring it for lunch or eat it with dinner several times throughout the week. Once the base is made, it's easy to add a little variety. It's great over leafy greens like spinach and kale for a light lunch or served with chopped grilled shrimp or chicken for when you need more protein or tossed with cooked farro or quinoa for a grains-based salad. You can also feel free to add even more vegetables like green and red peppers or onions.

2 Large Organic Heirloom Tomatoes
3-4 Small Organic Persian Cucumbers
3-4 Stalks Organic Celery
2-3 Organic Carrots
2 oz Organic Feta
1 Can Organic Garbanzo Beans
8 Green Olives, Chopped
8 Kalamata Olives, Chopped
2 tbsp Organic Olive Oil
1 Lemon

Chop Tomatoes, Cucumbers, Celery, Carrots and Feta into similarly sized small pieces and place in a large glass bowl. Add Garbanzo Beans and Olives. Drizzle with Olive Oil and the juice of the lemon. Add salt and pepper to taste. Toss. Refrigerate, and enjoy!

Organic Pork Chop with Stewed Apples and Gorgonzola

The lean, thin cut pork chop and stewed apples keep this meal healthy while the sprinkle of Gorgonzola adds just the right amount of richness and indulgence. I always use pasture-raised, sustainable meat. 

1 Small Organic Gala Apple
1/4 c Organic Just Tart Cherry Juice
1 Thin Cut Bone-In Pork Chop (3-4 oz meat) 
Organic cooking spray
1 tbsp Crumbled Organic Gorgonzola

Chop apples into small cubes. Add apples and cherry juice to sauce pan, and bring to a boil. Reduce to simmer for 25-30 minutes adding water and stirring as needed to keep the bottom of the pan coated with a thin layer of liquid. When the apples are soft, mash the apples into the liquid to create a chunky applesauce.

Coat pork chop with salt and pepper on both sides.  Coat a small saute pan with organic cooking spray and heat the pan to medium-high heat. Brown pork for approximately 2 minutes on each side. Turn the heat down to medium-low, pour the applesauce over the pork and cover to cook for for 3-4 minutes more - until pork is done.

Plate the pork with the applesauce and sprinkle with Gorgonzola cheese. Enjoy!