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This recipe is gluten-free, dairy-free, soy-free, nut-free, grain-free and vegetarian.

When shopping at my favorite local farm in Austin, I picked up a few baby eggplants and asked one of the farmers for recommendations on the best way to cook these beautiful little gems. She suggested to not cook them at all, but to slice them raw into thin slices to best enjoy they’re sweet, light flavor. Wanting to balance the sweetness of the eggplant, I paired them with quick-pickled onions and arugula for a slightly sour and spicy contrast.

Notes

  • Recipe Yields: 4 servings
  • Prep time: 15 minutes
  • Cook time: 15 minutes

Ingredients

  • 2-3 baby eggplants, thinly sliced
  • ½ red onion, pickled (see Quick-Pickling recipe below)
  • 1 cup quinoa
  • 10 oz. washed arugula
  • 2 tbsp extra virgin olive oil

Quick-Pickling Recipe

  • 1 red onion, peeled and thinly sliced
  • ¾ cup white vinegar
  • pinch of salt
  • 1 bay leaf
  • 5 allspice berries (or ¼ tsp. ground allspice)
  • 5 whole cloves (or ¼ tsp. ground cloves)
  • 1 small, dried chile pepper

Directions for Pickling

  1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
  2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
  3. Remove from heat and let cool completely.
  4. Transfer onions and liquid into a far and refrigerate until ready to use.

seasonal summer salad eggplantDirections for Salad

  1. Rinse quinoa and cook according to directions. Let cool.
  2. Toss arugula, eggplant, pickled onion (along with 1 tsp. pickling liquid), quinoa and oil in a bowl.
  3. Add salt & pepper to taste.

I made this salad part of a satisfying meal by serving it alongside baked sweet potato fries. For an extra flavor and protein boost, add shavings of parmesan cheese before serving the salad. Using local, seasonal ingredients like eggplant and arugula are a great way to ensure your getting the most nutrition and flavor from your produce, not to mention the environmental advantages of buying local!

If you like this recipe, try our Grilled Sweet Potato and Quinoa Salad.

Happy Eating!

Holly

This recipe is gluten-free, soy-free, nut-free and dairy-free.

This recipe is one of my favorites from CLEAN by Dr. Alejandro Junger. The halibut is light but filling and the zucchini, lemons, olives and rosemary add a unique and refreshing touch! And best of all, it’s EASY to make!

Notes

  • Recipe yields: 2 servings
  • Prep time: 10 minutes
  • Cook time: 12-15 minutes

Ingredients

  • 2 (5-ounce) portions of halibut
  • ¼ cup of pitted, halved kalamata olives
  • 2 sprigs of rosemary (or thyme if you prefer)
  • 1 lemon, thinly sliced in discs (skin on)
  • 1 zucchini, thinly sliced diagonally
  • 2 Tablespoons extra virgin olive oil
  • Sea salt
  • Parchment paper cut into two 12-inch circles (if you do not have parchment paper, use a covered ovenproof dish)

Directions

  1. Heat oven to 425°F.
  2. Brush each parchment sheet with olive oil.
  3. Place one piece of halibut in the middle of each sheet and season with sea salt.
  4. On top of the fish, first place three slices of lemon, then three slices of zucchini, then top with a sprig of rosemary.
  5. Sprinkle the olives over the top and drizzle with olive oil.
  6. Pull the sides of the parchment together like a calzone. Fold paper over and crinkle together to seal.
  7. Place each package on a baking tray and place in the lower third of the oven.
  8. Bake for 12-15 minutes. The paper will puff up and brown lightly.
  9. Remove from oven and place on plates to serve. Open packages at the table and enjoy!

 

This recipe is raw, gluten-free, dairy-free, soy-free, vegetarian and vegan.

Nothing makes me happier than delicious dessert food that I can eat and know I’m also doing something good for my body. And I have to brag for a second, because I didn’t actually make these, my wonderful husband did! The recipe had been laying on the kitchen counter for a while, so knowing that I’ve been wanting to try them he surprised me by making them for me! So thank you Juan and thank you to The Urban Poser for this recipe—it’s delicious!

Notes

  • Recipe Yields: ~12 2″ round cake balls
  • Prep Time: ~10 minutes
  • Cook Time: None, it’s a raw dish
  • Chill Time: ~30 minutes

Ingredients

  • 2 large carrots, peeled (~ ½ pound)
  • 1 large tart apple, peeled and cored
  • 1¼ cup dried shredded coconut
  • ½ cup chopped raisins
  • ¾ cup finely chopped pecans or walnuts
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger (or fresh grated to taste)
  • ¼ tsp nutmeg
  • pinch of salt
  • 3 Tbsp raw honey
  • 3 Tbsp raw nut butter (almond, pecan, walnut, cashew)
  • Juice from half a lime
  • Raw cocoa nibs for decoration
  • ¼ cup unrefined organic coconut oil
  • 2 Tbsp raw honey (omit for Vegan option)
  • ½ tsp vanilla
  • 7 Tbsp raw cocoa (+ another ½ Tbsp to make a drizzle)

Preparation

  1. Finely grate carrots and apple by hand or with a food processor. Press out as much juice as possible using a fine sieve or strainer.
  2. Add the rest of the ingredients from the first section of ingrdients (except cocoa nibs) to the carrot/apple pulp and mix well.
  3. Roll the dough into balls (~1 Tbsp worth of dough).
  4. Chill cake balls in freezer for ~30 minutes and prepare the chocolate.
  5. Start with room temperature (liquid) coconut oil (it’s liquid point is around 76°F). In a small bowl, combine the coconut oil, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, no lumps. Depending on the size of your cake balls and the amount you end up with in the end, you may need to double the dipping chocolate recipe.
  6. Using a wood skewer or dipping fork, dip the frozen cake balls into the chocolate. Let some of the chocolate drip off  than allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens. Note: if you don’t  take the time to let some of the chocolate drip off you may not have enough chocolate to finish all the cake balls. They still taste great with a thick coating, but you will have to make extra chocolate sauce. It takes some practice to make your chocolate go far. If practice isn’t your thing just make extra chocolate sauce. Also, to minimize cracking, leave some space at the bottom of the cake ball without chocolate. If a crack does happen, it is easy to cover it up when you drizzle the chocolate over it later.
  7. For the chocolate drizzle, make the same chocolate recipe as above, but add ½-1 Tbsp more of raw cocoa to increase thickness. Using a spoon or a ‘candy making’ squeeze bottle, drizzle the chocolate in thin lines over the cake ball.
  8. For best results, store cake balls in freezer and remove ~5 min prior to serving. They should be fine for up to ~15 min before starting to soften too much. At that point, the coconut oil will become liquid (at around 76 degrees) and the chocolate will begin to melt. I actually stored these in the refrigerator because I preferred them a bit softer. They were a bit messy, but I also really like messes. 🙂
 Thank you again to The Urban Poser for this recipe, I highly recommend it!

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan. Oh and very delicious!

Notes

  • Recipe Yields: ~2-4 servings (depending on whether you’re using it as a main dish or a side dish)
  • Prep Time: ~10 minutes
  • Cook Time: ~30 minutes
  • You could actually cook everything in one skillet if you would like

Ingredients

  • 2 cups Cremini mushrooms
  • 2 Tbsp. Vegan butter, split into two skillets
  • 2 cloves garlic, finely chopped
  • 1 medium yellow onion, chopped
  • 1 cup uncooked Arborio rice
  • ⅓ cup dry white wine
  • 2½-3 cups vegetable broth
  • 2 cups organic, fresh chopped spinach
  • salt and pepper to taste
Fresh chopped spinach

Preparation

  1. Heat 1 Tbsp. butter in each large skillet over medium heat (2 T total).
  2. Rinse, dry and chop mushrooms and add to the first skillet. Add onions and garlic and cook for about 5 minutes, until the onions are translucent.
  3. Add rice to second skillet and cook, stirring continuously, coating the rice with butter, for 3 minutes.
  4. Add wine to rice and continue stirring until the liquid is completely absorbed, about 1 minute.
  5. Add broth to rice ½ cup at a time, stirring continuously until all the liquid has been absorbed. The mixture should get creamier as you stir.
  6. When rice is cooked al dente, turn off the heat and stir in spinach and combine the two skillets into one.
  7. Season with salt and pepper and serve immediately.

Risotto is a great source of complex carbohydrates. It will super charge your energy levels and will definitely fill you up! It’s also a great “comfort food” meal if you’re in the mood for something creamy and healthy! This is one of my favorite recipes. Enjoy!

I decided to change the way I eat about five months ago and incorporate a mostly plant-based diet. After watching the movie Forks Over Knives (as well as other influential books and movies), I was not only inspired, but also a little shocked to discover such a different point of view when it comes to the “healthy” food I thought I had been eating all these years (i.e. low-fat dairy and lean meats).

Once I realized that I didn’t have to have all of my protein and nutrients come from animal-based products, I began my search for plant-based recipes and foods. It was exciting and fun for the first few months. I felt challenged to create new dishes and staple meals that incorporated all of the nutrients and ingredients needed to be a healthy Vegan.

However, a few weeks ago I hit a food slump. I love food and using fresh, simple ingredients in my cooking, and I realized that I was no longer cooking for love, I was cooking for fuel.

Being 100% Vegan takes a lot of dedication and time, especially if you try to avoid things like soy.  Then there are the really hard-core Vegans that don’t even use honey or oil (with the exception of coconut oil)! Anyway, it was starting to frustrate and exhaust me. The ingredients lists were getting longer and longer just to create a variety of meals that were not only delicious, but that also included the nutritional value I needed.

Then I read Melissa’s bio again and her words really hit home, “…the more “whole” I try to live, the less stressed and more “free” I feel.”

Bingo – that’s it! I’m striving to make good, well-informed decisions every day, starting with what I put into my body to spending time with family and friends, and that is what really matters when all is said and done. For me, that means incorporating a mostly plant-based diet, but also enjoying some of the simple, non-Vegan foods and flavors that I love so much. If and when I do stray from plant-based foods, I make sure that I am still eating responsibly and ethically – a smattering of fresh, creamy goat cheese from my neighborhood farm spread over a piece of warm, crusty whole wheat artisanal bread topped with the sweet, complex flavors of sliced purple, green and red heirloom tomatoes.

Now that’s a compromise I can live whole and be free with.

This recipe is gluten-free, soy-free, dairy-free, nut-free, vegetarian and vegan.

In the hot summer months, I try to avoid using the oven at all costs. However, the other day I had a really strong craving for a homemade baked goodie and wanted to incorporate the sweet potatoes in my pantry for a sweet, yet savory treat. I went looking for recipes and came across several Sweet Potato Biscuit variations. I wanted to make them Vegan (or at least mostly Vegan) and use ingredients I had on-hand.

The following recipe was adapted from the Happy Herbivore’s Whole Wheat Sweet Potato Vegan Biscuits recipe.

Roasted Sweet Potatoes

Notes

  • Recipe Yields: About 12 biscuits
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Notes: I used a thawed, previously frozen banana, which added a little more moisture to the dough.
  • Notes: For a savory version, omit the sugar, honey and cinnamon and add a pinch of salt and a 1/4 cup of chopped fresh rosemary, dill or thyme.

Ingredients

  • 1 tsp Extra virgin olive oil (optional, omit for vegan)
  • 1 Tbsp honey (optional)
  • 1 whole sweet potato
  • 1 cup whole wheat or gluten-free flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp brown sugar
  • a dash of cinnamon (optional)
  • 1 whole banana, cold

Preparation

  1. Preheat oven to 425°. Rinse, peel and cube the sweet potato, then toss in a bowl with olive oil and honey (skip the honey if you want Vegan biscuits). Turn out onto a baking sheet and roast for about 20 minutes or until fork-tender.
  2. Meanwhile, in a large bowl or mixer, whisk together flour, baking powder, baking soda, brown sugar and optional cinnamon.
  3. Mix in the banana until dough starts to form, then add about 3/4 cup of mashed, baked sweet potato.
  4. Once dough is ready—should be wetter than most pizza dough, but dryer than cake batter—stretch out onto a lightly floured surface to about a ½ inch thickness.
  5. Use either a biscuit cutter or a half-cup metal measuring cup to cut biscuits. Transfer onto a cookie sheet and bake at 425° for 5-10 minutes until a toothpick inserted comes out clean and edges are turning golden brown.

These make a satisfying, yet healthy, after-dinner treat with a drizzle of honey or maple syrup, or as a  “grab-and-go” breakfast item.  The whole-wheat flour provides complex carbohydrates to fuel your body, while the sweet potato is rich in anti-oxidants and fiber.

This recipe is gluten-free, dairy-free, soy-free, nut-free and vegetarian.

This recipe was inspired by Bobby Flay’s, “Grilled Sweet Potato and Green Onion Salad.” I loved the flavors of Bobby Flay’s recipe and wanted to create a complete meal which included protein and vitamin-rich leafy greens.

Notes

  • Recipe Yields: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Notes: You can parboil potatoes and cook quinoa up to one day prior to making this recipe.

Sweet potato quinoa saladIngredients

  • 2 large sweet potatoes, do not peel
  • 10 oz. washed spinach or mixed greens, or a mix of both
  • ¼ c. dried cranberries
  • 4 scallions, whole
  • 1 c. Quinoa
  • 2 Tbsp extra virgin olive oil
  • Salt & Pepper to taste

For the Vinaigrette

  • ¼ c. balsamic vinger
  • 1 tsp. Dijon mustard
  • 2 Tbsp. extra virgin olive oil

Whisk vinaigrette ingredients together and set aside.

Preparation

  1. Place potatoes in a large saucepan, cover by an inch with cold water and bring to a boil over high heat. Cook until just cooked through but not soft, about 20-25 minutes. Remove from water and let cool.
  2. Cook quinoa according to directions and let cool.
  3. Rinse scallions, brush with olive oil and season with salt and pepper.
  4. When sweet potatoes are cool enough to handle, slice crosswise into ½-inch thick slices (must be fork-tender), brush with oil and season with salt and pepper.
  5. Grill the sweet potatoes until slightly browned and cooked through, about 1½ minutes per side. Grill scallions until slightly charred and softened, about 4 minutes.
  6. Cut grilled potatoes into cubes and chop the scallions.
  7. Toss greens, sweet potatoes, dried cranberries, scallions and cooled quinoa in a large bowl with the vinaigrette.

This is a great one-dish meal to serve at room temperature, which makes it easy to bring to a BBQ or as an easy week-night dinner. Sweet potatoes and spinach are packed with Vitamin A and C, providing antioxidants and fiber, while the quinoa is a delicious, protein-rich addition to this simple salad.

 

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

PB Raisin Recovery Bites

I am so excited about these recovery snacks! Made with all-natural ingredients, these bites contain the necessary protein and carbohydrates required to increase recovery and protein synthesis post-workout. Be sure to ingest this snack within 90 minutes of a workout for maximum benefits. For best results, consume within 30 minutes of activity.

Not only are these bites delicious, but cost-effective as well. What you would normally pay $3-4 per serving for at the store, you are paying less than $1 for by making your own. And you know EXACTLY what the ingredients are! No unnecessary additives in these bites!

Notes

  • Recipe Yields: ~24 bites (at approximately 1.5″x1″ size)
  • Prep Time: ~10 minutes
  • Notes: Feel free to experiment with ingredients

Ingredients

  • ~12 organic Medjool dates, pitted
  • 1 cup walnuts
  • ¾ cup gluten-free oats
  • 1 Tbsp organic ground flaxseed
  • 1 Tbsp hemp protein powder
  • ¼ cup dry-roasted, unsalted peanuts
  • 2 Tbsp organic creamy peanut butter
  • 1 Tbsp melted coconut oil
  • 1 tsp raw honey
  • ¼ cup coconut flakes
  • ¼ cup raw, hulled pumpkin seeds
  • ¼ cup raw, hulled sunflower seeds
  • ¼ cup organic raisins

Preparation

  1. Remove pits from dates, set aside.
  2. Add walnuts, oats, ground flaxseed, hemp protein powder and peanuts to food processor.
  3. Add dates to food processor two at a time, processing for only a few seconds each time. Try to avoid over-processing, as the mixture will become oily from the nuts.
  4. Add peanut butter, coconut oil and honey, process for for a few seconds until combined.
  5. Add coconut flakes, pumpkin seeds, sunflower seeds and raisins, process for a few seconds until combined. Feel free to mix by hand to avoid breaking the seeds.
  6. Test the mixture. Take ~1 Tbsp full of mixture and press it between your fingers. It should stick together nicely. If mixture seems dry, feel free to add in additional peanut butter, coconut oil or honey. If the mixture seems too wet, add in additional oats.
  7. Dump mixture from food processor onto cutting board and flatten by hand (or use wooden roller). Be sure to firmly press mixture into one large, flat slab. Cut the bites into desired size (~1.5″x1″) with pizza cutter or knife and store refrigerated in tupperware container. Wax paper can be used to separate layers of the bites inside the tupperware to keep them from sticking together while refrigerated, but is not essential.

I hope you enjoy these recovery bites! They will keep in the refrigerator for about a week, but feel free to store them in the freezer as well! I prefer to eat them when they’re a bit softer, so I’ll take them out of the refrigerator a few hours before my workout. This leaves them at the perfect temperature for consumption after my evening activities. They also make a fabulous dessert! These PB Raisin Recovery Bites are rich in natural sugars, protein, fiber and omega 3s. Enjoy!

And for a delicious pre-workout snack to load those glycogen stores, check out my Almond Coconut Raisin Energy Bars.

This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.

I’m a big fan of natural energy/granola bars, but I’m not a fan of paying high prices for them. The ones I like the best—the ones that are the healthiest and taste the best, seem to be so pricey at the store! Especially when you eat one every day. $3-4 a day for an energy bar? No, thank you. So I decided to start making my own. I can now control the ingredients and the specific amounts of those ingredients, really making these bars something that I think are delicious, while providing my body the nutrients it needs for pre- and post-workout snacks. All without spending a bajillion dollars!

I was paying $3-4 per bar when I purchased them at the store. By making my own, I now spend less than $1 per bar. Much better! I even started cutting them into bite-sized pieces, making them last even longer! I have several different versions of these bars—this is the first of many!

Notes

  • Recipe Yields: ~8 bars (depending on size)
  • Prep Time: ~10 minutes
  • Notes: Feel free to experiment with ingredients

Ingredients

  • ~18 organic Medjool dates, pitted
  • ½ cup gluten-free rolled oats
  • ¼ cup walnuts
  • ¼ cup almonds
  • 1 Tbsp raw almond butter
  • 1 tsp virgin coconut oil
  • ⅛ cup sunflower seeds (raw, hulled)
  • 1 Tbsp ground flaxseed
  • 2 Tbsp almond meal
  • 2 Tbsp coconut flakes
  • 1 tsp brown rice syrup (or agave nectar)
  • ¼ cup organic raisins

Preparation

  1. Remove pits from dates, add to food processor.
  2. Add rolled oats, and process for just a few seconds to combine the ingredients without over-processing.
  3. Add walnuts and almonds, process for a few seconds.
  4. Add almond butter and coconut oil, process for a few seconds.
  5. Add ground flaxseed (yay for fiber and omega 3s!), almond meal and coconut flakes, process.
  6. If “dough” seems dry, feel free to add in additional almond butter or brown rice syrup/agave nectar.
  7. Stir in raisins by hand.
  8. Remove “dough” from food processor and flatten by hand (or use wooden roller) onto a cutting board. Cut the bars into desired size (either “bars” or bite-sized pieces), and store refrigerated in tupperware container. Wax paper can be used to separate layers of bars inside the tupperware, to keep them from sticking together while refrigerated.

I hope you enjoy these energy bars! They will keep in the refrigerator for about a week, but feel free to store them in the freezer as well! I prefer to eat them when they’re a bit softer, so I’ll take them out of the refrigerator in the morning, leave them out during the day and eat them before my evening workout! They’re also great for breakfast, or for a quick pick-me-up snack during the day! Heck, they even make a good dessert! They are rich in natural sugars, protein, fiber and omega 3s. Enjoy!

This recipe is gluten-free, dairy-free, nut-free, soy-free, vegetarian and vegan.

I’ve grown quite fond of lentils lately. In fact, I am now searching through (and testing) every possible lentil recipe on the planet, and I will post the best ones. I made this simple lentil dal last night and was very impressed with it! Thank you One Green Planet for this recipe.

Notes

  • Recipe Yields: ~4 servings
  • Prep Time: ~10 minutes
  • Cook Time: ~30 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 1 c yellow lentils (I used red here)
  • 1 c green lentils
  • 1 bay leaf
  • 1 cinnamon stick (or a dash of ground cinnamon)
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 tbsp tomato paste (buy from a glass jar, not a can)
  • 4½ c vegetable broth (low sodium, organic)
  • cilantro (optional, for garnish)
  • salt and pepper to taste (optional)

Preparation

  1. Add olive oil to a pot over medium heat. Add onions and sauté for ~2  minutes.
  2. Add garlic and ginger, sauté for another  minute.
  3. Sift through lentils, removing any debris. Then rinse lentils, drain water and add to pot.
  4. Add bay leaf, cinnamon stick, turmeric, cumin, tomato paste and broth. Bring to a boil then lower heat to simmer.
  5. Simmer for 20-30 minutes, until lentils are tender.
  6. Remove bay leaf and cinnamon stick, garnish with cilantro and serve warm. Enjoy!
One Green Planet has amazing recipes and other articles to help you live a greener life. Check them out here!