Sunday, July 26, 2015

Mock Tuna Salad - Lunch Wraps Made Easy and Cheap

Here is a quick and easy recipe I made the other day when I was craving tuna salad.  

My goal is to truly make meat and animal products the exception to my rules.  Recipes like this help. One because they are flavorful and easy. Two because foods like beans are cheap!!!


"Tuna" Salad

1 can of chickpeas or cannellini beans
Juice of 1/2 lemon
1/2 cup chopped/minced celery
1/2 cup chopped/minced red onions
Old bay seasoning to taste
Crushed red pepper to taste
2 tablespoons Nayonaisse or low fat mayo 
1/2 tablespoon spicy mustard 
Several (3-5) Crushed seaweed nori sheets to add to salad blend
Nori sheets for each collard green wrap 
Collard leaves, de-stemmed. 

Smash first nine ingredients into a bowl and blend up until you get a smooth consistency. There can still be chunks. This adds to the texture in my opinion. 

Taste and add more seasoning or lemon juice to your preference.  My salad is savory, but if you prefer, you can also add chopped sweet pickles, dried cranberries or raisins to get a sweeter taste.  (Trust me. It's good.)

Line each collard leaf with seaweed and then add dollops of the salad.  Roll like a burrito and enjoy!


Nom nom!!

Tuesday, July 14, 2015

Shrimp Salad Wraps - Paleo Friendly !

This is a really wonderful warm salad for lunch or dinner. (You can serve it cold too.) 



Cheap tip--- Seafood is so easy and lean.  I love love love shellfish because of the low calorie content. But it can be pricey. Buy the shrimp when it's on sale and freeze it in 1/2 lb increments to use later. 

Shrimp/Seafood Salad 2 servings 

1 cup brown rice cooked
Olive oil
1/2 lb shrimp
1/2 cup crab meat or imitation crab meat or chopped cooked seafod of any variety (tuna is ok too)
1/4 cup chopped celery
1/4 cup chopped raw onion
2 tbsp chopped cilantro or parsley 
Sea salt
Cajun spice or Old Bay seafood seasoning
Cayenne pepper (for a kick)

Cook the seasoned shrimp (add some salt and pepper before cooking) in a few drops of olive oil. Once shrimp is pink add in celery to soften.  Once celery is soft, toss in brown rice and other spices.  Lower heat and cover until rice is warm then add in the other cooked seafood of your choice.  Toss all ingredients together.  Turn off heat and add raw onions, additional spices to taste and parsley. 

For more binding and a creamier consistency, stir in 1 tbsp of spicy mustard and 2 tbsp of vegan mayo or regular organic mayo. 


Serve warm in lettuce leaves or cold the next day on whole grain crackers. 

Lovely!

Nom Nom :-)

Monday, July 13, 2015

Homemade Twist on Sushi!

I love love love sushi!  One of my favs are the big huge cone shaped rolls.  Here is my version of those lovely rolls. I made some very bright, very beautiful, very nutritious rolls at home. 



These rolls are made of steamed brown rice, avocado, toasted seaweed, soy sauce and other spices with destemmed collard green leaves as the wrapper. 

Cheap tip-- if you skip the fish and make vegetarian rolls, you save $$$$. Fresh sushi grade fish is lovely, but expensive. If you feel like treating yourself, add some smoked salmon to these rolls. The salmon will compliment the flavors of the veggies very well. 

Bon appetit!

Sunday, July 12, 2015

Brown Rice for Breakfast? YES!

Cheap Tip--- Listen, forget those little grocery store bags of rice with 10 servings!  Go to an Asian market or Costco and buy a big huge bag of brown rice15lbs for $13-15.  I find a myriad of ways to use it. 

Brown rice is an easy whole grain to steam or boil and then put into whatever you want.  It has protein and is soooo filling for you, if you eat grains.  Treat yourself to a rice cooker and you just made it even easier for yourself. Set it in the evenig and the rice is hot and ready in the morning for you. 

One way that a lot of people don't try is to serve brown rice for breakfast.  

Here's my favorite brown rice breakfast bowl. 

I warm 1 cup of brown rice with a little coconut oil (about 1 tsp) for essential fatty acids & brain health and add some raw sugar for a little sweetness.  Then I top it with almonds for protein and blueberries for antioxidants.  I also like to do this with strawberries.  Delish!


Nom Nom!!!

Saturday, July 11, 2015

Traveling Fit --- Raw, Vegan, Paleo or Whatever

These are my rations I take when traveling all week with colleagues. I have no juicer, no access to a grocery store or farm market. I usually don't even have a car.

I fly with raw kale chips, organic oatmeal, organic raw meal replacement bars, fresh fruit, raw protein powder and a shaker cup.

I pack in my carry on dried fruits like figs and mango slices and a jar of nut butter in case I get laid over or delayed. 


I really try to keep it high raw and vegan while traveling. It balances my budget for restaurant expensive foods and also gives me breathing room if I can't find something healthy at a reasonable price. 

Also I bring my supplements- garlic, immune booster blend, green powder, coQ10, and mega doses of vitamin D. These keep my immune system boosted when traveling by plane and in odd places.  

You can be healthy on the road. I promise it can be done...you just have to plan and try. 

Bon voyage!


Thursday, July 2, 2015

Parsley Salad YEAH BABY! Loving This!

Tomato Parsley Salad

  • 1 pint of grape or heirloom tomatoes
  • 1 Tbs olive oil
  • 2 cups of chopped parsley
  • 1/2 cup chopped celery
  • 1/2 cup chopped cilantro
  • juice of 1 lemon or organic dressing of choice (I like Annie's Sesame Shitake. It can be purchased in an extra large bottle to save $$)
  • Sea salt and fresh ground pepper to taste

In a large bowl toss the ingredients together and season with salt and pepper.

This is a simple salad that uses herbs as the base instead of lettuce. It's delicious and fresh and crunchy. 

It's a lovely meal in itself or served as an appetizer for two dining companions.  

Sit outside in the sun and enjoy this salad or share it in the shade with a friend. 

Bon Apetit!