Challenge #100 - 2 in 1 meal

This was inspired by the fabulous 2in1 soup/salad recipe by Ana Zaharia!

I had a beautiful salad for lunch and ate kind of late, so I wasn't super hungry.  I left the house for a couple hours and when I returned, I was hungry, but not for a huge meal and salad. Since I just ate salad a short time prior, I just wanted warm veggies.  So I took a page from Ana's book and did a sauteed veggie medley "salad".
You can use any veggies you have handy.  You can also substitute in your favorite herbs & spices.  Right now I am obsessed with using fresh thyme!

Ingredients:
1 zucchini (chopped)
generous handful brussel sprouts (cut in half, quartered if large)
1 large carrot (peeled and chopped)
Couple handfuls spinach
Veggie Broth (to coat bottom of pan)
Herbamare (or sea salt, garlic powder, whatever you like!)
few springs of fresh thyme (optional)
Nutritional yeast (optional)

Step #1: Coat bottom of pan with veggie broth and add in thyme.  Heat until broth becomes fragrant.
Step #2: Add in all veggies, with the exception of the spinach. Sprinkle with Herbamare (to taste). Saute until desired tenderness is achieved (I like my brussel sprouts still with a bit of crunch - but that's me!)
Step #3: Remove thyme springs.  Add veggies to bowl and throw in spinach.  The heat from veggies will start to soften the baby spinach some.  If desired, add in nutritional yeast, mix, and Enjoy!

Super simple, and yummy.  This recipe with portobello mushrooms in the mix is in the near future!

Challenge #99 - Italian Salad

I decided that I should make a fabulous salad, inspired by the antipasto and other variety of salads options at Italian restaurants.  Feel free to swap out anything you want!  The fresh basil really give this salad some great flavor.

Ingredients:
Arugala (my favorite is Wild Rocket Arugala - has a great kick)
Handful of fresh Basil (torn)
Yellow and Red Roasted Peppers (sliced & chopped)
Artichoke Hearts (quartered)
Sundried Tomatoes (Organic, unsulphered  - reconstituted and chopped)
Sauteed Portobello Mushrooms (sliced)
Raw Cheddar Goat Cheese (the store was out of goat mozzarella - so sad) thinly sliced
Sea Salt
Veggie Broth
Lemon
Fresh Thyme
1-2 Garlic clove
1 tsp olive oil (optional)
Step #1 - Slice portobello cap and saute in veggie broth with zested garlic and fresh thyme until tender.  Remove thyme.

Step #2 - Add arugala and basil to bowl and top with rest of ingredients.  Add squeeze of lemon.  Typically, I don't use olive oil, but I did add in about 1 tsp today. It was just calling my name! I wanted to present the salad showing all the topping components like they do in the restaurant before mixing.  Enjoy!

Challenge #98 - Dessert Anyone?

Here is Coconut Pudding 2 ways.
Feel free to use this idea as the base and change up the flavor combos anyway you like!  This recipe is super flexible and versatile.

You can order coconut meat from Exotic Superfoods or crack open a young coconut and remove the water and meat.

Coconut Lemon Ginger Pudding:
1/2 bag of 1lb coconut meat (or you can open the coconut and scrape out the meat)
About 4oz coconut water (enough to blend, can sub in filtered water)
Zest of 1 lemon
Squeeze 1/2 lemon juice
8-10 drops lemon essential oil (must be food grade high quality! or sub in lemon extract)
Ginger Powder (to taste)
 Stevia to taste

Step #1 - Blend all ingredients in blender (Vitamix rocks, makes a beautiful consistency)
Step # 2- Put in glass or bowl, add lemon sliver and zest for decoration if desired and Enjoy!
This is enough for 2 servings (I admit though I ate both!)

Chocolate Ginger Pudding:
1/2 bag of 1lb coconut meat (or you can open the coconut and scrape out the meat)
About 4oz coconut water (enough to blend, can sub in filtered water)
2-4 tbsp cocoa powder (pending how chocolatey you like it)
Ginger Powder (to taste)
 Stevia to taste
Cacao Nibs (optional)

Step #1 - Blend all ingredients in blender (Vitamix rocks, makes a beautiful consistency)
Step # 2- Put in glass or bowl, add cacao nibs if desired and Enjoy!
Again  - This is enough for 2 servings