Father’s Day Recipe Ideas

REMINDER! Father’s Day is this Sunday, June 21st I REPEAT, this SUNDAY!  I am sure that we all remembered and have extravagant plans for the fathers in your lives, but for those of us that are too busy to even remember what day it is, let’s do something special! Nothing feels better than doing something memorable for the dads that helped us fix a flat tire on our cars, taught us how to tie our shoes, and told us that we were ready to take off our training wheels (even when we thought we weren’t ready). A vegetarian/vegan meal will be different and adventurous for our dads on their special day. Cooking is always a thoughtful and caring gesture, especially when it’s made mindfully, like these recipes below. If your dad likes to order a big burger or a steak every time he goes out to dinner, these vegan sliders and portabella veggie burger recipes may just be a nice switch up for those carnivore dads.

Veggie Quinoa Slidersoriginal-201305-r-crispy-quinoa-sliders
Ingredients
  • 1/2 red onion, finely diced (~3/4 cup)
  • 6 button or baby bella mushrooms, diced (~1 1/4 cups)
  • Salt and Pepper
  • 1 15-ounce can kidney (or black) beans, well rinsed and drained
  • 3/4 cup cooked quinoa
  • 1 Tbsp chili powder
  • ~1/2 cup raw walnuts, crushed or ground into a loose meal (divided)
Instructions
  1. Slowly sauté, the onion to a large skillet seasoning with a pinch each salt and pepper.
  2. When the onions are soft turn up the heat to medium and add the mushrooms. Cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  3. Remove from heat and add beans and mash. You’re looking for a rough mash. Taste and add another pinch of salt, or pepper if needed.
  4. Transfer the mixture to a mixing bowl, add the quinoa, chili powder and stir. Lastly, add the walnuts a little at a time until the mixture is thick and malleable enough to form into patties. Pop in the fridge for 10-15 minutes to cool and preheat your oven to 375. Coat a baking sheet with nonstick spray or olive oil.
  5. Once chilled, form into small patties.
  6. Arrange on the baking sheet and brush the tops with olive oil and another pinch of black pepper. Bake at 375 for a total of 40-45 minutes, flipping around the 20-minute mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary. For a quicker option, form into thinner patties (1/4 inch) and brown in a saucepan over medium to medium-high heat lightly coated with olive oil. Cook until brown on both sides – 3-4 minutes on each side.
  7. Serve on small buns or atop mixed greens with desired toppings.

Or check out this delicious portabella burger recipe from Lori over at wonderful and yummy Kitchen Whisperer 🙂

Portabella Veggie Burger

Ingredients
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegan Parmesan cheese if you do not eat animal products or nutritional yeast for extra health benefits
  • Olive oil
 Instructions20140205-veggie-burger-toronto
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce

Not only will these meals be delicious, they will be beneficial to our dads’ heart health and keep them feeling young and energized!

Tip: don’t mention the word vegetarian or vegan to those meat loving dads – that sometimes sways their opinion before even tasting. Have them taste and then surprise them 🙂

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hydrate, cleanse and debloat: simple flavored water

We all know drinking lots of water throughout the day is important for so many reasons – to hydrate, flush out toxins, regulate digestion, for heathy skin… the list goes on.

However, sometimes sipping plain old H2O can get a little boring. By using these simple ingredients you can add loads of flavor without additional sugars and calories of store bought flavored water. My favorite combination is cucumber, lemon, ginger and mint.  Not only do these ingredients add delicious flavor- they offer so many health benefits.images-1

Lemon- lemon is a powerful cleanser and also helps to alkalize your body. Lemon also contains Vitamin C, which will help boost immunity.

Ginger – ginger contains many anti-inflammatory properties. It also helps aid in digestion, settle your stomach, and helps with flushing out toxins.

Mint – mint is a natural stimulant, which helps soothe the digestive tract. It also stimulates the digestive enzymes that absorb nutrients from food and consume fat and convert it into energy. Therefore, it is helping you convert the food you consume to energy rather than storing it as fat. As a natural stimulant, mint is known to naturally combat fatigue and help to recharge your batteries.

Cucumber- cucumber has many detoxifying, antioxidant, and anti-inflammatory properties. It also adds a refreshing taste and leaves you feeling refreshed and hydrated.

Thinly slice 1/2 a the cucumber, ginger (as much as you desire) and a lemon or two. Add in a few sprigs of mint and add all ingredients to a pitcher of water and let sit overnight. Sip throughout the day.

a few meal inspirations

Hello fellow detoxers!  I can’t believe how  many people have decided to join me on the 21 day detox. I am so thrilled to have you with me on this journey with me to vibrant health and new beginnings.

YAY! You made it through the first few days. Pat yourself on the back, they really are the hardest.  It’s like the minute you tell yourself you aren’t eating gluten you want that bagel staring at you on your co-workers desk…even if you usually don’t even eat bagels. Humans are strange creatures.  I promise though, those cravings will quiet everyday until they are gone completely. Sugar and caffeine seem to be the hardest part for people, especially eliminating them if you are used to having them daily.

If you are having headaches due to caffeine withdrawal, have some green tea. You can even buy flavored green tea that may help with a sweet tooth. If that sweet tooth will not give up, have a small piece of fruit or a green smoothie with 1/2 a banana or green apple and some coconut oil and unsweetened almond milk.

I swear they will soon start tasting like milkshakes to you (once your taste buds adjust to the natural flavors). I make this smoothie for my husband when he is having a sweet craving and he wouldn’t swap this for his favorite milkshake now, would you Mike? 😉

Processed with VSCOcam with g3 preset

hi Mike! came across this pic in my phone

A clean treat that is loaded with protein, fiber, antioxidants and other vitamins.

ChocoBanana Protein Smoothie
1 cup spinach
1/2 frozen banana
1 Tbs almond butter
1-2 Tbs raw cacao powder
1.5 tsp coconut oil (organic, cold-pressed)
1 Tbs hemp protein powder
3/4 cup unsweentened almond milk
1/2 cup ice
1 tsp honey or maple syrup(optional)
Additional add-ins : ground flaxseed, chia seed, raw cacao nibs (add after for choc chip pieces)

Blend until smooth.

Sorry, I went off on a smoothie tangent.  Anyway, I am really enjoying all of the emails about your progress so far- mentally and physically. It has only been a few days but I am seeing that a lot of you are already noticing positive affects. Whether it’s a noticeable change in energy levels, moods, stress, bloat, or any other digestive health issues, I am beyond excited hear all of your feedback! It only keeps getting better from here.

I’ve been getting a lot of inquiries about menu and meal ideas. Instead of sending each of you different recipes and ideas, I’ve decided to compile some of my favorite recipes and dishes from friends and fellow bloggers.

Many of these are dinner ideas – but can easily be stored and made into lunch the next day. Switch it up by adding a few more spices or vegetables to it, or even throw it in a saute pan in the morning, crack and egg on it and you’ve got a delicious and easy breakfast.

Be creative and switch out different ingredients and spices to your liking. Most of them are gluten and dairy free, however if one of the items happens to be just swap it out or just nix it. Enjoy!

Recipes:

Cauliflower Lentil Taco Salad,  Food Babe

Quinoa Fried Rice with PorkThe Queen of Quinoa
I substitute with organic chicken, beef or egg. Most of the time I  eliminate meat all together – as quinoa is very high in protein

Kale Rice Bowl , 101cookbooks
Can substitute yogurt with coconut milk yogurt or add avocado for creaminess. Great for breakfast or dinner. 

Roasted Sweet Potato, Kale and Sage Skillet Quinoa , Recipes to Nourish 

Jerk Chicken with Mango Salsa and Creamy Coconut Millet, Inspired Edibles

Quinoa Crusted Sole in a Chili-Lime Glaze, Inspired Edibles

25 Soups and Stews, With Food + Love
All Gluten Free, Dairy Free, Egg + Meat Free

Here are two recipes I’ve made this past week:

Spiced Salmon with mustard sauce
(I halved for 2 people and still had leftovers) 

Ingredients
2 teaspoons whole-grain mustard
1 teaspoon honey
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/8 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) salmon fillets

Directions
Preheat broiler.

Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

I know some of you were asking about substituting  breads/wraps for lunch, especially when packing a lunch for work. If you are not going 100% Gluten Free (which is okay, as long as you are eating the right kinds of grains) As I mentioned before, this should be tailored and manageable for your life. Don’t make too drastic of changes unless you know you can plan on maintaining. It’s better to set realistic goals for the detox and be in it for the long haul, then to cut it short or give up.

Creamy Kale + Basil Sauce
Great on any dish. Try it on chicken, fish, quinoa/rice bowls. I even put it on sautéed spinach and eggs for breakfast.

Ingredients
4-5 kale leaves
1 small bunch basil
1/2 cup raw cashews, soaked
juice of 1/2 a lemon
1 clove garlic
sea salt and pepper to taste
approx. 1/2 cup olive oil
optional: 1/4 cup nutritional yeast (great for vegetarian dishes and adds a cheesy flavor) 

Directions: Place all ingredients in a vitamix/food processor. Blend until well incorporated. Slowly drizzle in olive oil until creamy and well emulsified.

This is so flavorful and adds a nutritional punch to any of your favorite dishes. It’s full of vitamins, fiber, protein, anti-oxidants, and healthy fats.

The other night we made lettuce wraps with our left over salmon. We shredded the salmon on large Boston lettuce leaves, added avocado, cucumber, radishes, chives and fresh dill. Drizzled them with this sauce and it was so good!

salmonwraps

You can make the sauce in large batches and store in the fridge. (Mix well before using, you may also have to add a little more olive oil if consistency thickened).

I am posting my Vegan Cheesy Broccoli Casserole tomorrow, as well as a vegan Shamrock Shake we made this weekend, just in time for St. Patty’s Day (think spinach, fresh mint and vanilla bean, yum!)

farmers market quinoa salad

 

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Ingredients: Red and white quinoa, kale, spring peas, zucchini, apples, scallions, toasted almonds, avocado,  and sunflower seeds.

This is one of my favorite summer quinoa salads. Made fresh with local farmers market veggies and full of fresh herbs, tossed in a light lemon-basil vinaigrette. It’s also vegan and gluten free.  

Light, but filling, this nutrient-dense salad will keep you energized and full throughout the day, without weighing you down. It’s a perfect lunch and will add to your daily dose of fiber, protein, omega 3’s, antioxidants and B vitamins… and much more!   

The Farmers Market Quinoa Salad is on the summer menu at the Galley Cafe,  come and get it!  

The Galley cafe is located in the Vincera Institute at 1200 Constitution Ave, Philadelphia.

 Opening soon!