Recipe For Cornbread Muffins

This post was originally published as Cornbread Muffins by Laurel on Health Food blog.

Every now and then it’s fun to make a big batch of muffins to have for breakfast. This morning I tried Alex Jamieson’s recipe for Cornbread Muffins from her Living Vegan for Dummies book. Wow, they were so fluffy and moist! Next time I’ll definitely make a double recipe so I can save a batch in the freezer. To see the recipe you can pick up a copy of the book on Amazon, or preview a copy on Google Books. Her cornbread muffins recipe is actually available in the book preview at this link. Scroll through until you see it.

These are great for breakfast, but would also be perfect for holiday dinners or anytime you want a muffin. We scarfed ours down this morning with a spicy butter I made using Earth Balance (vegan) butter and chopped fresh red chili.

I made a few substitutions in the recipe. Feel free to do what I did, or create your own substitutions.

• I used maple sugar (found at the health food store) instead of sucanat or turbinado sugar
• I used unsweetened almond milk instead of soy, rice, or hemp milk
• I used safflower oil instead of canola oil

If you’re at all curious about vegan cooking, Living Vegan for Dummies is a wonderful place to start. It explains the basics and will give you tons of ideas about how to incorporate more vegan dishes into your daily diet in a delicious, no-fuss kind of way.

    

Fried plantains at Cafe Con Leche

This post was originally published as Day 7 : Eating Vegan by Laurel on Health Food blog. 

Last day of the week! It’s been fun sharing all my meals with you for these 7 days. Tomorrow I’ll be posting a summary of my thoughts on this vegan blogathon, so keep your eye out for that.

I slept in yesterday morning, so I only ate a banana for breakfast before I went to dance class. I never like to eat too close to exercising, because it slows me down and tends to upset my stomach. I brought some coconut water and mixed nuts as a snack to have during my break between classes. They helped temporarily delay my hunger…but by the time I was done, I was starving for lunch!

I headed for One Lucky Duck, my favorite raw/vegan takeout in the city, and ordered the spicy thai lettuce wraps and a mallomar for dessert.  The lettuce wraps came with mango, pea shoots, carrot, cabbage, cashews, basil, mint, cilantro, and a tamarind sauce. They were delicious and fun to eat with my hands. The mallomar was a chocolate coated pecan cookie with vanilla cream, and let me tell you, it was heavenly! I washed it down with their free filtered spring water.

After running errands, I came home and snacked on some hummus, spinach-walnut pesto, and tomato bruschetta. I ordered it from Blossom the night before (see Day 6), but was too full to eat it after my big bowl of pasta. It was fresh and filling, but I honestly thought the hummus and pesto didn’t have enough flavor or spice. Maybe they both just needed salt? Either way, I ate it. Was just happy to have healthy food in my belly.

My favorite Thai food restaurant was closed for renovations, so my boyfriend and I tried Cafe Con Leche for dinner instead. I  ordered a Corona and a vegetable dish with a spicy red sauce, broccoli, cauliflower, peppers, and onions. It came with a bunch of fried plantains on the side. Nice way to end off my week.

I’ll be back tomorrow for the summary of all 7 days! See also Day 1, Day 2, Day 3, Day 4, Day 5, and Day 6 of this blogathon.

Snacks for my break between dance classes

Spicy thai lettuce wraps from One Lucky Duck

Mallomar from One Lucky Duck

Fresh spring water from One Lucky Duck

Crostini Tapas from Blossom

Spicy vegetables at Cafe Con Leche

Fried plantains at Cafe Con Leche

super-fruit breakfast! healthy food

This post was originally published as Day 3 : Eating Vegan by Laurel on Health Food blog. 

On to day 3! Yesterday I didn’t do much in the way of cooking, but had fun with leftovers and had a chance to hit up one of my favorite veggie-friendly to-go spots for dinner. But before I talk about the food, I wanted to quickly mention another great vegan book I checked out. It’s The Kind Diet by Alicia Silverstone. The book just came out in paperback and has a ton of great recipes, including her favorite Chocolate Peanut Butter Cups. Um, yes please! I’ll be sure to try out one of her recipes this week to share with you.

For breakfast yesterday I had coconut milk yogurt with strawberries and two pieces of sprouted grain toast with almond butter and Crofter’s superfruit jelly. I didn’t mention it for days 1 and 2, but first thing in the morning I always have english breakfast tea with a packet of stevia and a splash of either almond milk or unsweet coconut milk. I just love having a hot black tea in the morning.

I had leftover potato soup for lunch (see Day 1 recipe) but added a handful of fresh arugula on top to get some greens in. Later in the day (second lunch???) I had some leftover veggie pizza (see Day 2) and a handful of raw unsalted peanuts.

I stopped at Nanoosh for dinner. It’s a cute Mediterranean hummus spot (3 locations in NYC) with lots of yummy organic foods on the menu. I ordered a fresh mint tea and a quinoa salad with red peppers, red onions, walnuts, dried cranberries, and raisins. I also got the hummus mushroom wrap with tahini, greens, and onions. Good stuff! I was super full when I was done eating.

Tomorrow I have a dessert coming your way! Stay tuned. See also Day 1 and Day 2 of this marathon.

Breakfast coconut milk yogurt, fruit, and almond butter and jelly toast

English breakfast tea w/ unsweet coconut milk & stevia

Leftover potato soup w/ arugula

Snack of raw peanuts

Hot mint tea at Nanoosh

Mushroom hummus wrap from Nanoosh (with tahini, greens, and onions)

Quinoa salad from Nanoosh (with red peppers, red onions, walnuts, dried cranberries, and raisins)

Good food is good food : Eating Vegan

This post was originally published as Day 2: Eating Vegan by Laurel on Health Food blog. 

It’s Day 2 of the “7 Days of Eating Vegan” blogathon, and I’m feeling great so far. Given the light, vegetable-heavy foods I prepare and my high level of physical activity…I feel like I’m eating ALL THE TIME. But, it works for me. I can keep my energy up all day long and the foods are healthy and satisfying. Make sure you do what’s best for you, and listen to your body!

Yesterday I started off the day with granola and fruit again (granola, strawberries, banana, coconut milk, and walnuts). It’s my favorite breakfast these days and is something I can prepare in just a couple minutes.

I was really busy with work during lunch, so I decided on an Amy’s Kitchen organic frozen veggie burger. I ate it on a thin whole wheat sandwich bun and topped it with fresh salad greens, avocado, red bell pepper, and a spoonful of hummus. Frozen foods can be a huge help when you’re busy, and I have always liked Amy’s brand. Adding the fresh vegetables on top of the burger spruced it up and gave it lots of flavor. I got a little hungry again later, so I had a small bowl of leftover pad thai that I made last weekend. (If you’re interested, the Tofu Pad Thai recipe comes from Alex Jamieson’s Living Vegan for Dummies book.)

I went to the gym after work and grabbed a coconut water with tangerine for some healthy hydration before my cardio workout and ate a few pieces of raw (dairy-free) dark chocolateTip: You can stock up on vegan-friendly snacks and drinks like these at your local health food store). when I got home. (

My boyfriend and I had one of our friends over for dinner, and they were both happy to eat my vegan dishes! Good food is good food, right?! I made us personal-pan pizzas using store-bought whole wheat flatbreads, tomato sauce seasoned with garlic and basil, topped with fennel, red onion, and yellow bell pepper. I drizzled olive oil on the veggies and baked the pizzas for about 10-15 minutes in the oven at 400 degrees. Once out of the oven, I added a few slices of avocado before serving. We’re addicted to avocado! I also made black and white sesame tofu (recipe below). They gobbled it up. I was a happy cook.

Black and White Sesame Tofu (Vegan)
(makes about 3-4 servings)

Black & White Sesame Tofu, draining on paper towels

1 package extra firm tofu
2 tbsp. black sesame seeds
2 tbsp. white sesame seeds
2 tbsp. toasted sesame oil
2 tbsp. soy sauce
Salt (optional)

Remove the tofu from the package and cut into 1/2 inch thick rectangles. Spread tofu out on a few layers of paper towels and top with more paper towels. Press down firmly to soak up as much excess liquid as you can. Sprinkle the tofu with a little salt (optional). Mix the sesame seeds together in a bowl or on a plate and roll each piece of tofu in the seeds until all sides are covered. Heat up sesame oil over medium heat in a large sauté pan or cast-iron skillet. Place the tofu in the pan and cook for about 4-5 minutes per side until golden brown. Remove tofu from the pan, and place on a paper-towel lined plate to drain excess oil. Drizzle soy sauce on top and serve warm.

Tip: You may not need the salt if you use regular soy sauce. It’s a good idea to add a little sprinkle, though, if you use the low sodium kind.

Here’s a few more pictures from the day:

Grilled Amy's veggie burger for lunch

Leftover pad thai (recipe by Alex Jamieson, Living Vegan for Dummies book)

Healthy Vacation Prep

This post was originally published as Healthy Vacation Prep by Laurel on Health Food blog.

This weekend I’m going on a long overdue girl’s trip to a bed and breakfast and a few small wineries. My friends and I are so excited to be together and get a break from our regular routines. Going on vacations are sooooo nice, but they can put a damper on your healthy habits. I find that even if I’m in great shape, taking a few days off exercise and healthy eating makes it hard on my body to get back to my good habits when vacation is over.
Overall, I like to keep a low-key attitude on vacation. I stick to my regular routine when possible, but I’m still going to enjoy myself and have some splurges. This weekend I know we’re going to get some splurge food like pizza or BBQ. I know that we’ll probably drink too much wine and eat more than normal. Plus, I know I’m not going to any dance classes. It’s just the facts.
But, part of vacation is relaxing and letting yourself have a break from your to-do list and all your rules.  I like to plan some healthy habits in advance so the trip is enjoyable, and I can still feel great when I get back. Here’s my list for this weekend:

• Bring my favorite tea bags and packets of stevia in my purse. This way I always have my favorite breakfast pick-me-up, no matter where we are.
• Bring my yoga pants so I can do light stretching and pilates exercises in the morning while I’m waiting to take a shower (4 girls with one bathroom should leave PLENTY of time).
• Schedule in exercise as part of the fun. My girls and I plan to do an outdoor hike one of the days to soak up some fresh air and sunshine.
• Order vegetables or salads for side dishes. This is an easy request for almost any restaurant.
• Bring my water bottle everywhere so I am really hydrated and energetic.
• Relax and breathe. Vacation is the time to de-stress and enjoy life to the fullest.

I’ll be sure to snap a few pics of my food while I’m gone (I just can’t help myself) and maybe share one or two on the blog next week. Cheers! Wishing everyone a great weekend.

 

Healthy dinner in a flash

This post was originally published as Veggie Breakfast Burrito by Laurel on Health Food blog.

My best friend and I were making breakfast together on Sunday morning after a long walk downtown and some pilates exercises. We were super hungry after our workout, so we made big veggie breakfast burritos with leftover coconut curry sauce and vegetables from dinner the night before. I love cooking with friends! Here’s the recipe for the breakfast burritos. I encourage you to get creative with any leftover sauces you have (like our curry sauce) or just use hot sauce to kick up the flavor. This is an example of using leftovers to make a healthy meal in a flash. Feel free to use the same veggies we did, or create your own combination with what you have in the house.

Veggie Breakfast Burrito
(makes 2 burritos)

Veggie breakfast burritos, ready to eat

2 tortillas (whole wheat if you have them)
2 tbsp. sauce (such as curry, tomato, or hot sauce)
4 eggs
1 big handful fresh spinach
1/2 cup green bell pepper
1 plum tomato
1/2 cup yellow onion
1 tsp. extra virgin olive oil
Salt & pepper

Chop up the bell pepper and onion and put them in a deep sauté pan with the olive oil over medium heat. Cook for about 5 minutes, or until the peppers and onions begin to soften. Crack open the eggs in a bowl, add a splash of water or milk, and whisk them together. Chop up the tomatoes and add them to the sauté pan. Add in the fresh spinach and eggs. Continue to stir frequently with a spatula until the spinach reduces in size and the eggs finish scrambling. Meanwhile, warm up the tortillas and spread a tablespoon on sauce on each one. Add the eggs and vegetables on top. Sprinkle on a little cheese if you like. Add a dash of salt and pepper to taste. Serve immediately.

Coconut curry sauce, on plain tortilla

Veggie Breakfast Burrito w/ cheese for my buddy

Veggie Breakfast Burrito w/out cheese for me

Citrus avocado salad in the morning

This post was originally published as Citrus Avocado Salad by Laurel on Health Food blog.

After I wrote the post on lycopene earlier this week, I was in the mood for some pink grapefruit. I found a huge organic pink grapefruit at my favorite health food store, Westerly’s Natural Market, and decided to make a quick fruit salad for breakfast on Wednesday. We have fresh spearmint growing in our indoor herbal planter, so I took the chance to use some up. The smell of fresh mint is heavenly, especially in the morning.

Citrus Avocado Salad

 

1 pink grapefruit
2 oranges
1 avocado
1 handful fresh mint leaves

Chop up the grapefruit, oranges, and avocado into bite-sized pieces. Toss together and garnish with fresh mint leaves. Serve chilled. 

Tip: If you can’t eat grapefruit because of medications (or personal preference), you could substitute extra oranges, tangerines, or mango.

Seafood Giveaway | Health Food

This post was originally published as Wild Planet Seafood Giveaway by Laurel on Health Food blog.

This week I had a chance to try some canned tuna and salmon from Wild Planet Foods. What’s cool about Wild Planet is their canned seafood products are sustainably sourced from “eco-preferable fisheries.” (Check out Wild Planet’s website to learn more about their Sustainability and Fishing Methods.) I tried the albacore tuna for breakfast yesterday on a piece of sprouted grain toast and fresh arugula leaves.

I don’t typically buy canned seafood, but this tuna tasted really fresh. I love that they use sustainable fishing practices, and the product is never packed with water or oil so you don’t have to drain it. Also, it’s a healthy portion of protein and omega 3s that’s easy to store at work or at home for when you don’t have time to run to the store. The simple tuna and white bean crostini recipe included at the bottom of this post is an easy appetizer idea. Serve it on whole or sprouted grain bread or flax crackers.

Wild Albacore Tuna on Arugula & Toast

Photo courtesy of Wild Planet Foods

Announcing a giveaway! To submit your entry to win one free can of Wild Planet Alaskan Pink Salmon and one coupon for a FREE can of Wild Planet Albacore Tuna, Skipjack Light Tuna or Sardines, leave a comment on this post with your answer to the following question: What’s your favorite way to eat canned tuna or salmon? All entries must be submitted by Friday February 25th, 2011 at 11:59pm EST. The person with the best answer will be chosen as the winner and contacted by email. If you win, I’ll need your full name and address to send you the coupon and can of pink salmon. Open to U.S. residents only. One entry per person.

Wild Planet Tuna & White Bean Crostini
(recipe courtesy of Wild Planet Foods)

Photo courtesy of Wild Planet Foods

2 cans Wild Planet Albacore Tuna, undrained
½ can small white beans, rinsed and drained
½ cup seeded and chopped fresh tomato
¼ cup chopped fresh parsley
1 Tbsp lemon juice, or to taste
Best quality olive oil, for drizzling

Place tuna, including juice from cans, into a medium bowl and lightly flake with a fork. Add beans, tomato, parsley and lemon juice, mix gently. Season to taste with salt and pepper. Drizzle with olive oil just before serving.

Tasty Red Potatoes for lunch, dinner, or even breakfast

Small red potatoes are one of my favorite things to cook with. They always hit the spot and are so comforting! My Tasty Red Potatoes recipe is super easy and can be made for lunch, dinner, or even breakfast. Serve these up with scrambled eggs for brunch on the weekend and you will make everyone happy. That’s a promise!

Tasty Red Potatoes