Posts Tagged ‘red pepper’

Tasty Tuesday: Black Bean Dip

Tuesday, February 12th, 2013

In making an effort to get more protein in my diet, I am replacing a favorite snack of chips and salsa with black bean dip and veggies! It is just as yummy as chips and salsa but offers a little extra nutrients, including protein. You will love how easy and delicious this recipe is! I enjoyed a big ol’ scoop of it yesterday along side my infamous kale salad. 🙂

Ingredients:

3 cups cooked black beans*

½ cup of salsa

1- sliced jalapeno (or less depending on desired temperature level; be sure to remove seeds unless you like your bean dip extra spicy!)

2-3 diced green onions

½ tsp garlic pepper

1 tsp cumin

1 tsp chili powder

½ tsp salt

4 tbsp water

Directions:

Cook all ingredients in a sauce pan on medium- low heat for 10 minutes. Add additional water if needed to keep mixture from drying out. Pour into food processor and process until smooth. Serve with chopped veggies such as red pepper, celery, and carrot sticks. Enjoy!

* Directions for cooking with dried beans: Many people shy away from using dried beans because rumor has it they are difficult and time-consuming to prepare. However all that is really involved in preparing dried beans is a pot of boiling water. That’s it! Now there are a few different methods but I prefer the “quick cook method”. Here’s how I do it. First fill a pot with water (no need to measure because you are draining the water anyway).  Then add measured desired amount of beans (1 cup of dried beans = about 2.5 cups of cooked beans) or just dump a bunch pf beans into the pot (what I usually do and then measure after they have cooked). Allow to come to a full boil, then reduce heat and cover. Simmer gently for approximately an hour then test for softness. Drain water and rinse beans before using them. I usually cook a large pot at once so I have some left over to stash in the fridge and/or freezer when throwing together a last minute quick meal.  Dried black beans are waaayyy cheaper than canned and come in more eco-friendly packaging!

-Sarah

Tasty Tuesday: 5 Fun Ways to Get Kids Eating Veggies!

Tuesday, January 22nd, 2013

We all know how important it is to have a diet high in fresh, whole foods, including lots of vegetables! Veggies are chock-full of vitamins and nutrients that have significant immediate and long term benefits.

Although we also know that sometimes it’s a struggle to get veggies into our kids. Here are 5 fun ways to encourage your little ones to enjoy vegetables!

1. PRESENTATION: Putting out a plate full of raw, freshly chopped, colorful veggies can entice kids to munch and nibble on veggies for a snack. Many kids prefer to graze throughout the day, so having healthy options readily available for them such as a veggie platter can avoid the constant opening of the fridge and pantry doors as they rummage for food. My kids’ favorites are red pepper, cucumber, cherry tomatoes, and carrots.

2. DIPS and SAUCES: If a beautiful veggie tray isn’t quite enough on it’s own to get your little ones excited about eating veggies, try adding some fun dips to go along with them. Hummus is one of our favorites, but many kids like a ranch style dressing.

3. SMOOTHIES – Cannot say enough about smoothies. They are such a great way to get all kinds of healthy things into your family’s diet…even things that don’t taste all that great. Fruit seems to mask almost anything in a smoothie. Frozen fruit is even better as it gives a nice, creamy textures to a smoothie and is extra refreshing!

4. BURRITOS – Another food that is easy to hide all kinds of veggies in is a burrito! You can dice up veggies in a food processor into super small pieces and sneak them into your kids’ burritos. I feel like my kids are happy with anything wrapped in a tortilla.

5. OWNERSHIP – Giving kids ownership over their food can definitely impact food choices. This could be planting a garden, shopping together at a local farmer’s market, or even having them prepare snacks/food for themselves. I have one friend that whenever I visit her I am amazed at how self-reliant her children are in preparing themselves a healthy snack. For example her six year old will pull a red pepper out of the fridge, slice it up on a cutting board, put it on a plate, and sit at the table to eat it…and then put his plate in the sink when he is done. Obviously she has taught him how to do this and while that took a little time on the front end, the end result is well worth the time investment!

What tips and tricks do you have to help encourage little ones to eat more veggies? Would love to hear from you!

-Sarah

 

Tasty Tuesday: Black Bean and Rice Salad

Tuesday, September 11th, 2012

This Black Bean and Rice Salad is a favorite dish of ours to bring camping, on a picnic, or to a BBQ. I made it recently for a family gathering we had at our house and my sister asked me for the recipe. I told her “it’s on the blog”.  A few days later she informed me that it was actually NOT on the blog…WHAT?!? How could I have failed to share one of my top favorite recipes with you all? Seriously! Well here it is! Now next time someone asks me for the recipe I know FOR SURE they can find it here. 🙂

Ingredients:

2 cups cold cooked basatimi rice

1.5 cups of cold cooked black beans, or 16oz can of black beans drained and rinsed

1 to 1.5 cups of corn (frozen is fine, fresh off the cob is better)

1 red pepper, diced

1 zucchini, diced

1 jalapeno, diced

1 avocado, diced

1/4 cup (or more to taste) chopped cilantro

3 green onions, chopped

4 tablespoons olive oil

1/2 tablespoon oregano

1/2 tablespoon cumin

juice of 1 lime

2 tablespoon white wine vinegar

1 tablespoon honey

salt and pepper to taste (you could also sprinkle a little garlic salt)

Directions:

Mix all ingredients from rice to green onions in a bowl. Mix remaining dressing ingredients in a small bowl or cup. Pour dressing over rice mixtures and stir to evenly coat. Refrigerate about an hour before serving.

Enjoy!! 🙂

– Sarah

Tasty Tuesday: Portabella Mushroom Burgers

Tuesday, August 28th, 2012

With Labor Day weekend just around the corner many of you are likely hosting or attending a BBQ. Sometimes BBQs can be tricky for vegetarians, however these portabella mushroom burgers offer a yummy meat alternative for your vegetarian/vegan guests. Skip serving those over-priced, heavily processed, pre-packaged veggie burgers and serve these yummy portabella mushroom burgers instead! They are sure to be a big hit with your vegetarian/vegan guests!
 

Ingredients:
4 portabella mushrooms
4 buns
1 red pepper, sliced
1 onion, sliced
Olive oil
Salt and pepper to taste

Marinade:
3 tbls olive oil
2 tbls rice vinegar
1 tbls soy sauce
1 tbls sugar or preferred sweetener
1 tsp sesame oil
4 cloves of garlic, crushed
½ tbls fresh grated ginger
 

Directions:
Gently wash portabellas and poke with a fork. Mix all marinade ingredients and pour over portabellas. Allow to marinade for 3 hours occasionally pouring marinade over portabellas. Saute peppers and onions in olive oil. Sprinkle with salt and pepper. Set aside. Grill portabellas for 2-3 minutes per side on medium high heat. Serve topped with peppers and onions on a toasted bun. Enjoy! 🙂

-Sarah

Yummy Veggie Wraps!

Wednesday, July 18th, 2012

Summer time is full of all day outings and picnics at the park. For us this means packing a cooler bag full of yummy, healthy foods! It’s become almost a daily routine that as I make breakfast, I’m also making and packing our lunch for the day. My current favorite lunch on the go is a Veggie Wrap! They are super simple to make plus make good use of all the garden veggies friends and family have generously bestowed upon me! 🙂

Ingredients:

Your favorite pita bread, flat bread, or tortilla

Your favorite hummus (can substitute your favorite dressing if you *gasp* don’t have any hummus on hand…kind of sacrilegious in a vegan house to be out of hummus;))

1/2 red pepper, sliced

1/2 cucumber, sliced

1/2 avocado, sliced

1 small carrot, shredded

small handful of sprouts

small handful of spinach or mixed greens

1 green onion, chopped

fresh cilantro, chopped (to taste)

salt and pepper to taste

*Optional: for a heartier version packed with extra protein include cold cooked black beans and quinoa.

Directions:

Spread hummus on wrap. Layer all veggies. Fold and enjoy!!

Peace and Veggie Love All!

Sarah