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Curried Mustard Balsamic Vinaigrette

03.10.13

Dressing

 What you need:

  • 1/2 cup of balsamic vinegar
  • 1/4 cup of olive oil
  • 3 tablespoons of mustard
  • 1/2 of medium onion
  • 2 garlic cloves
  • 1 teaspoon of curry or turmeric 
  • 1 teaspoon of cayenne pepper
  • Dash of salt 

What you do: 

  • Blend and enjoy! 

Vitamin Basics Breakdown

03.3.13

In conjunction with our Vitamins 101 show, we want to provide a quick written overview of the major functions, signs of deficiency/toxicity and excellent food sources of each vitamin! For all of you vegetarians out there, we give you both the meat and vegetable sources of each nutrient. Hope this helps!

Fat Soluble Vitamins

Vitamin A

  1. Major Functions: Growth, Reproduction, Vision, Cell differentiation, Immune Function, Bone Health
  2. Deficiency: Night blindness, XerophthalmiaHyperkeratosis
  3. Toxicity: Blurred vision, Birth defects, Liver Damage, Osteoporosis
  4. Excellent Food Sources: Liver, Pumpkin, Sweet Potato, Carrot

Vitamin D

  1. Major Functions: Calcium homeostasis in the body, Bone health, Cell differentiation
  2. Deficiency: Rickets, Osteomalacia, Osteoperosis
  3. Toxicity: Elevated Calcium in the blood
  4. Excellent Food Sources: Fish, Shiitake mushrooms, Fortified milk, Fortified cereals

Vitamin E

  1. Major Functions: Antioxidant, Cell membranes, Eye health, Heart health
  2. Deficiency: Neuromuscular Problems, Hemolytic anemia
  3. Toxicity: Hemorrhage
  4. Excellent Food Sources: Tomatoes, Nuts, Seeds, Spinach, Fortified Cereals

Vitamin K

  1. Major Functions: Blood clotting, Bone health, Tooth health
  2. Deficiency: Bleeding
  3. Toxicity: No known effects
  4. Excellent Food Sources: Kale, Spinach, Broccoli, Brussels sprouts

Water Soluble Vitamins

Thiamine

  1. Major Functions: Energy metabolism, Synthesis of DNA, RNA, Nerve function
  2. Deficiency: Beriberi
  3. Excellent Food Sources: Whole grains, Legumes, Fortified and enriched foods, Tuna, Soy milk, Pork

 Riboflavin (B2)

  1. Major Functions: Energy metabolism
  2. Deficiency: Ariboflavinosis 
  3. Excellent Food Sources: Liver, Mushrooms, Dairy products and fortified and enriched foods, Tomatoes, Spinach

 Niacin (B3)

  1. Major Functions: Energy metabolism, Making protein, Making cholesterol, DNA repair, Keeping our glucose stable
  2. Deficiency: Pellagra 
  3. Toxicity: Skin inflammation and flushing
  4. Excellent Food Sources: Liver, Fish, Meat (including chicken), Fortified and enriched foods, Tomatoes, Mushrooms

 Pantothenic Acid (B5)

  1. Major Functions: Energy Metabolism, Making Cholesterol and Fatty acids.
  2. Deficiency: Burning feet syndrome
  3. Excellent Food Sources: Liver, Mushrooms, Sunflower seeds, Fortified Foods, Yogurt, Turkey

Vitamin B6

  1. Major Functions: Creating amino acids, Creating neurotransmitters and hemoglobin, Regulating hormones
  2. Deficiency: Microcytic Hypochromic Anemia
  3. Toxicity: Neurological problems
  4. Excellent Food Sources: Fish, Chickpeas, Liver, Fortified Foods, Potatoes, Bananas

Biotin

  1. Major Functions: Energy metabolism, Regulation of gene expression
  2. Deficiency: Depression, Loss of muscle control, Skin irritations
  3. Excellent Food Sources: Peanuts, Almonds, Egg yolk, Tomatoes, Avocados

Folate

  1. Major Functions: Metabolizing amino acids, creating DNA and RNA
  2. Deficiency: Macrocytic Anemia
  3. Excellent Food Sources: Organ meats, Legumes, Okra, Leafy veggies, Fortified and Enriched foods

Vitamin B12

  1. Major Functions: Energy metabolism
  2. Deficiency: Macrocytic Anemia
  3. Excellent Food Sources: Mollusks, Liver, Salmon, Meat, Fortified Foods, Cottage Cheese, Nutritional Yeast

Vitamin C

  1. Major Functions: Antioxidant, “Recharging” enzymes, Collagen synthesis, Hormone synthesis, Protection from free radicals
  2. Deficiency: Scurvy
  3. Toxicity: Gastrointestinal problems
  4. Excellent Food Sources: Peppers, Papayas, Citrus fruits, Broccoli, Strawberries, Brussels Sprouts

 

Roasted Acorn Squash Stuffed with White Beans and Couscous

02.26.13
 
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Acorn prep FINAL
 
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This recipe was inspired by my coworker, Jen! I put my own spin on it and i’m totally hooked. You can make a whole squash and eat half for dinner and then bring the other half to work the next day!
 
Here’s what you need:
  • 1 Acorn squash
  • 3 tablespoons of olive oil
  • 1 cup of whole wheat couscous
  • 1 cup of small white beans (chickpeas work great too!)
  • 3 tablespoons of shredded Parmesan cheese (goat cheese works great too!)
  • 3 tablespoons of chopped onion
  • 3 cloves of chopped garlic
  • 1 teaspoon of oregano
  • Salt and pepper to taste
Here’s what you do:
  • Pre-heat oven to 400 degrees
  • Wash squash and cut it in half
  • Scoop out seeds from the inside with a spoon
  • Make 5-10 slits on each half of squash with a knife
  • Rub 1 tablespoon of olive oil into each half, sprinkle with salt
  • Place squash on a baking sheet
  • Put in oven and then pour 1/4 cup of water onto the bottom of the pan (it’s easier once it’s already into the oven)
  • Cook for 45 minutes or until soft
  • Meanwhile, cook couscous and beans according to package directions
  • When couscous and beans are finished cooking, mix together
  • Heat one tablespoon of oil in separate saucepan and saute chopped onions and garlic
  • Add couscous and beans and then season with oregano, pepper and a pinch of salt
  • Once squash is finished cooking, remove from oven and mix the insides with a fork
  • Add couscous and bean filling
  • Top with Parmesan (or goat) cheese
  • Place in oven again and bake for an additional 5-10 minutes until cheese melts to perfection
  • Enjoy!
 

Kale Caesar Salad with Homemade Vegan Dressing and Croutons

02.26.13

 

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Kale chopped FINAL

Here’s what you need:

For the Salad:

  • 1/2 head of kale
  • 1/4 cup shaved Parmesan cheese
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of salt

For the dressing:

  • 3 tablespoons of olive oil
  • 1 tablespoon of spicy mustard
  • juice of 1/2 squeezed lemon
  • 3 gloves of finely chopped garlic (use a garlic press if you have it)
  • 1/2 tablespoon of onion powder
  • freshly ground pepper to taste

For the croutons:

  • Whole wheat baguette (you only need a small piece)
  • 1 teaspoon of olive oil (if you have an oil spray, even better)
  • Your favorite spices

Here’s what you do:

  • To make croutons, chop whole wheat baguette into 1/2 inch cubes
  • Leave on the counter overnight until they become hard/stale
  • Once bread is stale (note: it may take 2 days), place on a baking sheet and spray with olive oil. Add your favorite seasonings (I added freshly ground pepper and oregano)
  • Bake at 350 degrees for 10 minutes
  • Meanwhile, wash kale and remove stems
  • Cut into 1/2 inch pieces
  • Place in large bowl
  • Pour olive oil and salt into your hands and then massage kale  – this breaks down some of the fibers and removes bitterness, making it more flavorful and easier to chew
  • In another bowl, mix salad dressing ingredients together
  • Pour dressing over chopped kale, make sure you coat every leaf
  • Sprinkle bread crumbs on salad, then top with shaved parmesan cheese
  • Enjoy!

The Inside Scoop on Vitamins

02.25.13

The word vitamin can be so overwhelming and confusing. Enjoy this quick mini-tutorial on vitamins- what they are, why they’re important, and where you can find them!

Vegan Jalapeño Chickpea Burgers

02.25.13

CP5

What you need:

  • 2 cups of cooked chickpeas
  • 1/4 cup of shredded carrots
  • 1 jalapeño, de-seeded and finely chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon of flaxseed
  • 1/2 cup of rolled oats 
  • 1 teaspoon of curry powder
  • 1 teaspoon of oregano
  • 1/2 cup of water
  • 1 tablespoon of olive oil 
  • Salt to taste

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CH4

What you do:

  • Blend all ingredients (except olive oil and oats) in a food processor or blender 
  • When finished blending, add in oats and manually stir until they are evenly distributed. 
  • With your hands, form mini-burgers with the chickpea mix. Should yield 7-8 burgers.
  • Preheat oven to 400F, and lightly oil a baking sheet with olive oil.
  • Bake for ~7 minutes on each side, or until brown and crisp. Enjoy! 

Light Pesto Eggplant Parmesan

02.25.13

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What you need:

  • 1 large eggplant
  • 1 cup of tomato sauce 
  • 1/2 cup of pesto (see recipe here) 
  • 1 cup of shredded mozzarella 
  • 1/8 cup of grated parmesan cheese 
  • 1/4 cup of bread crumbs 
  • 1 teaspoon of paprika
  • Salt and pepper 
  • 2 tablespoons of olive oil 

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What you do:

  • Preheat oven to 400F.
  • Slice the eggplant in 12 rounds, around 1 inch thick.
  • Lightly season each eggplant piece with paprika, salt, and pepper
  • On an oiled baking pan, bake eggplant  rounds for about 15-20 minutes, until they brown around the edges.
  • When ready, remove eggplant from the oven and allow to cool.
  • Place 6 eggplant rounds in a baking dish, and evenly layer each round with mozzarella, tomato sauce, and pesto.
  • Then place the remaining 6 eggplant rounds on the layered eggplant, and layer once again.
  • After layered, finish off by sprinkling breadcrumbs and parmesan. 
  • Bake for 20-25 minutes on 400F. Enjoy! 

Dark Chocolate Almond Butter Cups

02.23.13

(Disclaimer: This fabulous pic was taken by one of our readers after she recreated our recipe. We loved it so much we had to share. Thanks @Pilarinmotion!)

What you need:

  • 1, 100-gram bar of dark chocolate (the darker the better)
  • 1/2 cup of almond butter
  • 3 tablespoons of chopped almonds
  • 12 mini cupcake holders

What you do:

  • Melt chocolate in the microwave for about 30 seconds
  • If you are using a stove, heat saucepan on low heat
  • Break chocolate into small pieces and add to pan
  • Pay close attention as the chocolate can burn quickly
  • Stir chocolate until it is completely melted, then quickly pour into glass bowel or measuring cup
  • Repeat this process with almond butter until it is fully melted, transfer to bowl
  • Lay out 12 mini cupcake holders on a plate
  • Pour one small layer of dark chocolate in each cup
  • Then pour a layer of peanut butter in the cups
  • Pour another layer of chocolate on top
  • You can buy pre-chopped almonds or chop them in your food processor
  • Top each cup with almonds
  • Place the plate of chocolate cups in the fridge and chill for 2-3 hours
  • Now don’t eat them all at once! Enjoy.

Rum Infused Dark Hot Chocolate

02.14.13

What you need:

  • 2 cups of almond milk
  • 50 grams of dark chocolate (half a bar)
  • 1 tablespoon of brown sugar
  • 1 teaspoon of vanilla extract
  • 2 cinnamon sticks
  • 1 ounce of dark rum

What you do:

  • In a small pot under low-medium flame, heat up the almond milk until it comes to a slight boil.
  • Add in chocolate, and continuously stir until all of it is melted into the milk (~2 minutes).
  • Add in sugar, vanilla extract, and cinnamon sticks. Cook under a low flame for 5-7 minutes.
  • Add in the rum last, and stir for another minute.
  • Enjoy!

02.10.13