This past month has been a little crazy. My husband and I moved and I also was away for a week. During the move, I rarely got into the kitchen and we ate out more than usual. I have a lot of friends who wonder how I eat out, but I can find something to eat just about anywhere. So here are a few of the things I do when I am not preparing my own meals .
1. Ironically a steakhouse is where I get some of the best vegetarian meals. I always order a salad and 2 veggie sides. The portions are always big as the sides are usually meant to be shared, so I never leave hungry.
2. I love Italian food and even though I don't eat pasta or bread, I still get some of my best meals. I will order a large salad then my favorite...Pasta Primavera HOLD the pasta. Yes you get odd looks at first, but when I do this I always get a beautiful plate full of veggies, sometimes over spinach in a delicious marinara or simple garlic saute. Note, make sure to ask that it is cooked in veggie broth. Sometimes places use chicken broth even though it's a veggie dish.
3. I have also been to Italian or American Bistros and ordered a salad followed by a grilled veggie panini HOLD the panini. Yes again, odd looks, but I promise it works.
4. Just because you don't see a vegetarian option, doesn't mean you can't make one. I often check menus before going somewhere. I look at the meat, seafood , and poultry option and see what is being served with them. I order a salad, then order a meal from the sides being served with the entrees.
5. Don't be afraid to ask what the size of a salad is. Everyone has a different idea of what a large is. If it seems to small, I ask for a double order.
6. Don't be afraid to ask for just steamed or grilled veggies with what they have on hand. I have received beautiful plates of foods that the chef seemed delighted to prepare and artistically arrange. Rarely I have gone to a restaurant that was not accommodating, so I do my best and then don't return.
7. I have also made a quick meal with a box of mixed greens, thrown in pre-cut veggies and used guacamole and/or salsa as dressing. The box servers as your bowl. Simple to grab everything at the store, put together, eat, and continue on your way.
8. Don't stress about it. For me, I would rather do a little miscombining of food then stress myself out by being perfect. I don't cook with oils (except coconut) but when I go out, since it is so infrequent, I don't bother to ask them not to cook with olive oil. It's such a small amount, I just let it slide. I love Lara bars, and when we moved and traveled I ate them way too frequently because it was a good quick thing to grab. I did so knowing it was for a limited time, and now have cut back to what is ideal for me.
9. Enjoy and have fun while eating out.
Thursday, September 27, 2012
Wednesday, August 15, 2012
Official Sign up for Recharge Retreat
Hi everyone!
Below is a link to officially register for the fabulous Recharge Retreat with Gina at Align Wellbeing. It's a day of hiking, meditation, and delicious food by the amazing Doris Choi whom I will be assisting in the kitchen. If you are in the area, please join us for an unforgettable day!
http://alignwellbeing.com/
Best Health,
Jen
Below is a link to officially register for the fabulous Recharge Retreat with Gina at Align Wellbeing. It's a day of hiking, meditation, and delicious food by the amazing Doris Choi whom I will be assisting in the kitchen. If you are in the area, please join us for an unforgettable day!
http://alignwellbeing.com/
Best Health,
Jen
Thursday, August 2, 2012
Challenge #85 - Olive Tapenade
I've been wanting to experiment with an olive tapenade for awhile and I finally got around to trying it out. I used baked eggplant as my "cracker" to spread it on. Very yummy, please forgive the photo, my battery died and I needed to use the camera phone.
Ingredients:
1 cup pitted kalamata olives
2-3 cloves garlic (rough chop)
2 tbsp capers (drained)
1/2 lemon (juiced)
Half handful parsley (rough chopped)
Step #1 - Put all into food processor, pulse then blend.
I chose not to add sea salt because I had enough salty flavor from the capers and olives, but feel free to add if desired. You may also add olive oil if desired.
Step #2 - Spread tapenade on whatever you like. If you want to make the eggplant crackers, slice eggplant to about 1/4" thick discs. Sprinkle on some salt and let sit in colander for about 10-15 minutes. Rinse, pat dry then place eggplant slices on parchment lined baking sheet. Bake on 350 until desired crispiness is reached. I flipped my slices a couple of times. I had them baking maybe 40ish minutes.
Ingredients:
1 cup pitted kalamata olives
2-3 cloves garlic (rough chop)
2 tbsp capers (drained)
1/2 lemon (juiced)
Half handful parsley (rough chopped)
Step #1 - Put all into food processor, pulse then blend.
I chose not to add sea salt because I had enough salty flavor from the capers and olives, but feel free to add if desired. You may also add olive oil if desired.
Step #2 - Spread tapenade on whatever you like. If you want to make the eggplant crackers, slice eggplant to about 1/4" thick discs. Sprinkle on some salt and let sit in colander for about 10-15 minutes. Rinse, pat dry then place eggplant slices on parchment lined baking sheet. Bake on 350 until desired crispiness is reached. I flipped my slices a couple of times. I had them baking maybe 40ish minutes.
Tuesday, July 24, 2012
Challenge #84 - Happiness in a Crepe
I finally got around to trying these ridiculously delicious banana crepes. I got the recipe from The Rawtarian and I highly recommend you try them too. I made a couple of minor changes which was half-ing the recipe for less crepes and I added about a teaspoon or so of ground vanilla. I admit, I did get anxious, so I didn't lower the temp on the dehydrator per the directions. I filled mine with some chocolate sunflower butter. For those of you not familiar with sunflower butter, it is reminiscent of peanut butter, something I avoid, so this is a great substitute. Not only were these incredible, but they were super easy. I'm not sure if you can do these in the oven on the lowest temp with the door cracked opened if you don't have a dehydrator. If anyone has tried this, please let us know.
Please note, this recipe is not raw because I didn't turn the temp down and the sunflower butter is made with roasted sunflower seeds.
Ingredients:
Crepe (half the recipe)
4 ripe bananas
1/4 cup water
1 tsp or so vanilla
Filling:
2 tbsp sunflower butter
1 tsp cocoa powder
stevia and sea salt (needed if using sugar and salt free sunflower butter)
Step #1: To make the crepes, follow the directions from The Rawtarian.
Photos below.
Step #2: Once the crepes are done, mix the sunflower butter and cocoa for the filling. I usually like to get the No Sugar& Salt Added one, but grabbed the wrong jar, so I didn't need to add stevia and sea salt.
Spread over crepe and fold. I spread over half, folded, added a little more and folded again.
Step #3: Enjoy! These were so good, I wish I hadn't waited so long to try these crepes, but I am glad I finally did. Yum. My husband liked them as well.
Please note, this recipe is not raw because I didn't turn the temp down and the sunflower butter is made with roasted sunflower seeds.
Ingredients:
Crepe (half the recipe)
4 ripe bananas
1/4 cup water
1 tsp or so vanilla
Filling:
2 tbsp sunflower butter
1 tsp cocoa powder
stevia and sea salt (needed if using sugar and salt free sunflower butter)
Step #1: To make the crepes, follow the directions from The Rawtarian.
Photos below.
Step #2: Once the crepes are done, mix the sunflower butter and cocoa for the filling. I usually like to get the No Sugar& Salt Added one, but grabbed the wrong jar, so I didn't need to add stevia and sea salt.
Spread over crepe and fold. I spread over half, folded, added a little more and folded again.
Step #3: Enjoy! These were so good, I wish I hadn't waited so long to try these crepes, but I am glad I finally did. Yum. My husband liked them as well.
Sunday, July 15, 2012
Challenge #83 - Camomile and Mint
I was at the farmer's market and one of the farmers had not only mint, but camomile. I've had camomile tea before, but never fresh. I asked how you use it and it's super simple and pretty too. Basically, you boil water and add it to a mug with a sprig or 2 or mint and camomile and let it steep. It was not only beautiful but really delicious, fragrant, and soothing. Check it out! If you can get your hands on some fresh camomile, give it a try.
 |
| Fresh organic camomile and mint |
 |
| Some springs added to the mug |
 |
| Add boiled water and step |
Save the Date!
When I took a cooking class with the culinary genius Doris
Choi, I also had the privilege of meeting some incredible classmates,
including Gina Abrams. Please see below for an amazing event that I am
super excited to share with you!
Special Event coming Oct 6th in Short Hills, NJ.: I'm part of the planning team and I'll be helping with the vibrant meal that's being created by Doris Choi for an Extraordinary Hiking & Wellbeing Event (led by my colleague Gina Abrams.). There's an amazing agenda lined up to bring together like-minded people for a joyful day. You will be energized, inspired and uplifted!
Special Event coming Oct 6th in Short Hills, NJ.: I'm part of the planning team and I'll be helping with the vibrant meal that's being created by Doris Choi for an Extraordinary Hiking & Wellbeing Event (led by my colleague Gina Abrams.). There's an amazing agenda lined up to bring together like-minded people for a joyful day. You will be energized, inspired and uplifted!
Join us for this unique full day experience. Maximum attendance is 45 people.
Gina
will be offering pre-registration pricing at a big savings for a small #
of people that really want to do this. If that's you, e-mail her
directly at gina@alignwellbeing.com
Here's the Event link. http://alignwellbeing.com/
Tuesday, July 3, 2012
Challenge #82 - Raw "Tacos"
This post actually has a few points besides the recipe. First this recipe goes with the 31 Day Vegan Challenge with Marlena Torres I am participating in. Check it out.
Second, this is also about improvising. I have made this before and did not have all the same ingredients on hand this time around, so I made do with what I had. I'm going to give you the ideals in the ingredient list noting the other options available.
Third, you can have a fun taco party with your family, friends, and/or kids. This was just for me and my husband, but I lined the bowls up on the counter with the shells and we assembled what we wanted.
Forth, I had left overs of the "rice" and veggies so the next day I throw them over greens for a delicious salad. Saved me time and nothing was wasted.
Ingredients for the Cauliflower "Rice":
Cauliflower (small to medium head)
Green pepper (I used red b/c that's what I had on hand. I like the green better b/c it make the rice more colorful)
1/2 Small onion (red or yellow)
2-3 tbsp tomato paste
1/2 lemon
1 clove garlic
sea salt (to taste)
cumin (to taste, we use a lot in my household!)
Ingredients for the Veggie Filling:
1 large zucchini (or 2 small)
2-3 carrots
1 red or yellow pepper
1/2 small onion (same color as above)
1/2 lemon
1-2 cloves garlic
cumin
Ingredients for the Lazy Guacamole:
2-3 avocados
1/2 to 1 lemon
1-2 cloves garlic
sea salt (to taste)
Note: I have also made this using Avocado Salad instead of the lazy guacamole.
Additional Ingredients:
Salsa (homemade or your favorite kind) or Pico de Gallo
Head of lettuce (I had to use Romaine hearts since that's what I had. It works fine, just very messy. I much prefer to use lettuce leaf cups.
red cabbage - option instead of the lettuce for "shell"
God quality taco shell - option instead of lettuce for the kids or those adults that aren't into the lettuce shell. My husband has had it with the lettuce cup as well as the taco shell
So let's get started!
Step #1 - Cauliflower Mexican "Rice". Put cauliflower florets into food processor and pulse a few times until size and shape of rice. Finely dice onions and green pepper (red shown in photo). Toss everything into a bowl and add zested garlic, salt, cumin, tomato paste and lemon. Mix well and adjust seasonings as needed. Set aside.
Step #2 - Dice zucchini, carrots, onion, and pepper. Place in a new bowl and add salt, cumin, and lemon. Mix well, adjust seasonings, and set aside.
Step #3 - Lazy guacamole. I do this version when I don't feel like adding onion, tomato, etc. Half avocados, remove pits, and place into bowl. Break avocado up into small chunks. Zest in garlic and add sea salt. Smash until achieve your desired consistency (chunky or creamy)
Step #4 - Assemble! Below you will see that I made with Romaine heart leaves. The head of lettuce works much better because the lettuce cups make a better shell and are less messy. But I didn't want to run to the store for a head of lettuce when I already had a decent substitute. Stuff your "shells" and then fold up to eat. I like to do layers of "rice", then veggies, then guacamole, then top it off with salsa or pico de gallo. If you use salsa, it would not technically be raw.
Fold and enjoy! You can see from the picture above why romaine heart isn't the ideal choice - messy but yummy!
Second, this is also about improvising. I have made this before and did not have all the same ingredients on hand this time around, so I made do with what I had. I'm going to give you the ideals in the ingredient list noting the other options available.
Third, you can have a fun taco party with your family, friends, and/or kids. This was just for me and my husband, but I lined the bowls up on the counter with the shells and we assembled what we wanted.
Forth, I had left overs of the "rice" and veggies so the next day I throw them over greens for a delicious salad. Saved me time and nothing was wasted.
Ingredients for the Cauliflower "Rice":
Cauliflower (small to medium head)
Green pepper (I used red b/c that's what I had on hand. I like the green better b/c it make the rice more colorful)
1/2 Small onion (red or yellow)
2-3 tbsp tomato paste
1/2 lemon
1 clove garlic
sea salt (to taste)
cumin (to taste, we use a lot in my household!)
Ingredients for the Veggie Filling:
1 large zucchini (or 2 small)
2-3 carrots
1 red or yellow pepper
1/2 small onion (same color as above)
1/2 lemon
1-2 cloves garlic
cumin
Ingredients for the Lazy Guacamole:
2-3 avocados
1/2 to 1 lemon
1-2 cloves garlic
sea salt (to taste)
Note: I have also made this using Avocado Salad instead of the lazy guacamole.
Additional Ingredients:
Salsa (homemade or your favorite kind) or Pico de Gallo
Head of lettuce (I had to use Romaine hearts since that's what I had. It works fine, just very messy. I much prefer to use lettuce leaf cups.
red cabbage - option instead of the lettuce for "shell"
God quality taco shell - option instead of lettuce for the kids or those adults that aren't into the lettuce shell. My husband has had it with the lettuce cup as well as the taco shell
So let's get started!
Step #1 - Cauliflower Mexican "Rice". Put cauliflower florets into food processor and pulse a few times until size and shape of rice. Finely dice onions and green pepper (red shown in photo). Toss everything into a bowl and add zested garlic, salt, cumin, tomato paste and lemon. Mix well and adjust seasonings as needed. Set aside.
Step #2 - Dice zucchini, carrots, onion, and pepper. Place in a new bowl and add salt, cumin, and lemon. Mix well, adjust seasonings, and set aside.
Step #3 - Lazy guacamole. I do this version when I don't feel like adding onion, tomato, etc. Half avocados, remove pits, and place into bowl. Break avocado up into small chunks. Zest in garlic and add sea salt. Smash until achieve your desired consistency (chunky or creamy)
Step #4 - Assemble! Below you will see that I made with Romaine heart leaves. The head of lettuce works much better because the lettuce cups make a better shell and are less messy. But I didn't want to run to the store for a head of lettuce when I already had a decent substitute. Stuff your "shells" and then fold up to eat. I like to do layers of "rice", then veggies, then guacamole, then top it off with salsa or pico de gallo. If you use salsa, it would not technically be raw.
 | ||
| Layer 1 - Cauliflower rice |
 | ||
| Layer 2 - veggies |
 |
| Layer 3 - Guacamole |
 |
| Layer 4 - Salsa |
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