Ninja Turtle Green Juice

Posted on April 2, 2013 | Leave a comment

ninja

I have to admit I’m not good with breakfast.  A cup of Joe started my day.  I know…it’s very bad.  Eating in the morning made my stomach uneasy, so I needed something easy to digest.  I’ve been eyeing on a Breville juicer for a very long time, and about a couple weeks ago it was on sale at Bed Bath and Beyond.  I also have a 20% coupon in the mail.  What a deal!  I was having fun with my new toy juicing all sorts of fruits and veggies.  I also found my go-to breakfast every morning – I call it the Ninja Turtle.  First of all, its green and it gives you a super kick like a ninja turtle.  A little corny I know, but this is the pick-me-upper I need.  It’s delicious, refreshing, easy to digest, and don’t get me started on how healthy this is.  No more skipping breakfast and no more Starbucks (*for now*).

If you have a juicer gave this a try.  Or you can blend the ingredients below and remove the fiber.  Make sure you wash your veggies before juicing.

  • 2 stalks of kale
  • ½ cucumber
  • 1 pear
  • 2 slices of pineapple
  • ½ inch of ginger (very good for relieving inflammation)
  • Small handful of parsley
  • 2 stalks of celery
  • Handful of spinach
  • 1 lemon (peel the skin)

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Baby I Like It Raw

Posted on March 7, 2013 | 1 Comment

My husband took me to a romantic dinner at Elizabeth Raw this past weekend.  Elizabeth Raw started as a catering business, but eventually opened their restaurant on Friday evenings.  I’ve been dying to try this place because they specialize in raw foods.  A raw food diet is when you consume plant foods at its natural state, meaning foods that are uncooked and unprocessed.  Most raw foodists spend a lot of time chopping, blending, peeling, and dehydrating.  Although I’m not a raw foodist 2-3 of my meals on a given day are typically raw.  If I can have dinners like this every day I would be 100% raw for sure.

The restaurant looks like an art museum  – beautiful paintings, hard wooden floors, and chandeliers to create a warm and intimate atmosphere.  We were actually greeted by Elizabeth herself.

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While we waited for our table we sipped our cocktails and noshed on kale chips at the bar.

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I actually saw people come in just for these kale chips.

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Chef Jonathan Seningen comes up with a different menu every month.  We came right in time for the March menu.  There’s also a wine pairing option, but we opted out since we still had our cocktails.  We didn’t even finish our drinks at the end of the night, so skipping wine was a good idea.  Here’s what we had:

-AMUSE-
Beet Aumoniere
pistachio mousse, avocado, parsley
This is my favorite dish.  It’s a spoonful (literally), but the flavors were dancing in my mouth.    

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-START –
Warm Cucumber Soup
apple, cashew yogurt, avocado
Super creamy and I can’t believe this is raw.


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-APPETIZER-
Parsnip Choux Froid
black olives, sun dried tomato, marjoram, beets
My husband’s favorite dish.  Such a pretty plate. 

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-INTERMEZZO-
Apple & Celery Sorbet
sel gris, olive oil
This was surprisingly a great combination. 

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-ENTRÉE-
Curry Scallop with Carrot Risotto
rutabaga, fennel, saffron cappuccino
The scallops were made out of trumpet mushrooms and the risotto was made out of carrots.  Yum-O!

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-SWEET-
Banana Chocolate Semifreddo
coconut, rum, almond
This was intimidating at first because I was full, but after one bite it was soon an empty plate with leftover chocolate smears.  Yea I wanted to lick the plate, but remained ladylike for the sake of not embarrassing my husband.  I would so do it if I was at home. 

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What a phenomenal experience!  My husband and I ate slowly to savor every single bite.  We were thinking about what to do after dinner – a stroll along Georgetown Waterfront like old times?  Or grab another cocktail in the area?  Something romantic?  When you’re married you can skip all that mumbo jumbo and tune in to your guilty pleasure.  For us it was Duck Dynasty.  Yup, we couldn’t get enough of that show.  Hey we were laughing together and to me that’s romance.

Duck_Dynasty_Promo

picture from http://en.wikipedia.org/wiki/Duck_Dynasty

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Say Pseudo Cheese! Gluten-free, Low-Fat, Vegan Broccoli Rabe & Sundried Tomatoes Mac n’ Cheese

Posted on February 19, 2013 | Leave a comment

mac

Mac n’ Cheese is one of my favorite foods.  I get crazy over this stuff.  When I became more plant-based mac n’ cheese was not on my menu.   Although I missed it (especially my uncle’s mac n’ cheese) my body didn’t miss what it did to me afterwards, so I searched for a healthier version.  I went to a couple vegan restaurants, but didn’t find one I was crazy about.  This prompted me to make my own.  Plus I’m trying to go more gluten-free these days, so the best way to meet my criteria was in the Stay Classy & Fit kitchen.

Servings 8, Inspired by Oh She Glows Cheeze Sauce 

Ingredients

  • 1 8oz box of Quinoa Pasta Shells

Cheese Sauce

  • ½ cup nutritional yeast (The main ingredient for your cheese sauce.  You can find this at Whole Foods)
  • ½ tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp paprika
  • 1 cup unsweetened almond milk
  • ¼ tsp turmeric
  • ½ tsp sea salt (add more if needed)
  • 2 tsp dijon mustard
  • 1 tbsp tomato paste
  • 1 tbsp tahini
  • 1 tbsp dairy-free butter (Earth Balance)
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • 1 ¼ cup pasta water (from cooked pasta)

Optional – You can add any of your favorite veggies and seasonings, but this mix is a winner.

  • 1 cup of frozen broccoli rabe
  • 1 clove of minced garlic
  • ¼ cup of sundried tomatoes
  • ½ tsp oregano
  • ¼ tsp red pepper flakes

Directions

  1. Boil quinoa pasta.  Drain the pasta when it’s al dente, but reserve about 2 cups of pasta water and set aside. 
  2. Sautee garlic, broccoli rabe, and sundried tomatoes over medium heat.  Set aside when cooked. 
  3. Blend all cheese ingredients in the blender to make it extra creamy including 1 ¼ cup of pasta water (save the rest of the pasta water for later).
  4. Then heat cheese sauce over medium-low heat.  Stir until the sauce thickens.
  5. Add pasta and stir.  If you want to put more moisture add a little bit of pasta water and stir. 
  6. Then add sautéed broccoli rabe and sundried tomatoes. 
  7. Sprinkle oregano and red pepper flakes
  8. Say Pseudo Cheese!

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Kidney Beans and Kale Soup (Low Sodium, Low Calories)

Posted on February 11, 2013 | Leave a comment

kale and kidney

I’m guilty for consuming canned and boxed soups.  In college, my staple dinner was a can of Chunky soup.  Yes, New England Clam Chowder or Chicken Dumpling Soup with bread were my go-to meals.  When I actually paid attention to the calories I was like “Wow – for a can of soup. What the!”  Ok, so I went the healthy route and purchased light and low calorie soups.  You know, Light Progresso or Campbell’s Soup-to-Go.  Then I noticed the ingredients.  I didn’t know half of what they are, but I do know high fructose corn syrup is bad-bad-bad.  I ditched the canned soups for good.  Sure it’s quick and easy, but you can always make a pot of soup that can last you for the week.  If you still like canned soups I recommend the natural and organic kind, like Amy’s Kitchen.  Although, nothing beats a bowl of homemade soup.  I have my soups with salad or a side of veggies, and I feel more satisfied than any canned soups with bread.  Every week I make a batch, so forget about Progresso.

By Shelly Chiang, 6-7 servings

Ingredients

  • 1 can 15 oz unsalted organic kidney beans (drain and rinse kidney beans)
  • 1 can 14.5 oz unsalted organic diced tomatoes
  • 2 cups of chopped raw kale
  • 2 cloves of minced garlic
  • ½ diced onion
  • 4 cups of low sodium vegetable broth
  • 1 tsp of oregano
  • 1 tsp of rosemary
  • 1 tsp of garlic powder
  • ½ tsp of paprika
  • ¼ tsp of cayenne
  • 1 tbsp of olive oil

 Directions

  1. Sautee garlic and onions with olive oil over medium heat until brown
  2. Add vegetable broth and stir
  3. Then add kidney beans, chopped kale, and diced tomatoes
  4. Now add your spices – oregano, rosemary, garlic powder, paprika, and cayenne
  5. Bring to boil and then to low heat for 15-20 minutes

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Cinnamini Coconutti Sweet Potato and Kale Salad

Posted on February 1, 2013 | Leave a comment

salad

I’ve been on a cinnamon kick lately.  It’s good in almost everything I eat – apples, oatmeal, nuts, and desserts.  Cinnamon has plenty of health benefits.  It regulates your blood sugar, help fight illnesses, and it has anti-inflammatory properties.  I’ve been craving for sweet potato and kale, so thought I whip something up with cinnamon.  It’s a perfect combination if you’re in for the sweeter side of salads.

 Serves 2

Salad Ingredients

  • 3 cups of chopped curly kale
  • ¼ cup of chopped pecans or walnuts
  • ¼ cup of unsweetened coconut flakes
  • 1 large sweet potato
  • ¼ tsp of nutmeg
  • ¼ tsp of paprika
  • ½ tsp of cinnamon
  • 2 tsp of grade b maple syrup
  • 1 tbsp of olive oil

Cinnamon Maple Dijon Dressing Ingredients

  • 2 tbsp of Dijon mustard
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of grade b maple syrup
  • ¼ tsp of ground ginger
  • ¼ tsp of cinnamon
  • 1-2 tbsp of olive oil (I like it without olive oil, but feel free to add 1-2 tbsp if needed)

Directions

  1. Cut sweet potato into cubes
  2. Add olive oil and massage the sweet potato cubes
  3. Add nutmeg, paprika, cinnamon to sweet potatoes
  4. Add maple syrup and massage the cubes
  5. Cover your oven pan with parchment paper and bake sweet potatoes at 375 degrees for 35-40 minutes.  Flip potatoes every 10-15 minutes
  6. Chop kale in pieces.  It helps distribute the greens and the potatoes evenly
  7. Chop walnuts or pecans
  8. Once your sweet potato is baked add it to a bed of chopped kale
  9. Add dressing ingredients together and whisk.  Make sure the cinnamon and ginger are mix thoroughly
  10. Pour dressing in your salad and mix
  11. Sprinkle with coconut flakes and nuts

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Sweet Craving – Cinnamon Coconut Milk

Posted on January 14, 2013 | 1 Comment

coconut

I love to finish my day with something sweet.  Instead of reaching for something bad I make myself a cup of delicious cinnamon coconut milk.  It’s very satisfying when I’m having a sweet craving.

Combine unsweetened coconut milk, dash of cinnamon (I love cinnamon, so lots of dashes for me), and a spoon full of maple syrup or agave to give it some sweetness.  Bring to boil and WALLA – a perfect yet healthy dessert!

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Posted in Nosh Time

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A Very Vegan Thanksgiving

Posted on December 1, 2012 | Leave a comment

Oh Thanksgiving – a day for family, football, and lots of feasting.  I attended typical Thanksgiving dinners with turkey, stuffing, and gravy.  What on earth did I eat then?  Rule #1 if you’re a vegetarian or vegan attending a party – eat before you go or bring a vegetarian dish.  Trust me – people will appreciate a healthy dish in the mix.

The first Thanksgiving meal was at Richmond VA.  I made a pumpkin cheesecake that happens to be dairy-free, gluten-free, and soy-free.  Tastes like the real deal.  This was so easy to make.  I got the recipe from this video.  Give it a try!  You’ll be impressed.  My family absolutely loved it.  They didn’t believe it was a cheesecake without cheese.

pumpkin

I brought over eggplants I had in the fridge.  Forgot to take a photo, but I basically placed them in the oven for about 20 minutes and had it with sauce.  My mother-in-law then turned it into a sweet and sour eggplant salad for me. It was delish!

The next day I had my second Thanksgiving meal at my Uncle Mark’s lovely home.  They had turkey, mashed potatoes, stuffing, and all of the above except for a vegetable dish.  I had a feeling about this, so I brought over a big dish of roasted vegetables with  beets, sweet potatoes, carrots, garlic, and white potatoes.  It’s seasoned with fresh thyme, rosemary, marjoram, sea salt, olive oil, and pepper.  They were soft in the inside but crispy on the outside.  Let’s just say there was nothing left at the end of the night.

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I was going to make a lentil loaf with cranberry sauce as another vegan dish, but there was so much food.  I’ll table that for another blog post, maybe for Christmas.

And then there are Chinese dishes.  One of Mama Chiang’s famous appetizers is her pork stuffed vegetables with oyster sauce.  Of course she wouldn’t leave out her plant-eating daughter, so she made me a special dish.  Instead of meat, she stuffed the vegetables with a secret tofu mix.  It’s better than the meat version.  It’s like a light hors d’oeuvre.  The slightly sweet topping was a perfect combo with peppers, tofu, eggplant, and even bitter melon.  I don’t like bitter melon, so my mom didn’t want to torture me.  She also made me yummy green beans, so I didn’t feel left out from the fam digging into the green bean casserole.  Mama Chiang is always so thoughtful.

stuffedtofu

Being aware of what I eat this year made me appreciate the time with my family.  When I was a kid and up until now, my uncle always made an American Thanksgiving dinner.  I always looked forward to it because I pretty much ate Chinese food every day.  I realized it’s more than the American meal.  It’s an American tradition where I can really catch up with my family and be thankful.

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