Oh She Glows is overflowing with healthy and delicious recipes such as this scrumptious Mushroom and Kale Gravy over Millet. The gravy is creamy and delicious while the kale adds a nice chewy texture and the millet adds the perfect tender crunch. I followed the recipe quite closely except that I used red onion instead of white because it was all I had and I substituted 2/3 button mushrooms and 1/3 portobello mushrooms because I didn’t have cremini. I also doubled the kale quantity for some added fibre and leafy greens. And because I didn’t have nutritional yeast I ground cashews into a powder instead. It was so good I literally closed my eyes to savor it. Enjoy!!
Okay, I virtually always like the things I cook. Even if something I whip up may be disgusting, the fact I made it makes it my baby and I feel I am required to like it. But this…this dish is AMAZING. I seriously feel like you could find it in a restaurant. It’s nutty, creamy and delicious.
I used this recipe almost verbatim: Soba Noodles with Shrimp, Snow Peas & Carrots — with a few exceptions…
1) I realized after I had started that I only had half the amount of shrimp I needed. So I pan-fried a diced chicken breast in sesame oil and added it to the mix at the same time as the sauce. I strongly recommend it!
2) I accidentally used snap peas instead of snow peas — but it was still delicious!
3) I forgot to add the cilantro which was sad but I have plenty of leftovers that I will load up with the stuff.
4) I think I added close to an extra cup of grated carrot which I think made it even better so I would totally recommend doing so.
5) I used these super cool soba noodles I found at my local health food store:
They’re 95% buckwheat and 5% sweet potato! How cool is that!? If you can track them down I can practically guarantee you will love them. Enjoy!!
The best way to describe this dish is a healthy version of chicken fried rice – and all you have to do is try it once and you’ll never go back to the old way again. I came across this recipe that used bulgur – I’ve never used the stuff before but I am so glad I tried it out. It is the perfect cross between rice and quinoa and is incredibly good for you. So there really isn’t a bad thing in this dish!
Curried Veggies & Bulgur
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 tablespoons curry powder
- 2 large carrots, peeled and chopped
- 1 cup bulgur
- 1 and 3/4 cup vegetable or chicken broth
- 1/4 cup currants and/or raisins
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 1/2 cup button mushrooms, chopped
- 1/4 cup sliced or chopped toasted almonds (I simply chopped up some whole almonds and toasted them in a 350 degree oven for 10 minutes)
- 1/2 teaspoon salt
- 4 eggs
1. Heat oil in a pan on medium-low heat. Add in onions and cook until caramelized. Stir in curry powder. Toss in the bulgur and mix well so it becomes coated with some oil. Add in carrots and let sit for a minute or two.
2. Pour in the broth and currants/raisins. Cover the pan and let cook for 10 minutes.
3. Pour in the peas, corn and mushrooms and cover again. Let cook on low heat for another minute or two before turning the heat off and letting the mixture sit, covered, for 15 minutes.
4. While the mixture sits, fry the eggs in a pan until yolks achieve desired level of hardness.
5. When the bulgur mixture has cooked enough, stir in the almonds and salt. Scoop mixture into bowls and top each with a fried egg.
Note: If you are cooking the mixture to last you for lunches/dinners through the week it is probably best that you not fry all the eggs at once but rather cook them one at a time as needed.
This is the first pizza I have made completely myself, 100% by hand and I have to say – I am quite proud. I will definitely be experimenting with pizzas more. It seems to me, that once you get yourself a good whole wheat crust recipe – you’re guaranteed a healthy meal because all you have to do is load it up with nutritious goodies.
My rendition is a lighter version than the original recipe simply because I was out of mozzarella and felt not deep desire to go out and procure some more so I went without. Instead I tossed some chopped sun-dried tomatoes into the mix and I think it made for a great combination. I hope you like it!
Whole Wheat Greek Pizza
Makes 1 large pizza or 2 smaller ones
For the dough:
- 3/4 cup warm water
- 1/2 teaspoon sugar
- 1/2 tablespoon active dry yeast
- 12 tablespoon olive oil
- 1/2 teaspoon salt
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1 garlic clove, diced
- 1 tablespoon sun-dried tomato oil (or other oil if unavailable)
- 1/2 teaspoon salt
- 2 cups shredded, fresh spinach
- 1 cup diced mushrooms,
- 1/2 red onion, thinly sliced
- 2/3 cup crumbled feta (or less if you have mozzarella to add into the mix)
- 8-10 sun-dried tomatoes, chopped (optional – but they add a great flavor)
- black olives (optional)
1. Sprinkle sugar into luke-warm water. Stir in yeast and let sit for 10 minutes. Stir in olive oil and salt. Combine whole wheat flour and 1/2 cup all purpose flour. Stir until well combined.
2. Spread remaining all purpose flour on large cutting board. Place dough on board and knead all the remaining flour into the dough. This should take about 10 minutes.
3. Oil the bottom of a bowl. Place dough in oil and flip so that the dough ball becomes coated in oil. Cover loosely with a tea towel and let sit for an hour.
4. After an hour the dough will have expanded. Either split it in two if you want to make two smaller pizzas or leave it as one wall for a single, large pizza. Place ball(s) on a lightly floured surface and let sit for 45 minutes.
5. Preheat oven to 425 degrees. Place dough on a well oiled pan and spread out with palms and fingers. Don’t be afraid to spread it thin as the dough will rise considerably.
6. Spread garlic, oil and salt over dough. Distribute remaining toppings evenly.
7. Cook in oven for about 20 minutes or until it begins to turn golden-brown. Remove from heat and let cool just a touch before serving.
And don’t worry too much about the toppings I recommended. I loved them but if you prefer some sausage, cheddar and tomatoes – that is totally your call. Once you have the crust – the rest is up to you! So have fun and enjoy this deliciously healthy meal!
My grocery supplies are dwindling but I somehow managed to find a recipe that I slightly modified to fit everything I had on hand and I’m happy to say that it went very well. Plus I’ve really been craving Thai food so it was just meant to be!
Curried Chicken & Shrimp
- 2 tablespoons oil (I used half sesame and half grapeseed but any oil will do)
- 3 chicken fillets or 1 boneless, skinless chicken breast
- 10 shrimp (more or less to taste)
- 1 onion (diced)
- 1 carrot (peeled and chopped)
- 1 pepper (sliced and core removed)
- 4 cloves garlic (minced)
- 1 can coconut milk (I used light coconut milk)
- 2 tablespoons fish sauce
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 teaspoons ginger (ground or minced)
- 3 tablespoons yellow curry paste
- 1 cup rice (I used brown but any will do)
1. Heat oil in a frying pan on medium heat. Add onion and let sweat for a minute. Add in carrots and wait a minute or two. Add in pepper and stir. After a few minute stir in the garlic. While the vegetables cook chop the chicken into cubes and take tails off the shrimp.
Note: This could also easily be done with red or green curry paste – according to your preferences. And it couldn’t hurt to throw in a little lime zest or a bay leaf if you have them on hand. Extra yumminess I say!
I’m not someone who stops at drive thrus regularly for a burger but I do enjoy a good barbecue party in the summer. With no barbecue to turn to in this cold weather, and no desire to hit up the nearest McDonalds – I decided to try out vegan burger recipe. It was very easy to do and I had all the ingredients on hand! I really hope you’ll give it a try because it’s a delicious and healthy alternative to your local burger joint. Mmmm yummy!
Vegan Chickpea Burger
Makes 6 servings
- 1 and 1/2 cups chickpeas (I got mine from a can)
- 1/2 cup oats
- 2 carrots (peeled and chopped)
- 2 tablespoons oil (I used grapeseed oil)
- 1 and 1/2 teaspoons curry powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1 teaspoon parsley (dried or regular)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons sesame seeds
(Note: I used the spices I had on hand but you could easily make substitutions based on what you have around.)
1. Preheat oven to 375 degrees.
2. Grind oats, carrots, curry powder, paprika, cumin, parsley, salt and pepper in a food processor.
3. A third at the time add the chickpeas and oil to the food processor. Scrape down the sides where necessary until it is all thoroughly combined.
4. Transfer mixture to a bowl and stir in sesame seeds. Form dough into round, flat patties and lay on a non-stick or freshly greased pan.
5. Place tray of burgers in oven. After 20 minutes, remove tray from oven and flip the burgers. Return and allow them to continue baking for another 15-20 minutes. Remove from oven and eat up!
I have to say, I have greatly enjoyed all the recipes I’ve made in the last few months but I think this one just might be my favorite. The veggies are fresh, the chicken is flavorful and the sauce is just the thing to bring it all together. It took less than 45 minutes and you can easily multiply the recipe to create lots of leftovers for future lunches. If you do though I’d recommend tucking a damp cloth in the container to prevent the rice paper from drying out. I really hope you enjoy these as much as I did!
Chicken Spring Rolls
Serves 2 (or 4 rolls)
- 4 sheets of rice paper
- 150g chicken (I used 4 boneless, skinless fillets but 1 large or two small chicken breasts would probably do the trick)
- 2 tablespoons grapeseed oil (or other oil if no available)
- 1 teaspoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon fish sauce
- 1 tablespoon soya sauce
- veggies of your choice (I used cucumber, carrot, cilantro and lettuce which I found to be perfect – the next time around I might consider adding avocado to give it a creamier texture – sliced radishes, celery, peppers and green onions would also work)
- 3 tablespoons soya sauce
- 1 garlic clove (minced)
- 1/2 teaspoon agave nectar/honey/sugar
- 1/2 teaspoon sesame oil
- juice of 1 lime
2. While chicken marinates, thinly slice veggies and rip lettuce and herbs. You can also take this time to stir together the ingredients for the sauce. If you run out of time for either of these steps you can continue them while chicken cooks in step 3.
3. Place chicken and marinade in a frying pan on medium heat. Cook until chicken is done. Remove from stove and slice thinly. If you want the chicken to be extra flavorful you can pour the remaining marinade over top.
I had some salmon that I was determined to use this evening and was fortunate enough to stumble across this very simple and delicious recipe. Hope you like it!
Rosemary & Lemon Salmon
- 1 salmon filet
- half a lemon
- 2 teaspoons rosemary
- salt (to taste)
- half a green onion, diced
1. Preheat oven to 400 degrees.
2. On a tinfoil sheet, lay down a couple of slices of lemon and sprinkle 1 teaspoon rosemary on top. Lay salmon filet on lemons. Sprinkle remaining rosemary and salt on salmon and cover with another couple slices of lemon. Wrap salmon in tinfoil, place on a tray and put in oven.
3. Let cook for 20 minutes – or until it flakes easily with a fork. Sprinkle with green onions and enjoy!
Note: As my side dishes I had quinoa cooked in vegetable brothe and a garlic stirfry of onions, bok choy, spinach and brussel sprouts. Both dishes went great with the salmon.
- salt (to taste)
I was a little hesitant about this dish because I’ve only cooked with quinoa one other time in my life. I was also unsure about the fact the recipe requires so little sauce and I thought that might make it bland. But boy was I ever wrong! This dish has so much flavor and it’s loaded with healthy goodies. My thanks to the blog What’s Cookin’ With Mary for introducing me to something new!
Tofu Quinoa Veggie Bowl
- 1/2 cup uncooked quinoa
- 3/4 cup water
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1/2 cup cubed firm tofu (more or less depending on how much protein you want)
- 12 brussel sprouts (cut in half)
- 1 cup chopped mushrooms
- 1 cup snow peas (trimmed and cut in half)
- 2 eggs (lightly beaten)
- 2 green onions
- 1.5 teaspoons fish sauce
- 2 teaspoons soya sauce
- 2 teaspoons sesame oil
1. Combine quinoa , water and salt in a pot and cook.
2. Coat frying pan in 2 tablespoons olive oil and lay tofu flat. Cook on medium heat.
3. In another frying pan scramble eggs and 1 tablespoon olive oil for 2 minutes. Add in brussel sprouts and snow peas. Let cook for 2-3 minutes. Add mushrooms. Stir fry until vegetables reach desired tenderness.
4. By this time tofu and quinoa should be done cooking. Add tofu, fish sauce, soya sauce and sesame oil to veggies. Gently combine. Add in quinoa and mix well.
5. Remove from heat and serve.
This is my favorite dish to bring to a potluck or cook as a side dish for a special family meal. It’s really easy but with just the right quantities it can standout as spectacular.
Creamy Mashed Potatoes
- 6 potatoes
- 1/4 cup milk
- 1/4 cup butter or margarine (I think Becel margarine gives it the best flavor)
- Salt (to taste – I like lots!)
1. Peel potatoes and cut in half. Boil in a pot of water.
2. Once potatoes come apart when poked with a fork they can be drained and returned to the pot. Mash them well.
3. Add milk, margarine/butter and salt and continue to mash until well combined. Transfer to a serving dish and enjoy!
Note: The final amounts of margarine/butter, milk and salt are completely up to you – but I will say that the more margarine and salt there is the better I like them!!