Tag: plant based diet

Lettuce Be Friends

Knock knock.

Who’s there?

Lettuce.

Lettuce who?

Lettuce be friends.

I think I read that on a Valentine’s Day card… probably in grade school.

Anyway, friends, I wanted to share this awesome organic lettuce we’ve been buying from Aldi.

The box is crammed with organic lettuce varieties like red and green leaf lettuce, red and green oak, red and green chard, Lolla Rosa, tango, spinach, arugula, beet greens, frisee, radicchio, mizuna, kale, red mustard greens, tatsoi, and collards. I’ve never even heard of some of these.

It’s prewashed, and its a full pound.

It’s a good deal, though I can’t tell you the exact price I paid. #worthit

Daughter Days

Our daughter is with us this summer and I couldn’t be happier. 🙂😍

Tonight, she’s the chef. She made an amazing kale salad that is really healthy and nutritious.

We added a little grilled chicken on top.

Here’s the recipe if you want to give it a try:

Warm Kale and Quinoa Salad

Quick Slaw

Another quick, cold, plant-based recipe for you. I’m sorry, I don’t have a more exacting recipe. You’re gonna have to use the force on this one.

Enjoy!

  • Red cabbage
  • Carrots
  • Sunflower seeds or pistachios
  • Raisins or another similar-sized dried fruit
  • Honey
  • Salt
  • Red wine vinegar

Find a bowl you’d like to serve this dish in.

Slice the cabbage very thin. You want enough to fill the bowl approximately 60% full of the shredded cabbage.

Wash the carrots and then either use a hand peeler OR a cheese grater to shred them. Add them to the bowl. These 2 ingredients will take up most of the space in the bowl, so keep adding until it is about 90% full.

Add at least a cup each of sunflower seeds and raisins. Mix well. Salt liberally, unless the sunflower seeds have already done that for you.

Add honey and red wine vinegar in equal amounts to coat the ingredients. Mix well.

It’s crunchy, sweet, salty, and healthy. It doesn’t need to be refrigerated, which makes it perfect for summer, camping, etc.

Once you get the hang of it, swap out white cabbage for red, different nuts or seeds, different dried fruit, fancy vinegars… just make sure you include something crunchy, something sweet, something salty, and something vinegarrey. 😋

Use the force!

Lentils

Not gonna lie, I cut this recipe off the back of the lentil bag. It’s delicious.

  • 1 cup organic green lentils
  • 3 cups chicken broth or water
  • 1 bay leaf
  • 1 large or 2 small carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons chopped fresh parsley
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 3 ounces Feta or goat cheese

Combine lentils, chicken broth (or water), and bay leaf in medium saucepan. Bring to a boil, then turn down heat and simmer for 25 to 30 minutes, until lentils are tender.

Remove bay leaf and strain. Let cool.

In a large bowl, combine all remaining ingredients except the cheese.

When lentils are cooled (pop them in the freezer for a few minutes), add lentils to the mixture and stir it all together.

Taste and adjust seasoning if necessary. Crumble goat cheese on top when serving.