Tag Archives: delicious

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

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 

Loving the vegetable pho soup 

It’s filling, gluten free, vegetarian and tastes fresh! It’s vegetable pho and it’s important that you find one that you like. 

Since good authentic pho isn’t easy to make, (often broth takes hours to make and the consistency of noodles can be finicky) I think it is important for you to find a good vegetable broth from a restaurant that you love!

I am so happy to say that I have found one. Other restaurants had broth with too much weird stuff in it, there was salad and cucumbers in my noodle soup, totally unacceptable!

But not this one.


And, did I mention that this restaurant is close to my house?

The broth was clear, delicious and fresh. Vegetables perfectly cooked. Very fresh. And a great selection. I got carrots, onion, broccoli, cabbage, Red peppers, celery … And the noodles were awesome.


Vegetables are nutrient dense foods, this soup filled me up. it was totally satisfying. And the best part? This huge bowl of soup has 300 to 400 cal in total!

What is your favorite dish to order in a Vietnamese restaurant?

xxSerena

Easy classic chili recipe 

Everyone loves chili.

If you’re vegetarian or just want a break, just omit the meat and add chopped fresh peppers, portobello mushrooms, or … What else would go well in a steaming hot bowl of delicious and healthy chili? Leave a comment and let me know!

Note please, this recipe has beans in it so if you are a purist than stay away from this recipe. Don’t look!

Ingredients:

1-1.5 lbs ground beef
1 large chopped onion
1 pack chili seasoning mix
1 can passata or diced tomatoes
1 jar tomato sauce
2 cups of water
1 can white kidney beans
1 can red kidney beans
1 cup fresh mushrooms, quartered
1 can corn

Directions:

  1. Brown beef and onions together. Medium high heat.
  2. Add can and jar of tomato sauce, drained beans, seasoning pack, mushrooms, corn and water.
  3. Simmer for one hour, stirring every 10 to 15 minutes. Low heat. Covered.

And voila! This chilli can last the week in the fridge but it probably won’t last that long because it is so delicious. It will get better with time because the flavours will begin to combine and the chili will thicken. Great toppings for this is plain Greek yogurt, sour cream, cheese, chopped green onion or hot sauce.

Calories? This chili has about 250 calories per cup, loads of fibre from the beans and corn, about 22 grams of protein, about 9 grams of fat and about 23 grams of carbohydrate.

Brown beef and onions over medium/high heat for about 10-15 minutes until all beef is cooked. If you wish drain some fat after this step. All photography in this blog by @serenapeace (Instagram)
I used this seasoning packet but you don’t have to! Use a mixture of 1 teaspoon cumin powder, one teaspoon red chili powder, one teaspoon minced garlic and one teaspoon ginger if you like instead! If you want a smoky taste, you can also add liquid smoke or Worcestershire sauce (a teaspoon of each or more to taste!)
Love the simple directions to make chili on the back! Even though this packet said hot and spicy it wasn’t especially hot or spicy but added a great flavor to the chili!
I use one can of diced tomatoes and one jar of spaghetti sauce in my pot of chili. I add water to the jar/can and swish it around to get the last bits of tomato into the chili! Add more beans or different beans if you wish here! I also add one can of canned corn. Notice the face of a murderer in the background since I love to watch Dateline with Keith Morrison as I cook!!
MMMMmmm mushrooms. If you don’t like, add peppers. I like mushrooms!
Canned diced tomatoes work the best in chili for some reason.
First time using a flavor packet; I’m glad I did! Taste was awesome.
After half an hour of cooking. Still not ready but I couldn’t resist a taste at this point.

I topped mine with Greek yogurt but try sour cream or cheese if you wish!

 

 


The chili will thicken as it stands so it would also be delicious over rice or pasta.


Let me know how you like it!

xxSerena

Turkish soup & salad healthy lunch 

This lunch, ordered in, looked so good I had to let’s you guys peek. Sometimes you feel like taking a break from meat, keeping it plant-based and vegetarian. 

Here’s the order: 

  
Lentil soup, which came with bread, and a Mediterranean salad. Here’s what it look like when it arrived: 

  

Turkish food delivery. Photography by Rizwan Alvi
 
Here’s what it look like after unwrapping:

 

Red lentil soup and Mediterranean salad. Photography by Rizwan Alvi
 
Looks so delicious my mouth is watering. Here’s a close-up of the salad:

 

Mediterranean salad. Photography by Rizwan Alvi
 
What is your favorite soup and salad combo?

xxSerena 

Why are some people eating scuttlebutt and what is it?

Apparently scuttlebutt is in season right now. What is it you ask? It’s a delicious sandwich of course!

  
Here is what one half of the scuttlebutt looks like:

 

One half of scuttlebutt. Photography by Rizwan Alvi
 
Not long after it’ll look like a crazy mess in your hands. But from what I have heard, and they are good sources, all is good in scuttlebutt heaven. 

 

Someone is now getting into the scuttlebutt. Photography and eating by Rizwan Alvi
 
In fact, I am surprised I got these pictures at all. You know how it is sometimes – so busy eating don’t have the energy to take a picture.

 

Inhalation of the scuttlebutt. Photography by Rizwan Alvi
 
One final picture of messy but delicious scuttlebutt:

 

Polishing off the scuttlebutt. Photography by Rizwan Alvi

 
Have you ever tried scuttlebutt? Have you ever heard of it? Would you like to try one day?

xxSerena 

Stuffed baked portobello mushrooms recipe

I love stuffed mushrooms. Mushrooms hold stuffing really well and to be honest I love stuffed fish, stuffed cabbage, stuffed pastry, the list goes on and on. I like something delicious inside  something already delicious! Anyways I’ll stop the ramble before this gets off-topic. Back to my stuffed Portobello mushrooms.

Stuffed baked Portobello mushrooms ready to enjoy, hot out of the oven. Photography by Serena Alibhai
This recipe makes two stuffed mushrooms. For a dinner of two you can serve this as the main course along with a side of salad, pasta or potatoes.

Ingredients:

2 portobello mushrooms, stems trimmed
1 teaspoon olive oil

For the stuffing:

2 tablespoons plain yogurt
2 tablespoons fresh grated Parmesan Reggiano
Half teaspoon hemp heart seeds
Half a small red onion, finely diced
1 teaspoon fresh salsa
Salt and pepper to taste

Directions:

  1. Fry onion with salt and oil for five to 8 minutes until lightly browned.
  2. In a bowl combine yogurt, Parmesan, hemp seeds, salsa and cooked onions.
  3. Season with salt and pepper to taste.
  4. Fill portobello mushroom caps. Place a tiny bit of olive oil under each mushroom cap before placing on cookie sheet or foil.
  5. Bake at 350° for 20 to 25 minutes.

Portobello mushrooms. Photography and recipe by Serena Alibhai

Stuffed. Photography and recipe by Serena Alibhai

Stuffed and baked. Photography and recipe by Serena Alibhai

Tender, great flavor and delicious. Photography and recipe by Serena Alibhai
They were delicious. And very filling. Check out this link for some nutritional facts for portobello mushrooms:

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/9170/2

Do you like mushrooms? Have you ever made stuffed mushrooms? How do you make them?

xxSerena

A beautiful and nutritious yogurt bowl

Food should look as good as it is nutritious for your body. Choosing the beautiful ripe fruit to add to your yogurt bowl can help make breakfast, snack or any meal more enjoyable.

Yogurt is nutritious on it’s own:

  
Think about eating a rainbow of colors.

 

Eat the rainbow for breakfast. Photography by Rizwan Alvi
 
Choose fruit instead of simple white sugar.

 

Yogurt bowl with fruit. Photography by Rizwan Alvi
 
The more colorful the more antioxidants, the more nutritious. And consequently, the more delicious.

 

Kiwi fruit. Photography by Rizwan Alvi
  
Photography by Rizwan Alvi
 
How do you make your favorite yogurt bowl?

xxSerena 

Tomato pimento cheese sandwiches

Post workout can feel that you want to eat big, high protein and high carb. 

Today after my post workout fitness class, I taught a Tred n shred class at the gym, I was craving tomato and cheese sandwiches.

So I bought some bread that was relatively high in protein and fiber:

  
You can use any kind of sliced cheese. I used the pimento cheese that I make. I wrote a blog about it, so check it out. Cheese on both sides of the bread. Tomato in the middle.

   
 The trick to slicing the tomatoes is to do it thinly. And season your tomatoes with salt and pepper:

  
And voilà! A great post workout vegetarian sandwich. Tomato and pimento cheese on whole grain bread.

  
What are some of your favorite vegetarian sandwiches? What is your favorite version of a tomato and cheese sandwich?

xxSerena

Homemade burrito bowl

It’s homemade, so it feeds your body better. You know you’re using the best ingredients you can afford. 

First I made lime rice with sprouted black beans I had prepared last week. Then I added corn.

  
Then I chopped half aEdit red onion and three different colors of peppers. And marinated some jumbo shrimp in old Bay seasoning and lemon. Then fried it in butter and olive oil.

  
   
   
I served this with sour cream, grated cheese and a homemade tahini lemon sauce.

  
Have you ever made burrito bowls at home? How did it go?