Most holiday parties consist of meat, starches, and sugar. Be a rebel and bring over the healthy greens for a holiday potluck/party. Here are two recipes for this blog – Roasted Brussels Sprouts and this Holiday Salad. You’ll notice one important ingredient – Olive Oil. When your dishes are quite simple good quality olive oil is a must.
Easy Roasted Brussels Sprouts
I got these Brussels sprouts by the stock. Aren’t they beautiful? By the way I’ve been eating a lot of these because I’ve been training for a few races. Brussels sprouts are an excellent source for energy
- 1 Brussels sprout stalk
- 3 tbsp of really good olive oil
- ½ tsp of sea salt
- ½ tsp of pepper or more if you like
- Preheat at 400 degrees
- Cut the ends of the stem and cut the Brussels sprout in half
- Massage Brussels sprouts with olive oil, salt, and pepper
- Place them in the pan and heat for 35 mins. Turn them over midway to heat the other side
They are just like French fries, so eat them while their hot
Holiday Salad (Vegetarian)
I got the salad recipe from Oh She Glows, but I modified it as a vegetarian version. If you want to see the vegan version check out her amazing recipe
- 1 bunch of lacinato kale
- ½ cup of dried cranberries
- 1 fuji apple
- 3 cloves of minced garlic
- 1 juiced lemon
- 3 tbsp of good olive oil
- ½ cup of toasted pecan halves
- 1 tbsp of olive oil
- ¼ cup of good parmesan reggiano cheese (I used Whole Foods)
- ¼ tsp of salt
- Cut kale in small bite size pieces
- Cut dried cranberries in half
- Cut apple in bit size pieces. Mama Chiang taught me a trick to keep the apples from browning. Fill a bowl with water and sprinkle some salt then place the apples in the bowl while you’re making the rest of the salad
- In a separate bowl for your dressing mix your minced garlic, olive oil, and juiced lemon all together
- Now add kale, cranberries, apple in a bowl and mix the dressing in. Massage the salad, so dressing is evenly distributed
- Toast pecans and chop them in pieces
- In a bowl add the pecans, olive oil, and salt
- Grate your parmesan reggiano to your pecans and mix. Continue to grate more parmesan to your liking
To serve: Have your guest add the pecans to their salad. I have a few relatives that are allergic to nuts so I keep that aside. It also prevent your pecans from getting soft
Posted in Yum-O
Tagged brussels sprouts, brussels sprouts stalk, cranberries, easy, fuji apple, garlic, holiday, holiday party, holiday salad, kale, lacinato, olive oil, parmesan reggiano, party, pecans, race, roasted, running, training, vegetarian
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)
Posted in Vegan Recipes, Yum-O
Tagged Bed Bath Beyond, breakfast, breville juicer, celery, cucumber, fruit, ginger, green juice, inflammation, juicing, kale, lemon, ninja turtle, parsley, pear, pineapple, spinach, vegetables, veggies
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
- 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
- Sautee garlic and onions with olive oil over medium heat until brown
- Add vegetable broth and stir
- Then add kidney beans, chopped kale, and diced tomatoes
- Now add your spices – oregano, rosemary, garlic powder, paprika, and cayenne
- Bring to boil and then to low heat for 15-20 minutes
Posted in Vegan Recipes, Yum-O
Tagged amy's kitchen, campbell's, canned soups, chunky soup, homemade, kale, kidney beans, low calories, low sodium, natural, organic, progresso, soup, tomatoes
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.
- 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)
- Cut sweet potato into cubes
- Add olive oil and massage the sweet potato cubes
- Add nutmeg, paprika, cinnamon to sweet potatoes
- Add maple syrup and massage the cubes
- Cover your oven pan with parchment paper and bake sweet potatoes at 375 degrees for 35-40 minutes. Flip potatoes every 10-15 minutes
- Chop kale in pieces. It helps distribute the greens and the potatoes evenly
- Chop walnuts or pecans
- Once your sweet potato is baked add it to a bed of chopped kale
- Add dressing ingredients together and whisk. Make sure the cinnamon and ginger are mix thoroughly
- Pour dressing in your salad and mix
- Sprinkle with coconut flakes and nuts
Posted in Vegan Recipes, Yum-O
Tagged anti-inflammatory, apple cider, blood levels, cinnamon, coconut, curly kale, dijon mustard, fights illness, ginger, grade b maple syrup, health benefits, kale, maple syrup, nutmeg, paprika, pecans, salad, sweet, sweet potato, sweet potato and kale salad, sweet salad, unsweetened coconut flakes, walnuts
Two meanings of “Chi” in this post – Chi as in “energy” and in Chi-town (aka Chicago). There’s amazing energy in the windy city, but with a relaxed vibe than the East Coast. I definitely appreciate the wind since we’ve been suffering from crazy heat back at home, so coming to Chicago was a breath of fresh air. Last time I was in Chicago the weather was hot with patches of thunderstorms, but lady luck was on my side this time around and the weather was gorgeous. I was itching for a run but first things first when I arrive – food!
Chicago main staple digs are its deep dish pizzas, Chicago dogs, and Italian sandwiches. A few people stressed this and thought it might be difficult for me to find good vegan eats around the city but au contraire. There’s always options especially in Chi-Town. About every menu had vegan/vegetarian eats.
I was craving for a big leafy green salad and something quick because I had a busy day ahead of me. I was at the Willis Tower (also known as Sears Tower), so there were tons of restaurants all around me. I made my way to Market Creations since there was a huge salad bar. Got myself spinach, red onions, tomatoes, cranberries, cucumbers, Moroccan chickpeas, bowtie pasta with artichoke and olive salad. I only had a few minutes, but found a table where I can baste myself in the sun. I couldn’t do that back home, so I enjoyed the little time I had with my salad and the beautiful weather.
That night I met up with a few friends who happen to stop in Chi-Town from their cross country trip. We went to concert at Millennium Park and headed to dinner at The Purple Pig. The ambiance there was spectacular. There’s a patio strip where you can have wine delivered to you as you wait for your table. We got a table outside which made it perfect. You’re probably wondering what I was able to eat. There’s actually a variety. To begin my friends treated me with some champagna.
I started with Tomato Bread with garlic, olive oil, and sea salt. This was phenomenal and new to their menu. I also had the charred green onions with romesco sauce. Romesco sauce is a nut and red pepper base sauce from Spain. It went perfect with the charred green onions. We ended the night with another toast to their travels.
The day after I went to a very hip restaurant for dinner – Revolution Brewery near Logan square. They are known for their awesome hometown beers. I had a cool refreshing Bottom Up Wit – Belgian-style wheat beer spiced with coriander and orange peel. I heard the Anti-IPA is also a favorite. That hit the spot after a long day. I was thrilled to see so many vegetarian/vegan options on the menu. I had the tempeh reuben with sauerkraut and vegan Russian dressing on dry rye bread – held off the cheese. I love digs like this because they offer vegan, vegetarian, non-vegan plates, and great beer – a place to satisfy everyone.
I had to take advantage of the weather, so my last day I woke up early and went for a run. Let me just say it was incredible. Chicago is actually known for one of the best running places in the US. I had so much energy running through the morning crowd/traffic and tall skylines around me. It was bustling.
As I made it to Lakefront by the Navy Pier, it was calm and peaceful with little boats swaying against the wind. You can see the beautiful Chicago buildings and architecture from a far. I wish I had more time but there’s always next time. What a experience!
Before I left for my flight, I walked over to this place called Raw in the French Market. Raw was started by two women – Polly and Carole – who is raising their awareness around health and nutrition from raw and 100% plant-based foods. They even have sessions to show you how to creatively prepare/cook raw dishes. I actually met Carole and she was super nice. She let me try all sorts of tasting samples. I had a sample of their apple pie and I totally should have gotten that. It was so delicious and RAW. They also had their signature hummus and garlic sticks that were also very yummy. I decided to grab the Kale salad since people raved about this. They weren’t wrong. This salad was amazing. There was a ton of super foods in this, which I believe helped me with my long run the next day. The salad consisted of fresh kale, cucumber, zucchini, onion, red pepper, lemon, EVOO, sunflower and pumpkin seeds, jalapeno, herbs, spices, gojiberry for sweetness, and avocados so creamy that it melts in your mouth. A delicious lunch before I headed home.
The visit to the windy city left on a good note. A couple days of beautiful weather, great company, and a bit of Chi runs & eats.
Posted in Cool Digs
Tagged 100% plant based, Anti-IPA, architecture, artichoke, avocados, beers, Belgian-style wheat beer, boats, Bottom Up Wit, bowtie pasta, buildings, champagne, charred green onions, chi, chi-town, chicago, cranberries, cucumber, cucumbers, eating, eats, EVOO, gojiberry, health, herbs, jalapeno, kale, Lakefront, lemon, Logan Square, Market Creations, Millennium Park, Moroccan chickpeas, Navy Pier, nutrition, olive, onion, pumpkin seeds, raw, red onions, red pepper, Revolution Brewery, romesco sauce, running, runs, rye bread, salad bar, sauerkraut, Sears Tower, skylines, Spain, spices, spinach, sunflower, tempeh reuben, The Purple Pig, tomato bread, tomatoes, vegan, vegan Russian dressing, vegetarian, Willis Tower, zucchini