This dish was a hit in my house. For weekly grocery shopping, I usually fill up on staples that are running low (beans, lentils, tofu, coconut milk, spices, nondairy milks), get ingredients for a specific dish I want to make, and then a few fruits and veggies for the week. I usually don’t have a recipe in mind, and can usually think of something to make when given a few ingredients. This was one of those dishes, because I wanted… Read more »

The other week, I was at the San Mateo farmer’s market, and there was a vendor selling all sorts of sprouted beans and lentils. I’ve never sprouted lentils before, but I do love me some red lentils – in chili, soups, and stews, and I wanted to make a salad out of some. You can’t eat lentils raw, but you can eat them raw if they have been sprouted. They become more readily digestible, phytic acid content is reduced (phytic… Read more »

Somehow, I always cook more chickpeas than I need. I try to find different ways to use them in my food, and this time, while I was looking in my fridge, I knew that the leftover brown rice I had would be a perfect binder and lighten up the density of the chickpeas in some veg burgers. I love these veggie burgers, and wish I made more, because my husband snacked on the last couple of patties before bed. Thanks… Read more »

For the past 8 months, my husband has been embarking on a crazy journey towards training for the Ironman in Texas. It has consumed our lives as a family. He trains for hours a week, and my 5-year-old daughter sometimes will run over to his bike trainer, to hang out with her daddy or feed him an energy bite made out of dates. I have taken over his nutrition plan, making sure he gets adequate macronutrients to perform and recover…. Read more »

A staple in my fridge these days is cooked lentils. I buy them pre-packaged, and even though I do have dried lentils to put in soups and chilis, this saves me about 20 minutes, which I so desperately need sometimes. Cooked lentils are so versatile that you can use them in the same way you’d use ground meat in a recipe. Lentil tacos, lentils with rice in burritos, lentil sloppy joes (I make this recipe over and over again, and… Read more »

This dish just screams “fall food!” It’s vibrant in fall colors, earthy, rustic, and packed with nutritious whole grains and plant love. I thought of this dish when I was prepping my menu for a cooking class, with the theme “Falling for the plant-based meal.” The same night I was making this dish, we were supposed to go out for dinner with some friends. But the day turned into a wet and rainy one, and we decided to forego walking… Read more »

This dish pretty much kicks butt. I made this one night, when it was getting colder and we needed a hearty “no-meat and potatoes” type dish. My hubs was so enthusiastic about this, which to me is great, because this meal takes no effort to put together! Roast potatoes with fresh rosemary, saute the seitan for a few minutes, then pour the seitan mixture over the potatoes. Done and done! I’ve made this with other root vegetables too, all with… Read more »

These little bean and rice wraps are pretty much a staple in this house these days. I love making them, because collard greens are a greater source of nutrients and fiber than white flour tortillas or rice paper summer roll wrappers (although I love those as well, but you gotta make the majority of your intake nutrient-dense!). And for your wallet’s sake, a whole batch of these wraps costs less than $5 to make. I’ll even get into some nutrition… Read more »

Rise and shine, it’s workout time! Because my husband is a chronic coffee-no-brekkie guy, I like to throw a couple of these his way when he heads out the door. He’s really working on his nutrition in the morning, because those morning workouts are a different animal. I don’t know what your specific workouts are, so I won’t bore you with the details of meal timing, hydration recommendations, and all that stuff. You can either have these with your breakfast,… Read more »