Category Archives: Recipes

Potato mozzarella spinach bake

It’s a healthy casserole! Of course I still did use extra-virgin olive oil and mozzarella cheese so it’s not vegan but it’s vegetarian and it’s totally delicious.

Ingredients:

8 potatoes diced and boiled
1/2 frozen block chopped spinach (or one bag if using fresh)
5 cloves roasted garlic
1 tablespoon balsamic vinegar
2/3 ball mozzarella
14 organic baby tomatoes
One handful basil
Oregano, salt, pepper to taste

Directions:

  1. Roast garlic and keep aside
  2. Boil potatoes for 15 minutes, add frozen spinach last five minutes of cooking, drain, add a tablespoon of balsamic vinegar and stir
  3. Greased casserole dish, are used olive oil, add half the potatoes and spinach mixture, add roasted garlic, half of mozzarella slices and half of fresh basil
  4. Top with remaining potato mixture, top with sliced baby tomatoes, salt, pepper, basil and oregano. Top with the rest of mozzarella and a drizzle of olive oil
  5. Bake, covered, in a 400° oven for 25 minutes, then another five minutes uncovered

Damn homie. In high school you was the maaaaann homie. If you got the rap throwback let me know in the comments!

So how do you roast garlic, you may ask? Well keep the skin on the garlic cloves and put them in a pan with olive oil and swirl it around for about 5 to 8 minutes under medium low heat. Then fish out the garlic and let it cool. The olive oil in the pan will be scented with garlic. After the cloves are cool they will pop out of their skins like butter. I chopped the soft garlic and added it to a layer of the bake.


I love having a fresh basil plant in the house! I bought one a few weeks ago and love having fresh basil on hand whenever I need.


The mozzarella ball I bought looked like this:

The assembly before the oven:

And of course I added hot sauce. Sometimes I wonder if the reason I make these types of dishes are so that I can add Tabasco. Tabasco is hands down my favorite hot sauce ever :)))))) I should own shares in the company.

With starchy foods like pasta or potatoes a few drops of Tabasco highlights the food and takes it up a notch. And it was so good with this casserole.


This dish was delicious and I will definitely make it again or a version of it again. Highly recommend! It can be used as a side dish, or just a delicious dinner on it’s own!

xxSerena

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3 types of Oatmeal breakfast prep 

Oatmeal is one of those super foods when you want to slim down the belly fat. 


So on Sunday I made three servings of organic slow rolled oats, which I cooked in water with half a teaspoon of turmeric and salt. 


Why Tumeric?


I added a psyllium husk and flax seed mixture to this, about 1 tablespoon. I also added 1 teaspoon of cinnamon and one ripe banana while it cooked. 


No sugar. No milk. I cooked about a cup of oats in 2 cups of water for about 10 minutes under medium heat.

Why cinnamon?


I have to say it tasted pretty great. To the first warm bowl I added 1 tablespoon of natural peanut butter.


I used the rest of the cooked oatmeal to prepare breakfast for work in advance. 

Added one nectarine:


Added pear:


Preparing the rolled oats this way allowed me to keep my breakfast clean with no added sugar.

I’ll warm these batches up in the microwave and the natural sugars from the fruit will be good enough for me!

xxSerena

Zesty oil free vegan delicious dressing 

I finally made a dressing that I wanted to try for a while, it’s featured on http://www.theveganroad.com and it’s called is their zesty tahini oil free dressing.

Here’s the recipe:


I added more green onions then called for and I also added more garlic, but I think it’s best to stick to the recipe! Even though I had a lot of garlic onion flavor this dressing was awesome. 

My plan is to go buy a big bag of super greens and just enjoy this dressing with it. Also, this dressing goes along way. Use a little and it’ll coat your food well.

It blended well in my Nutri bullet:


 


Today I added it to three diced boiled red potatoes, one can of colorful chickpeas and one diced pan fried (no oil) zucchini:


It was so good. This week my goal is to cut out added sugar.

xxSerena 

My delicious adventures in homemade vegan sushi

I’ve been making sushi. No bamboo roll mat needed, no fish, just fresh rice, avocado, sesame seeds, wasabi, seaweed sheets and a lot of love!


These maki rolls are delicious, healthy, affordable, cruelty free and fun to make.

I bought a package of 10 roasted sushi sheets at my supermarket for about two bucks. I bought a bag of my favorite rice, some rice wine vinegar, wasabi, some sesame seeds and the rest is just your fillings.


Don’t put hot rice on your seaweed sheets, wait for it to be room temperature and then spread it on the seaweed sheet with a plastic spoon.


I added some rice wine vinegar to my rice and stirred it in. You leave the top inch with no rice so you can spread some water on it with fingers as you roll up.


You put your fillings in the middle and roll. I got it on my first try but they say it takes practice. So easy, delicious and super healthy!


I discovered how to do this by watching YouTube videos by High Carb Hannah and Cheap Lazy Vegan. Love both those channels!

It’s a great vegan lunch or dinner, and so fun to make! I’ve made these sushi rolls twice now and they were delicious until the last piece! I drink a cold homemade elderflower Italian soda with my vegan sushi.


xxSerena

Are mini salads the start to significant weight loss? 

It’s happened to all of us I think, whether work gets too busy so you decrease your workouts, maybe the birth of his child leads you to sleep less so work out less, or you put on those “I’m in love” pounds. 

However we get there, all of a sudden we realize we’re suddenly five or 10 pounds overweight!

I think the real success is the realization that you did gain five or 10 pounds. Because at that point, it’s doable.  It can be caught and tended to. 

One thing I did was start eating one small salad, extra, a day. And what I did was a few things: regulated my taste buds, made me crave less sugar fat or salt, added fiber to my diet so I felt more full, and reminded me that I needed to watch what I was eating. The salad looked a little something like this:


I think the trick is to make it small, very easy to make, very minimal ingredients, so that you can make it fast and it’s not a huge thing. 

All I did was chop up half a head of romaine and a quarter of a pepper.


And then I made the dressing: Half a teaspoon of olive oil, a teaspoon of apple cider vinegar, dried Greek seasoning, a teaspoon of fresh salsa, and a quarter teaspoon of turmeric/salt.

That’s it! 

I found a little container that keeps the dressing separate from the salad and keeps the salad cool. It’s good I like it for a small salad, but any container will do.


Would you add a small salad to your diet every day for a week? Have you before? Do you think it’s a good idea or not?

xxSerena

Zucchini lasagna 

Today I found a bag of small beautiful zucchini for one dollar. Don’t ask me how it was done, this was a blessing and I don’t want to jinx it.

I had some staples cheese, tomato sauce, onion, spices and some turkey sausage so I thought… Zucchini lasagna. No pasta just thinly sliced zucchini as noodles. I put it in the oven for 45 minutes at 350° and it was so good. If you want to keep it vegetarian leave out the turkey and add mushrooms, peppers or corn.

Ingredients:

3 to 4 zucchinis, cut the tips off, slice longitudinally
Half a jar tomato sauce.
Three turkey sausages, casings removed.
One onion, diced
Spices: turmeric, Greek seasoning, garlic aoli granules, pinch hot chili flakes, S&P

Directions:

  1. Clean zucchini, cut off ends and slice longitudinally
  2. Diced onion and cook with turkey sausage under medium heat with turmeric, salt, Greek spices for ten minutes. Add tomato sauce & simmer.
  3. Coat bottom of the glass dish with tomato sauce or half a teaspoon olive oil. Lay slices of zucchini, layer the tomatoes sausage onion mixture, cheese and then another layer of zucchini the opposite way from before. Keep stacking and layering. Topped with tomato sauce and cheese on top.

Zucchini lasagna!!! It was so delicious 🤗👌🏼❤️‼️😁

xxSerena

Turkey muffins

With less than 8% fat, about 22g of protein in a serving of 100g, for my macros, turkey muffins were a perfect lunch idea.

When I made them yesterday I can’t begin to tell you how amazing the aroma was steaming out of the oven. I ate this over spinach and with roasted sweet potato.

Ingredients:

500g (1 package) extra lean ground turkey
1 red bell pepper chopped into tiny squares
1/2 red onion also chopped into tiny squares
1 egg
2 teaspoons sweet chili sauce for chicken
1 teaspoon soy sauce
1 tablespoon Maille Dijon mustard
1 teaspoon rice vinegar
1 teaspoon garlic pepper

Directions:

  1. Preheat oven to 375° before preparation
  2. Combine all ingredients in a large mixing bowl
  3. Drop turkey mixture into silicone molds
  4. Bake for 20 minutes. Turn oven off and let muffins set for an additional 20 minutes in warm oven.
  5. Serve with steamed vegetables, spinach, sweet potato or rice.


I can’t tell you how much I enjoyed these muffins! Finally, delicious turkey that was moist, flavorful  and a great lean protein that goes with other healthy options.

I will definitely be making these many more times again this year! How do you cook with ground turkey or chicken?

xxserena

Vegan meat and potato dinner

I made seitan from scratch the other day. I had watched the documentary called “Cowspiracy” and thought it was so motivating! 

So here’s my recipe for chunky potatoes with meat n onions; vegan style! 

Boil diced potatoes and add spinach: 


I wanted Asian flavours so I added Braggs amino acids (soya sauce), rice vinegar, sweet chili sauce and a splash of apple cider vinegar.


I cooked that together covered for about 10 minutes under low heat.


Then I fried my seitan, diced, with diced onions and some all of oil and water. 

The “meat” has a spicy flavor, good meaty consistency and goes well with the potatoes and onions and spinach.

It might not look like much but I’m proud of myself for making it and truly enjoying it! 


I made my meat from scratch! 

Have you ever tried seitan? Do you think you would like it? 

xxSerena 

Asian-style marinated chicken with Chinese rice 

My third chicken marinade is Asian style! This marinade has Sirracha (hot), soya sauce (salt), a dash of fish sauce (ferment), rice wine vinegar (sour), sesame oil (flavour) and sweet chili sauce (sweet)!


Does chicken with rice, which I made using Asian spices.


I diced the chicken and pan fried it until fully cooked in some olive oil.



Was totally delicious! 

xxSerena 

Marinated chicken with potatoes 

In accordance with my marination series I will now announce my second marinade! 

It is garlic herb seasoning and extra virgin olive oil. 


It wasn’t bad. I could definitely taste the marinade because I left it on overnight and it was very garlicky.

This time I decided to boil some diced red potatoes to eat with the chicken.


I decided to cook some diced onions, add the chicken and then eat over the boiled potatoes. I did need to add some mustard and sweet chili sauce for chicken. 

I diced the chicken too: 


Turned out pretty good. In the middle of my cooking, I got a very exciting package from FedEx, delivered priority overnight:


But that’s a tale for another day. Let’s get back to that chicken, shall we?!?


So filling. Totally boring compared with all the yummy stuff out there but it’s lean, helps muscle growth and aids fat loss! 

xxSerena