Valentine’s Day & Why Sometimes I’m a TERRIBLE Vegetarian!

Hey healthy bunnies!

How are you and how is your week going? It’s Thursday so I think I’m finally safe from people asking “how was your Valentine’s Day??”  Awwwkward. Anyway, I had fun last weekend and wanted to share, plus explain why sometimes I’m not the model plant-based bunny you may think I am.

I went to Willie Jane on Valentine’s Day with a very close college friend who I was dying to play catchup with. I chose the restaurant via Yelp. Many times my friends trust me to make the decision because I’m a foodie and also usually the one with more dietary restrictions.

Willie Jane is what I consider to be typical American-style hipster. Seriously, that should be a cuisine category!  I don’t know why, but Southern food with a cool twist is just so hipster to me, and to prove my point further, it is nestled in the part of Venice which is like the hipster capital (hmm or maybe Silverlake is, I’ll have to fact check). In case you’re wondering, we weren’t given mason jars. haha

We started with biscuits and orange butter.


My friend chose the chickens and waffles. I love the homestyle touch of a patterned plate that looks like it could be from anyone’s grandma’s kitchen.

I had roasted fingerling potatoes, soft scrambled eggs, and grits. Here’s where I failed: I didn’t read the menu close enough and when they arrived, they turned out to be SHRIMP grits. There were no pieces of shrimp, but they were cooked with shrimp paste added.

At the point that I tasted them, I knew something was, well you know– fishy. That’s when I asked the waitress. I didn’t bother sending them back, though. This rarely happens to me so I went with the flow. Even though I told the waitress I was vegetarian, that means different things to different people. It was my job to ask the right questions. I’ve gotten maybe a bit too lax, I think. So for this meal, I ate what I could and made mental note to be more upfront and to ask better questions.

It was still a great meal! Don’t judge me. 🙂

Next, we went to Toms, the shoes brand which has a trendy looking little coffee shop set up as well. Coffee and shoes?! Yes.

I got a matcha latte, because when in Hipsterville…

I was amazed that Toms has way more shoes than the typical slip ons (that kinda look like paper mocassins)! I got these cute peep-toe booties.

If you plan to grab a pair, they run about 1/2 size too big.

 
That’s it for now, but leave a comment below and let me know what you have planned for this coming weekend!

Xoxo

Fifi

Mexican Quinoa Salad

http://youtu.be/CVOPzfmhV54

 

My latest mason jar salad for the series on my YouTube channel is a Mexican inspired quinoa and black bean salad. It’s got so much flavor with the peppers, cilantro, lime and more. The salad is vegetarian, yet still filling and hearty thanks to the black beans and quinoa which happens to be a complete protein!

 

You will need:

  • 1  quart sized Mason jar
  • Olive oil
  • 1 lime
  • Red wine vinegar
  • Oregano
  • Smoked paprika
  • Sea salt
  • 1 red bell pepper, roughly chopped
  • Cooked black beans
  • Cooked quinoa
  • Fresh salsa
  • Avocado
  • Cilantro, roughly chopped
  1. Whisk together 1 tbsp olive oil, 1/2 tbsp red wine vinegar, the juice of 1/2 lime, a dash of smoked paprika, oregano, and salt. Add to Mason jar first.
  2. Add bell pepper. Next add 1/2 cup of cooked black beans.
  3. Add 1 cup of quinoa which should be lightly salted.
  4. Next add 2 tablespoons of roughly chopped cilantro followed by 2 to 3 tablespoons of fresh salsa.
  5. Last, add 1/4 cup cubed avocado. You can add a dash of sea salt oregano and lime to add additional flavor before closing mason jar to store.

Enjoy!

Mason Jar Salads

Hey healthy bunnies!

Happy Wednesday! Now that it’s officially spring – my absolute favorite season, I feel like it’s time to take advantage of all the fruits and veggies that are in season. I’m doing a mason jar salad series and I’ve already posted the first of the series on my channel. As you know, I posted video every Friday. Make sure you subscribe so you don’t miss the other recipes in the series! They’re totally yummy and nutritious! 

  

A Simple Gluten-Free Dinner

I’ve been struggling to get to the bottom of some resurfacing inflammation issues with my stomach. I realized even more so on this journey that I will have to be intentional about what I put into my body…even in the moments when I’m starving and seemingly out of options. When I grocery shop, I get a mix of raw food, frozen food, and quick grab-and-go prepared food which is still healthy, but optimal for days when I’m either lazy or short on time.

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For dinner I enjoyed medium roasted salsa, blue corn chips, lemony roasted asparagus, and balela, which is a Mediterranean chickpea and black bean salad from the grocery store. This was the most perfect and delicious meal for such a hot summer day!

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How to Make Asparagus Milanese

asparagus milanese roasted asparagus with olive oil

Hey healthy bunnies! Check out this easy to follow instructional video on how to make asparagus Milanese. Along the way you’ll find I’ve added information about the health benefits of asparagus and why it works so well with eggs! Just make sure you have eggs, 1 lb of asparagus, lemon, olive oil, salt and pepper (cheese is optional). If you don’t eat eggs, I guarantee my way of making asparagus will be just as delicious on its own or as a side with another dish. Don’t forget to rate and comment!

 

xoxo

Fifi

 

Vegan Beet & Lentil Burgers with Sweet Potato Fries

Veggie burgers are pretty easy to come by these days. When I go to the freezer aisle of grocery stores, there are many types and flavors. The only problem is, most of the burgers have soy and gluten, and the ones that do no,  have so little protein they really aren’t offering much nutrition.

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This latest food project was to make up a flavorful, hearty, and nutrient-dense burger without soy. The main ingredients are just steamed lentils and beets! It’s super easy to make and I found it to be very filling. After practicing a couple of times, I teamed up with my friend Hetal of Prettypolymath and I made the burgers, she made the seasoned baked sweet potato fries. Hetal will show you how to get the fries nice and crisp in the oven, where I show you how to make a great burger which is vegan and gluten free.

Check out my latest video to see how it’s done.

 

Chana Masala Vegan Chickpea Tacos | Meatless Monday

Indian food has become one of my favorite types of cuisine over the years. I love the flavor and aroma of the common herbs and spices used, plus it is so filling to eat as a vegetarian! Lentils, chickpeas, and a colorful variety of vegetables leave me content and never bored. Chana masala is one which I order often at restaurants, but I’ve had the trouble quite a few times of it being far too spicy! Making it at home to accommodate my taste buds really alleviates this problem.

I’ve not only adapted this recipe to be less spicy, I’ve also come to make it a bit of a fusion dish and used the stew for tacos. This often happens when I make a stew and want to be more creative with the leftovers after a few days. This can still be served over rice, but I really think you’ll love the tacos!

CHANA MASALA

Ingredients

  • 2 tbsp flavorless oil of your choice
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • ¼ minced white onion
  • ¼ cup diced pepper (for more heat, use jalapeno- for less, use a green bell pepper)
  • two 16 oz cans of chickpeas (garbanzo beans)
  • One 16 oz can stewed tomatoes
  • 1 tsp cumin
  • 1 tsp paprika
  • sea salt to taste
  • 1/4 lemon
  • 1 tsp turmeric
  • 1 tsp cayenne
  • corn tortillas
  • 1 avocado
  • 1 cup shredded cabbage
  • 1/2 cup fresh cilantro (coriander)
  • 1 lime
Instructions

  1. In a large pot, add tbsp oil and set heat to medium.
  2. Once heated, add ginger, garlic and onions. Let simmer till onions appear translucent.
  3. Add 2 cans of chick peas, the can of stewed tomatoes, diced pepper and spices. Roughly chop 2 to 3 tbsp fresh cilantro and add to the stew. Turn heat to low. Cover and cook for about 20-25 minutes until chick peas have become more tender and the stew becomes fragrant.
  4. When stew is complete, add a few heaping spoonfuls to warmed tortillas followed by cabbage, cilantro, lime juice, and a sprinkle of paprika.

chana masala taco vegan

How to Make Zucchini Noodles | Raw Food

I’ve been watching the raw food movement pick up momentum for some time now. Whether you go fully raw, or use it as a method of cleansing– there are some great benefit to this style of eating. I would encourage you to do your own research, but a raw diet can be fantastic for getting fruits and veggies in their highest state of nutrition, provide us with a ton of fiber, and give us a fast source of pure energy that has not been processed.

I try to make a large part of my diet raw when possible, especially when I want a light meal or when my appetite is a little unpredictable. This weekend I was craving raw veggie noodles. I don’t yet have a spirilizer, so I made them with a veggie peeler. More accurately, these would be called ribbons. To make zucchini ribbons, it is quite simple, but keep in mind that the length of the zucchini will determine the length of the noodle.

1. Wash zucchini well, since we will keep on the peel.

2. Cut off the top and bottom.

3. With peeler, shave to create noodles lengthwise stopping when you have arrived at the seeds.

IMG_28184. Start on the other side and shave down to the seeds once again.

My peeler was very inexpensive, but quite precis and sharp. I had a nice pile of ribbons when done with just one medium-size zucchini. If needed, pat the noodles dry with a paper towel to remove excess water.

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I then made a very simple salad on the bed of ribbons.

 Ingredients:

  • 1/4 cup shredded carrots
  • 8-10 sugar snapped peas
  • 1/4 cup cashews
  • 1 cup raw broccoli or 1/2 cup roasted broccoli
  • paprika
  • 1/2 lime
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
 Instructions:Toss all veggies together with the juice of the 1/2 lime, vinegar, and oil. Place on top of zucchini ribbons and garnish with cashews followed by paprika.

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Adventures with Shirataki (Miracle) Noodles

I’ve just posted a new video using one of my favorite recipes using Shirataki noodles. If you haven’t heard of these noodles, they are low carb, and super low calorie. Each serving is about 20 calories! They need to be rinsed well and patted dry. They have no flavor, but they soak up the flavor of sauces or herbs and spices you might use. If you do use this recipe, post a pic on Instagram! I would love to see it. Use #divinehostess

Eat like you love to love! ❤

(Click on the photo to go directly to the video)

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