03 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: avocado, chips, comfort food, dip, Edamame, entertaining, green, Guacamole, h'orderves, quick and easy, sauces, sides, snack, soy, vegan, vegetarian
I served this with pita chips and it was deelish! This was a great way to enjoy heaping chips full of guacamole with more than half the fat! Check out the nutrition stats below!!! Love it!! Just be careful how much lime juice you use. I used a whole lime and it came out a little too limey. If you want traditional guacamole add cilantro. I don’t enjoy cilantro so I didn’t add it.
Edamame Guacamole
Serves 6
1/2 cup shelled edamame
1/2 cup broccoli stalks, peeled
1 avocado
1 scallion, minced
1/2 red onion, diced
1 clove garlic, minced
1 jalapeno, minced
juice of 1/2 lime
1 tomato, diced
salt to taste
cilantro – optional
Bring 4 cups of water to boil. Add edamame and broccoli to boiling water for 4 minutes till softened. Drain and puree in a food processor. With a fork or a whisk mash the puree with the avocado. Add in the avocado, scallion, red onion, garlic, jalapeno, lime, tomato and the optional cilantro. Salt to taste and enjoy 🙂
Per serving: 66 calories, 4 g fat, .5 g saturated fat, 0 g cholesterol, 10 sodium, 2.5 g protein, 6 g carbohydrates, 1 g sugar, 3 g fiber
02 Nov 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: comfort food, quick and easy, sides, snack, Spaghetti Squash, vegan, vegetarian
I love Spaghetti Squash! I actually love most squash but spaghetti squash holds a special place in my heart. You can use it in place of actual spaghetti pasta and make a sauce but I love it super simple with a little vegan margarine and salt. Now that we are officially in winter squash season I will be sure to make it often! I have already made this twice in the last two weeks 🙂
Simple Spaghetti Squash
Spaghetti Squash
Vegan Margarine about 1/4 cup (depending on the size of your squash and taste)
Salt to taste
Preheat oven to 350 degrees. Cut slits into the squash so it can breathe during cooking. Place on a baking sheet and bake for 50 min – 1:10. You can check after 45 minutes by cutting in half. Once the squash is fully cooked scoop out the seeds and then take a fork and rake against the squash to “release” the spaghetti. Place in a bowl with the margarine and salt to taste. Enjoy 🙂 Leftovers will keep in the fridge for up to a week but also freezes beautifully!
Slice in half after 45 minutes to check if done or to continue cooking
01 Nov 2009
by marisashealthykitchen
in Raw Vegan Recipes, Superfoods, Vegan Recipes, Vegetarian Recipes
Tags: almond milk, breakfast, chia, comfort food, pudding, quick and easy, raw, sides, snack, superfood, vegan, vegetarian
I love all things chia. I am sure you have seen my many posts on Chia and all the fun recipes you can make with it. Chia Seed Pudding, Sweet Double Coconut Chia Pudding, Holiday Chia Pudding, and Banana Date Chia Pudding. (wow, I totally love Chia!!)
Here is a super simple recipe that barely takes any prep time to make (although you do have to let it sit overnight). For me this chia recipe is super simple… I mix it at night and in the morning all I have to do is cut up a mango and I am ready to go 🙂 Love it! Super simple and deelish!
Mango Chia Goodness
4 servings
2 cups vanilla almond milk
1/3 cup chia seeds
1 mango diced
Combine chia seeds with almond milk and whisk. Let sit for 10 minutes and stir again to avoid clumps. Cover and refrigerate overnight. In the morning dice a mango and add to chia pudding. Enjoy 🙂
Per serving: 144 calories, 8 g fat, 1 g saturated fat, 0 g cholesterol, 4 g protein, 18 g carbohydrates, 8 g sugar, 9 g fiber
01 Nov 2009
by marisashealthykitchen
in In the News
Tags: babies, travel, vegan, vegetarian
Love this!! I just read about this on the Livin’ Veg Blog! So fabulous! Go Baltimore!! Check it out 🙂
Baltimore City Schools Have Meatless Mondays
Here is a bit about what Baltimore is doing:
The 80,000 young people BCPS serves will begin each week with a Meatless Monday menu. And that’s not all. The school system has introduced a wide variety of projects to ensure its students eat and learn about healthy, environmentally friendly choices. BCPS has teemed up with local farmers and distributors to provide students fresh, locally raised fruits, vegetables and milk. They’ve also introduced Great Kids Farm, a 33-acre teaching farm, home to chickens, goats and a variety of fruits and vegetables. Educators on the farm teach kids and adults how to produce home-grown fresh food, even in an urban setting. BCPS is also in the process of developing gardens for each of the system’s 200 schools.
29 Oct 2009
by marisashealthykitchen
in Home Cooking, Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, maple syrup, oatmeal, quick and easy, sides, snack, stevia, vegan, vegetarian
I love Oatmeal!! But sometimes I want more per serving and don’t want to up the carb & calorie stats. I know many people have the same feeling with cereal servings. What we would consider a normal serving is twice what the stats are giving us 😦 So this time around I added canned pure pumpkin. It added a deelish pumpkin taste and fiber, giving me more oatmeal for a tiny bit more calories. A 1/2 cup serving has just 40 calories, .5 gram of fat, 9 carbs, and 5 grams of fiber (and I only used 8 tablespoons for the whole recipe!) I loved this recipe and it was husband approved 🙂 Success!
Pumpkin Oatmeal
4 servings
1 1/2 cups oatmeal
2 1/2 cups water
8 tbsp canned pure pumpkin
4 tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp ground dry ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
12 drops of stevia
3/4 tsp Celtic sea salt
Boil water and oatmeal together for about 8-10 minutes. Turn down the heat and add the pumpkin, maple syrup, spices, stevia and salt. Stir over heat until well combined and it has reached the desired consistency. Enjoy!
Per Serving: 240 calories, 3 fat, 44g carbs, 7g fiber, 15g sugars, 7g protein
26 Oct 2009
by marisashealthykitchen
in Raw Desserts and Treats, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes
Tags: almond butter, banana, breakfast, comfort food, dessert, dip, entertaining, h'orderves, quick and easy, raw, sauces, sides, snack, vegan, vegetarian
Chocolate-Covered Katie came up with this great idea of mixing peanut butter and bananas to make a deelish Banana Butter! Adding the banana makes an amazingly spreadable and much lower calorie butter. You can make it thinner or thicker depending on the amount of nut butter you use. This recipe is so simple yet so super enjoyable!
I know this would be great with any nut butter but because I had just “made” my deelish Agave Pecan Butter I thought this was perfect time to use it. The butter was the perfect dip! We enjoyed this with apples and with pita chips as well. So creamy and sooo deelish!!
Katie, I totally want to be a member of your band 🙂 This is so fabulous!!!!
Chocolate-Covered Katie’s Banana Butter
Makes about 1.5 cups
- 2 bananas
- 8 tablespoons of nut butter
Super simple…. just blend together and enjoy!
25 Oct 2009
by marisashealthykitchen
in Home Cooking, Vegetarian Recipes
Tags: comfort food, daiya, eggplant, non-dairy cheese, pesto, pine nuts, pizza, quick and easy, sides, snack, vegetarian
Who doesn’t appreciate a good pizza night? So good, quick, but healthy? Healthy is not a word that normally goes with pizza but we managed to come up with a scrumptious version that is good for you too! mmmmmm! Whole-wheat Eggplant and Pesto Pizza, just hearing the name and I am thinking how good it sounds! This was a real winner! It also helps out that I chose not to make the dough this time around. Whole foods sells whole-wheat pizza dough ready to go. That helps make this super simple, quick and very enjoyable 🙂 Let me know what you think.
Whole-wheat Eggplant and Pesto Pizza
Serves 4
1 unbaked whole-wheat pizza dough
1 medium eggplant, sliced into 1/4″ slices
2 cloves of Garlic
1 tomato, sliced
12-16 oz fresh mozzarella, sliced into thin slices (or vegan mozzarella, like daiya)
1/3 cup pine nuts
Extra-virgin olive oil
1 bunch basil
Celtic sea salt
1/3 cup Grated Parmigiano (or use vegan parm.)
Unbleached, all-purpose flour (for rolling out the dough, you only need a little bit)
- Pre-heat the oven to 400F. Coat a baking pan with olive oil or non-stick foil. Brush the sheet pan with olive oil. Place slices on baking sheet and brush with olive oil. Salt and pepper them. Place in the heated oven for 10 minutes or until golden.
- Flour a clean surface and roll out the dough until the same size as your baking sheet. Place it on the baking sheet and let it rise for 15 minutes.
- Toast the pine nuts. This can easily be done in a pan in the oven for 4 minutes. Make sure to watch this so they do not burn.
- Sprinkle the pizza with garlic powder or fresh garlic slices and cover with mozzarella slices and eggplant. Put in the oven for 20-25 minutes. Check to make sure the dough is cooked through. The cheese should be bubbling 🙂
- After you place the pizza in the oven make a pesto by processing the basil, garlic cloves, toasted pine nuts and 1/3 cup olive oil in a food processor. Add in the grated Parmigiano until well combined.
- When the pizza is done, drizzle with pesto and let cool.
- Serve and enjoy! I know you will!!
21 Oct 2009
by marisashealthykitchen
in In the News, Raw Desserts and Treats, Raw Vegan Recipes
Tags: cake, chocolate, comfort food, cookies, dessert, quick and easy, raw, snack, superfood, vegan, vegetarian
So fabulous! I couldn’t be happier to share this article with all of you!
Marisa’s Healthy Kitchen and my Raw Brownie Bites With Vanilla Icing were featured in the Smaller journal, a journal of ideas and inspiration by the editors of Small Magazine. THANKS!!
20 Oct 2009
by marisashealthykitchen
in In the News
Tags: raw, superfood, vegan, vegetarian
Check out the “Veggie Girl Power” interview series, featuring a Dream Team of trailblazing veggie-superstar ladies. Amanda Cohen, Chef/Owner of Dirt Candy restaurant in NYC, Chloé Jo Berman, Glamazon Owner of GirlieGirlArmy.com, Erin McKenna, Founder of BabyCakes NYC, Karina Allrich of Karinas Kitchen Gluten-Free Recipes, Kristen Suzanne, Owner of KristensRaw.com, Marilu Henner, Actress, author, mom, wife. Marilu.com, Rory Freedman, Skinny Bitch. Best-Selling Author, Sarma Melngailis, Co-Founder of Pure Food and Wine restaurant NYC. Founder of One Lucky Duck.
19 Oct 2009
by marisashealthykitchen
in Vegan Recipes, Vegetarian Recipes
Tags: breakfast, comfort food, maple syrup, oatmeal, quick and easy, quinoa, sides, snack, vegan, vegetarian
I have been loving quinoa lately! I have always loved it but with the addition of breakfast to my diet I have been eating so much more of it lately. My mom was so awesome and picked me up this amazing 4 pound bag of quinoa from Costco. Thanks Mom!
If you have seen my other posts I have been loving quinoa for breakfast! Check out my Quinoa “Oatmeal” and Quinoa Apple Oatmeal.
Here is another take on Quinoa and Apples. I added more apples this time which made it that much more tastier.
Apple Quinoa Breakfast Cereal
6 Servings
2 cups quinoa
5 cups water
1 teaspoon sea salt
2 apples diced
1 teaspoon cinnamon
3/4 cup maple syrup
Bring quinoa, apples, salt and water to a boil. Reduce heat and simmer until cooked, about 15 minutes. Add cinnamon and sweeteners, stir and Enjoy.
Per Serving: 300 calories, 3g Fat, 0 Sat. Fat, 0 Chol, 14mg Sodium, 62g Carbs, 4g Fiber, 22g Sugars, 7g Protein
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