Pescetarian month has come to an end. In case you missed the first two weeks, those healthy recipes are here and here. The last two weeks were great despite the unplanned meals I had due to being on a commercial shoot and editing said shoot*.
Tofu Steaks with Onion Gravy, Mashed Potatoes and Collards (Vegetarian)
I told y’all was going to make it again! Since I didn’t want broccoli again, I made collard greens. These aren’t the cooked to death greens you’re thinking of. Instead, they were braised and sauteed in under 15 minutes. This recipe calls for garlic but I left that out.
Since I was out of rice, I made mashed potatoes. I used two medium russet potatoes (or you can use one large potato), some greek yogurt (in place of sour cream), milk (I had almond), butter, and salt and pepper.
Honestly, it was good but it was a little too much of a good thing. Think about a time when you have a slice of pizza and it was like Jesus in pizza form but by the third slice it was just pizza. It was like that. It wasn’t any less tasty, I was just over it.
Alternative: Any vegetable would work well with this dish as would brown rice or any (nonfried) potato preparation.
Baked Cod with Leeks and Steamed Swiss Chard (Pescetarian)
I love this recipe. In fact, I’ve made it before! But this time I used cod instead of scallops. I still haven’t gotten my leeks to come out crispy. As for the cod, I baked it for 10 minutes at 450 degrees. I was afraid of overcooking but it came out PERFECT! Yasssssssss! I’ve never cooked cod at home so I was excited that it came out so good.
To accompany the cod, I steamed swiss chard. Unfortunately, I had the same problem I did with steaming kale in the past. I’ll stick to braising all my leafy greens.
Alternative: Any leafy green goes well with this dish. I’d also like to try pan-searing the cod next time.
Veggie Spaghetti (Vegetarian)
I love The Gracious Pantry! This recipe was no exception. About a month ago, I used this red lentil burger recipe with Italian sausage spices for another recipe. I formed the balls and stuck them in the freezer so I could use them as needed. I used two balls in place of the ground turkey. The spaghetti was delicious! I was shocked that the zucchini completely disappeared into the sauce.
Alternative: I thawed the red lentil balls and just added them to the sauce, making it a weird color because of the tofu (doesn’t affect taste). You can also form them into smaller balls (may need more panko) for lentil “meatballs”!
Black Bean and Pepperjack Quesadillas with Raw Zucchini (Vegetarian)
Yes, I had quesadillas twice this month. Y’all know by now I love quesadillas! I switched it up a little this time. The quesadillas were filled with pepperjack, black beans and a little zucchini. I ate the rest of the zucchini raw on the side with Trader Joe’s Hot Salsa. As usual, I used Food for Life’s Ezekiel Tortillas. Mmmmmmmm! 🙂
Alternative: I’ve tried different cheeses, but I like pepperjack best. Try adding cumin!
Roasted Garlic and White Bean Soup with Toasted Italian Mini Loaf (Vegan)
A good friend of mine reccomended I buy the Vegan with a Vengeance book. And by reccomended, I mean she stopped short of telling me my life would suck without it and I might as well just go bury myself in a hole now (I’m paraphrasing here). Anywho, I’M GLAD I LISTENED! I’ve made several recipes from this book and they are great!
I’m not going to lie, I look at some of those recipes like, “Girl, I guess.” and this was one of them. But look at God. JUST LOOK AT HIM! This soup was so good! I thought it would be hard to eat (I like various textures in my food) but it wasn’t! I paired it with slices of a mini Italian Loaf I bought from the farmers market. I’ve been toasting the slices on the stove just before eating. I’m adding this to the “When All Else Fails” list. 🙂
Listen. Me and this damn oatmeal are about to fight! In this post, I mentioned that I would thaw the barley before adding it to the oatmeal to soak (and never add salt again). Yeah, that didn’t help. So my next solution will be to cook the barley ahead of time OR make the a week’s worth in a crockpot ahead of time. If I didn’t have so much barley and steel cut oats, I’d let it go. But I have to eat it!
Yes, more than one! I got all experimental with my breakfast and it paid off! Most days, I paired my smoothie with two boiled eggs for protein.
Green Smoothie #1
Ingredients: spinach, strawberries, (half a) banana, green tea
During the third week of August, I tried a totally different smoothie. I went for a combination of antioxidants, fiber, iron, and Vitamin C (to absorb the iron). I also stopped buying almond milk and went back to using green tea as my liquid base. I have a TON of green tea I bought at Disney World in February that I haven’t been drinking** so it was perfect.
Using strawberries is cheaper than using blueberries but I think I prefer the taste with blueberries. With that said….
Green Smoothie #2
Ingredients: spinach, blueberries, (half a) banana, peach, green tea
The last week of August, I went back to my standby smoothie but I added peaches and green tea. Loves it! I would recommend always using a half a banana with the peach because if you don’t the smoothie will taste like peaches with a hint of maybe something else but not really. I prefer it with just blueberries.
For the last week for August, I also tried something totally new! For over a year, all my smoothies have used some combination of berries and I was kind of sick of it. I wanted something less fruity but still tasty. This Cleanser Smoothie Recipe gave me everything I needed!
Several notes about the Cleanser Smoothie:
The cucumber adds a lot of fiber so you’ll probably need to keep shaking it up. If you have a blender bottle (for drinking not blending), that won’t be a problem.
The ginger can be overpowering. Just be careful not to use too much!
You’ll need a straw. Lemon/lemon juice is very acidic and you don’t want that sitting on your teeth. I keep a pack of straws in my car for smoothie drinking 🙂
Alternative #1: Add an apple or pear. This will add even more fiber so you’ll definitely need to keep shaking it up. It separates FAST.
Alternative #2: Add celery leaves. If you shop at a farmers market, you’ve probably bought celery heads with the leaves attached. If you’re like me and froze those leaves, just don’t add too many at once. Celery is mild when eaten alone but can overpower a smoothie very quickly.
Alternative #3: Use green tea. Since I’m trying to use up my green tea, I’ve been adding it to the smoothie in place of water. Just use a blend that matches at least one ingredient in the smoothie (ex: ginger green tea, green tea with lemon, mint green tea).
Alternative #4: Use ground ginger. It’s not as good as the fresh but it’ll give you the same taste. Just be careful you don’t use too much. A few shakes will do 🙂
Did you try any new foods that you’ve fallen in love with?
*I’m an advertising Art Director in case you’re wondering 🙂
**The tea is low quality so it requires sweetner. I had gotten in the habit of not adding anything to my tea making these difficult to drink alone. Smoothies were a perfect solution.