Meatless Monday- amazing soup mushroom miso soup!

I made this delicious mushroom miso soup! I started with this recipe from Pinterest, but adapted it to be my own below:

Ingredients (serves 2)
1 Tbs. oil (olive, vegetable, corn, coconut) ** I used olive oil!
1 clove garlic, minced
1 tsp. minced ginger
big pinch crushed red chile flakes
big handful sliced mushrooms ** I used 4 Cups of portebello & oyster mushrooms sliced
3 c. chicken or vegetable stock (or low-sodium broth) **I used 5 C vegie stock
3 oz. soba noodles **I used spinach rice noodles
1 Tbs. soy sauce
big pinch sugar ** No sugar necessary!
2 handfuls baby spinach
6 oz. tofu, pressed & cut into cubes *12 oz.tofu
1 scallions, thinly sliced
** I added 2 T. Miso (dilute the miso in 6 oz. hot water until dissolved)
Instructions
Heat oil in a small saute pan over medium heat. When hot, add garlic, ginger, and chile flakes; saute for 1 minute, stirring constantly. Add mushrooms and continue to saute until they are tender and starting to turn golden in spots. Set aside.

Bring chicken *vegetable* stock to a boil, and then add the sobarice noodles, soy sauce, sugar, and reserved mushroom mixture; simmer for 4 minutes, add miso & stir. Cook for 15 more minutes on simmer. Remove from heat.

Put one handful of the baby spinach in the bottom of each of the bowls and divide the tofu evenly over the spinach.

Carefully lift half of the noodles out of the pot and place in one of the bowls, and then do the same with the other half. Divide the hot broth and mushrooms evenly amongst the bowls and let sit for 1 minute before stirring everything around.

Sprinkle with the scallion and eat right away!

Yesterday, as I told you, we particpated in the Lungevity walk in memory of my mom!
It was very meaningful as always. Here are a few photos from the morning!

This was our group! Can you see our cute shirts we had with a charachter of my mom? I love those shirts!

This was a baloon memory send off for everyone who wasn’t lucky enough to survive the damn lung cancer.

Stone, Benji, and Sharon walking for a cure/cause! Truman & I were behind them.

My sister & niece after their run- Way to go girls! They ran the 5k.

Alida & Lauren after completing their 5k! Woo hoo girls- you rock! This was Alida’s first ever 5k last year & now this June, she’s running a 1/2 marathon with me! She’s so inspiring!
Thanks for letting me share my family with you!
What did you do with your family last weekend?

Meatless Monday

Before I give you my Meatless Monday recipe, let me tell you what a hard time I have working out anytime later than 1st thing in the a.m.  Sunday a.m. I couldn’t workout as I had planned & then when I got home later in the day (& had the time), had such a hard time working out.  I only got a 2 1/2 mile run in along with a quick 6 minute tabata virtual bootcamp.  I just couldn’t do it!  I was wiped & just couldn’t do any more!  I am definitely a first thing in the morning workout gal.

Ok, here’s another fact about me!  I love Pinterest!  In fact, I used to love cookbooks, and have sevral that I’ve used over & over again.  However, I haven’t touched a cookbook in a very long time, as I only use PInterest to cook now!  I LOVE pinning & love cooking & really can’t cook without Pinterest anymore!  If you haven’t started pinning, it’s about time.  It’s seriously the best thing ever!!!!

In the meantime, my Meatless Monday is from Pinterest!

Here is the link for  Miso-Ginger Wild Rice with Carrots and Cabbage.  It’s a Whole Foods recipe & is so good!

I subbed quinoa for the rice.  It’s really good, you should try it!

Here’s a tofu recipe (Baked tofu with honey, chili powder, paprika, and sesame seeds) that I also made to go along with the above salad.

It was a great meal!

I just discovered this Kefir.  It’s so awesome!  Coconut chia!!!!!  Seriously, what’s better?

Do you like Kefir?  Are you a morning workout or afternoon workout person?

Don’t forget to enter the rafflecopter on the right side of the page for Hemp!

Meatless Monday

I promise, I will post a recap of the Springfield 1/2 marathon.  My internet has been down & it’s been a bit wacky, so until I get everything back to “normal” this is what I’ve got for now!

Quinoa Vegetable Soup

 

Put all ingredients into crock pot:

1 C quinoa

2 C kale

1 can diced tomatoes

4 C vegetable stock

1 onion, chopped

5 garlic cloves, whole (Because I was lazy, you can chop if you want.)

1 C mushrooms chopped (I used oyster mushroomes.)

bunch of parsley chopped (You can use any herb.)

2 C broccoli

1 can beans (I used lima beans.  Use whatever beans you like.)

Put in crockpot on high for 6 hours. Viola, that’s it!  You can add salt & pepper if you like, that’s all it takes!

 

I haven’t had soup in so long & this really hit the spot!

It’s absolutely easy & delicious!

 

The winner for the Girls4Sport giveaway  is:

Jennifer Whitrock on April 1, 2013 at 3:41 pm

I would love the SupraDry T-Back Full Length tank!!! So cute!!!!

Congrats Jennifer, please contact me with your email & address & I’ll forward on to Girls4Sport!!!!!!  Woo Hoo Jennifer.

I’ve got so many really great giveaway lined up.  When I have full access to my internet, I’ll start hosting more giveaways.  Stay tuned, they’re really great!

MEATLESS MONDAY & great recipes!

I have a couple of yummy recipes for you today.

Roasted Almond Butter 

3 C almonds

2 t honey

1 t vanilla

1 t cinammon

Preheat oven to 350

1. Spread almonds on cookie sheet & toast in oven for  15 minutes.
2. Put almonds in food processor & blend until desired consistency (could take 15 minutes).  Don’t get nervous, it takes a while.  It’ll start crummy & then will get a little thicker & if you wait it out, will become smooth & creamy.
3. When it’s finally creamy, add vanilla, honey & cinamon.

Enjoy, it’s absolutely delicious!

I also had this for breakfast yesterday & am really loving it.  It’s a bit messy, but hits the spot.

I put pepper & paprika atop.  This is the perfect Passover breakfast.

Did I show you my other breakfast concotion?

It was great because the avacado was perfectly ripe.  I added little salt & pepper & smoked paprika.  YUM!

I got out for a 3 mile run yesterday.  I’m so happy to get outside again.  However, my body is really struggling with running.  I’m not sure if it was the 12 mile run that beat me up the other day or if it’s the transition to outside.  Either way, this is my taper week, so I’ll be taking it quite easy & focusing on tabata bootcamp workouts instead of running.  Hoping that my aches go away prior to my 1/2 marathon this weekend in Springfield.

Are you having a Meatless Monday?

Don’t forget to enter the giveaway for the halter top from Girls4Sport here:  http://wp.me/p30bSw-ki.

Meatless Monday

I made some great recipes for Meatless Monday.  Two of them came from fellow bloggers & I’ve pinned their creations.  They were absolutely delicious & I must say that nothing was complicated & so worth making!

I made Cauliflower gratin with tomatoes & Feta from The Inquisitive Vegetarian.

This is a really great lentil dish I made-

vegie lentils

1 C red lentils

1 C french lentils

4 C chopped broccoli tops

2 big carrots chopped

6 garlic cloves minced

4 C vegetable stock

2 t. olive oil

1 t. coconut oil

1 t cumin

1 t tumeric

1 t paprika

salt & pepper to taste

cilantro to taste

I had 3 pots going at the same time!  Nothing was complicated, but it was a lot to have 3 pots going on all together.  You could easily only use 1 kind of lentils to make this easier.  Put 1 t olive oil in pan & sautee 2 minced garlic cloves for couple minutes, add 1 C lentils & 2 C vegetable stock.  Do with both pots at same time.  Bring stock to boil & then simmer until lentils are done!  Put 1 t coconut oil in pan.  Add 2 minced garlic cloves for couple minutes.  Add chopped carrots (I used 1 purple carrot for fun) for couple minutes, then add broccoli for couple more minutes.  When everything is done, mix together.  I like the consistency of both types of lentils.  I also like cilantro, so I added it to my dish.  It is really good.

For desert, I made  the big fat coconut breakfast cake from Chocolate Covered Katie.  She says it’s for breakfast, but I must tell you, It’s so delicious, it was our desert!  It’s really amazing.  I did sub chia seeds for flax seeds & I made it in a pie tin without any topping/frosting & it is so great!  I also used coconut sugar & no stevia.  I didn’t use whole wheat or white flour, but used spelt flour instead.  The boys wouldn’t try it, but Benji did & thought it was pretty great as well!  Go try it.  You’ll be glad you did!

Don’t forget about the RunnerBox giveaway.  You can enter on this page !  I’ll choose a winner on Friday using Random.org.

Do any of these recipes sound good to you?  Which will you try?

Meatless Monday

I made this delicious “fried rice” concotion for our Purim party yesterday & it was really great!

Fried Rice

2 C rice of your choice

4 C vegetable stock

Firm tofu

1 t garlic chili paste

1 T Bragg’s liquid amino acids

1/2 t tamari

1/2 t ground ginger

1 t chii powder

1 t garlic powder

1 t paprika

2 carrots chopped

1/2 C So Delicious coconut creamer

1 bag edamame

1 egg

1 T & 1 t sesame oil

1 T sesame seeds

bunch scallions chopped

Directions:

bake rice: 2 C rice, 4 C vegetable stock & 1/2 C So Delicious coconut creamer in oven on 375 for 45 minutes or until desired tenderness.

drain & chop tofu into bite size pieces & season with garlic chili paste, chili powder, 1 t sesame oil, garlic powder,  sesame seeds & bake in 400 oven for 45 minutes

Heat 1 T sesame oil in pan & sautee carrots & scallions for 10 minutes, add edamame, paprika, ginger for an additional 5 minutes.  Add rice & tofu.  Make an opening/hole in center of pan & crack egg.  Stir until cooked &t then combine with all ingredients. Stir to combine.  Add Braggs  & tamari. SERVE!

Enjoy!

 \

Chop scallions & carrots & sautee

scramble egg in center of pan

mix together                                             bake rice

It’s Delicious!

I can’t believe I didn’t see any of the Academy Awards.  Please update me & tell me what I’ve missed!  Are you having a Meatless Monday?  If so, please post your recipes.  I always love new recipes!

Meatless Monday

Today is Meatless Monday & I’ve got a GREAT soup & other stuff for you as well.

I made this lentil soup, with a few alterations of course!

I added a can of tomatoes & omitted the onions.  I added extra garlic gloves & hot sauce.

It’s really good & simple!

I also had some leftover salad that was amazing.  It’s kale, purple cabbage, fennel, spinach with this peanut salad dressing from Carrie on Vegan.

This dressing is really great!  Not the most appealing looking, but delicious!

I also made a few other things that I prepped for the week.  I love when I’m prepared for the week with my meals because then I know that I’ll be eating well & not just grabbing things in a hurry that I would otherwise not eat if I had healthy stuff prepared!

So, I made the lentil soup, peanut dressing, kombucha squash tots, have tofu ready with ingredients for a recipe, as well as ingredients for sweet potato/zucchini patties & vegie soup.  I’ll share all of these with you as the week continues.

I had a good workout yesterday while watching Homeland, of course!  Ran 4 miles, 40 “ball sit-ups” & 128 push ups with the use of my 100 Push Up app!  So excited to be part of the No More Girly Push Up Challenge!

As for the Healthy sELF challenge.  Today is tackle a nagging task day.  It seems to be the theme of many other bloggers lately for this one- cleanin out workout clothes drawer.  I simply throw my workout clothes in this drawer & have to dig when I want something.  I’ve been meaning to clean it, but haven’t taken the time, well this is the time!  It’s got to get done!

Tomorrow I’ll announce the winner of the Affresh cleaning supplies.  You’ve still got a little time left today if you haven’t entered the rafflecopter!

The next giveaway is from Healthy Surprise!  The snacks are really amazing.  I blogged about it here, so you can check it out again if you forgot!  The rafflecopter is up & ready.  This is definitely one not to miss.  There are great things in there that I’ve never seen before  & am so happy that you’ll now have a chance to try out these goodies as well.

Click on the Rafflecopter on the top right side of the page to enter!

Are you having a meatless Monday?

Healthy sELF Challenge begins TODAY!!!

Hi All-

Well, today is the first day of the Healthy sELF Challenge.  I hope you read about it yesterday & decided to join in on the fun of this group.  Here’s a tip that Lindsay & Elle who are running this challenge want everyone to know:  Remember, this challenge isn’t about doing every challenge perfectly on the exact day it’s written on the calendar! It’s perfectly ok to modify the ones you’re not physically able to complete and do the challenges on a different day depending on your busy schedules.

Well, today is meatless Monday, so I’m making a pumpkin/squash black bean chilli

Here’s what I threw into the crockpot:

2 cans black beans

1 box vegie stock

cut up butternut squash in 1″ pieces

6 garlic cloves chopped

2 cans diced tomatoes

1 can pumpkin puree

3 t. chili powder ( the more the better for me)

1 t. cumin

That’s it folks!  Put it on low for 6 hours or High for 4.5

viola- Enjoy it’s simple and delicious!

That’s my Meatless Monday for the Healthy sELF Challenge.  This is an easy one for me because I typically eat meatless anyway.  Every once in a while (maybe every 2 weeks, I’ll have some chicken).  This crockpot of chili will be my lunches for he week.  Crockpot of goodness.  I love prepping for the entire week.  Typically by Thursday, I’m either done with it or sick of it.  Thank goodness Benji helps indulge.  When we’ve both had enough, it’s been going to my brother in law.  Hate to waste the goodness.

ONE DAY LEFT FOR CHOBANI GIVEAWAY!  ENTER RAFFLECOPTER ON TOP RIGHT HAND SIDE OF PAGE!  IF YOU WIN, A CASE OF CHOBANI WILL BE DELIVERED DIRECTLY TO YOUR DOOR!  CAN’T BEAT THAT!

Are you having a meatless Monday?  What are you having?