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Category: Bowls

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Apple Breakfast Bowl

For almost 2 months this has been my daily breakfast. Additionally, I either have a glass of fresh green juice or I use a green powder mixed with water. It’s hydrating, sweet and satisfying. It only requires a little preparation. To make the mornings easier, you can mix all the ingredients the night before, except for the apples (because they oxidize quickly and you want them to be as fresh as possible).
Apple Breakfast Bowl
Ingredients:
  • 1 large apple, chopped into bite-size pieces (like a Fuji, or two smaller ones) – about 300g
  • Carrots, shredded (about two medium size) – 130 g
  • Celery (1 to 2 stalks) – 50 grams
  • Chia Seeds – 2 TBS, preferably soaked in water
  • 1 TBS Nut Butter (I prefer almond butter)
  • 1 Date, chopped (or an equivalent amount of raisins)
  • Cinnamon – 1/2 tsp
  • Ginger, powder – 1/8 tsp (or juice of 1 small knob pressed using garlic press)
  • Shredded Coconut, unsweetened – 3 TBS
Directions:
  1. Mix all ingredients together and enjoy.
Options:
  1. If you need more calories, add more apple, dates (66 calories each) or nut butter (100 calories per TBS).
  2. If you don’t have nut butter, you can simply sprinkle the breakfast with chopped nuts
  3. Add coconut water (or coconut cream – more calories) to make it easier to mix in the nut butter.
  4. When I’m really in a hurry or I am traveling, I simply use my favorite Larabar in place of the nuts/nut butter, dates and coconut.

Calories and nutrients calculated using http://www.caloriecount.com/
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Vegan Chili

Today I made chili for the family and I will use it to top some potato hash browns. Remember to add whatever additional “chili” toppings you like (while sticking to your healthy diet, of course).

I needed something to eat and chili sounded great. But for now, I’m focusing on not eating as much meat and I definitely cannot have the potato hash browns while on the GAPS and SCD Diets. So here is the recipe I created for myself today.

Mushroom and Lentil Chili over Cauliflower Hash Browns

Ingredients:

  • 2 cups mushrooms* (I like portabello)
  • 1/4 cup chopped onions*
  • 1/4 cup chopped yellow, orange, or red bell peppers (or combination)
  • 1/4 to 1/2 cup water
  • 1/2 tsp onion powder*
  • 1/4 to 1/2 tsp cumin
  • 1/4 tsp granulated garlic powder* (or 1 clove fresh garlic)
  • 1 – 2 tsp favorite chili powder*
  • 1 – 2 TBS tomato paste (or substitute 1/4 – 1/2 cup tomato sauce or puree for GAPS/SCD diets)
  • 1/2 cup lentils (brown or green works best, red tends to get mushy when cooked)
  • 1/4 cup diced carrots
  • 1 small bay leaf
  • salt and pepper to taste
  • 1 TBS olive oil for grilling the onions*

*High FODMAP food – remove from ingredients to achieve a Low FODMAP recipe.
Onions can also be cooked in a non-stick pan with a little water instead of using oil.

Directions:

Mushroom and Vegetable Mixture
  1. Cook lentils according to directions, adding carrots. Usually 1 part lentils to 2 parts water. Add a dash of salt and bay leaf for added flavor.
  2. Put olive oil into a heavy bottom pan and grill the onions until translucent
  3. Add mushrooms and bell peppers (plus fresh garlic, if using) and stir for a couple of minutes
  4. Add water, tomato paste, onion powder, granulated garlic, chili powder, cumin, salt and pepper to taste, simmer for about 5 minutes. You might have to add more water if too dry.
  5. Add mushroom mixture to lentils and simmer about 5 additional minutes to allow flavors to blend.
  6. Serve over cauliflower hash browns.

Notes:

  • Try adjusting (or adding to) any of the seasonings to best suite your personal tastes. 
  • The mushroom mix should create a tasty “savory” sauce if cooked long enough before adding to lentils (see ‘Mushroom and Vegetable Mixture’ photo above). 
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Zucchini Noodles and Spaghetti Sauce

I cannot seem to get enough of zucchini noodles.

Today I had zucchini noodles and sauce.

Here is the recipe:  I made the sauce in the Vitamix.  I made just a few changes from the “Fresh Tomato Sauce” recipe in the Vitamix Whole Food Recipes Book. This recipe is for one serving.

Step 1.  Place the following ingredients into the Vitamix:

  • 3 Roma tomatoes, quartered
  • 1/4 small red onion
  • 1/2 small carrot
  • 1 TBS tomato paste
  • 1/2 garlic clove
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fresh lemon juice
  • 1 tsp RAW honey
  • 1/8 tsp salt
  • dash of pepper
  • dash of smoked paprika (to spice it up a bit, optional)
Step 2.  Process on high speed for about 3 minutes.
Step 3.  Pour into saucepan ans simmer for 30 – 40 minutes.
Step 4. When sauce is just about done, use Spiralizer to make noodles using 2 small to medium size zucchinis.
Step 5.  Pour sauce over noodles and add fresh basil and parsley.

It was a good serving size.  It looked like a lot, but it tasted so good that I finished the plate and found the serving size to be just right.

www.realfoodanddrinks.com
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Kathmandu Stew

Recipe By Moira Nordholt
I don’t know how I came about this recipe, but it has two of my favorite things in it.  I love sweet potatoes and lentils, so I had to try it.  It has lots of Indian flavors, quite tasty – especially if you are looking for something different.
Serves 4
1 teaspoon of cumin seeds
1 teaspoon cumin powder
1 teaspoon fennel seeds
3 teaspoons curry powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch of cinnamon
2 cups organic red lentils, rinsed
1 medium sweet potato, diced
2 carrots, diced
1 medium red onion, diced
4 garlic cloves, minced
1 or 2 teaspoons sambal oelek (chile paste) or dried red chiles (I used Chiapaspaste.)
4 cups water
Pink Himalayan sea salt
1 small bunch of fresh cilantro, chopped
1.  Toast the cumin seeds and powder, fennel seeds, curry powder, coriander, turmeric, and cinnamon in a cast iron frying pan on high heat until the cumin seeds start to pop.
2. Add the red lentils and stir until the spices are mixed in.  Add a splash of water and continue cooking and stirring.  Add the sweet potato, carrots, onion, sambal oelek, and 4 cups water.
3. Stir, cover, and bring to a boil, then stir again, turn down the heat, and simmer for about 20 minutes until the sweet potatoes and lentils are cooked.  Add salt to taste, and serve garnished with fresh cilantro.

www.realfoodanddrinks.com