soy chorizo breakfast empanadas

I'm trying to get away from more and more processed foods, but so far there is one things that I haven't been able to give up: Grands Flaky Biscuits and Crescent Rolls.  I know, they are processed, so not vegan, and not the healthiest thing you can eat.  But I love empanadas and so far this is the easiest way I could think of to make something in that style that can be baked instead of fried.  

Ingredients

• 1 Package Grands Flaky Biscuits
• 1/2 Trader Joe's Soy Chorizo
• Vegan Cheese
• Garlic Salt (optional) 

Steps

1. Remove the chorizo from it's casing and heat it up in a nonstick skillet over medium heat, using a wood spoon to break up the chorizo.
2. Lay out the biscuits on a cookie sheet and use the heel of your palm to flatten them into circles.
3. Place a spoonful of chorizo and a serving of cheese onto each circle.
4. Fold the circle over to create a half moon shape.
5. Seal the edges using your fingers and then use a fork to create an "empanada look" by pressing with the fork all around the edge.
6. Top with a a few cheese shreds for garnish and sprinkle lightly with garlic salt.
7. Bake according to directions or until empanadas are golden brown.

farmers market feast

A bike ride to the local farmer's market on Hilton Head Island, SC yielded many organic and locally grown finds.  Armed with some brussels sprouts, shitake mushrooms, and sweet potatoes, I threw together a summery take on my very first post, Cold Night Comfort Food.

I followed the same recipe as the previous post for the brussels sprouts and mash.  Try getting a bite of both the sprouts and mash in the same mouthful.  The touch of maple syrup really brings both sides together nicely.  

For the sautéed  veggies I simple sautéed a 1/4 of an onion, about 8 mushrooms sliced thinly, and a handful kale with some olive oil per serving.

...and it all tasted SO FRESH!!!!

pepper, shroom, and onion flatbread

I have found my new favorite way to make pizza at home and it is SO easy.  I've been using a product called Flatouts.  You can find them in the deli section of your grocery store near the pita type breads.  They are super low in calories but fortified with extra fiber, protein, and nutrition.


I've been making all sorts of different flatbreads, but here's any easy one to start with.

• Start by crisping up the flatbread in the oven.  Spray the flatbread on both sides with cooking spray and place in a 425 degree oven for about 5 minutes on each side.  This  will make the bread crispier before you add the sauce.  

• After crisping your flatbread spread on a spoonful or two or your favorite sauce.  

• Top with diced red pepper and onion, chopped mushrooms, and vegan cheese.  

• Bake for another 5-10 minutes or until the cheese has melted and the edges of the flatbread are browning and crispy!

breakfast polenta two way

As a vegetarian who doesn't like to eat eggs, Breakfast is the one meal of the day where I really feel limited with what my choices are to eat, especially when going out to a restaurant.  I get pancake fatigue very easily!  

Polenta is a great breakfast food to add in to your morning rotation to get a little variety.  It's like grits and a corn cake had a baby, plus it's cheap and easy to cook!  There's even a variety of polenta loaf at my local health foods store made with quinoa!  There are usually flavored polenta loaves too with varieties like sun dried tomato and herb or garlic.

• Simply slice the polenta into 1cm slices.  (4 per serving is good)
• Add enough Olive or coconut oil in a nonstick skillet to coat the bottom on the pan.
• Cook polenta slices for about 5-7 minutes per side over medium high heat and that's it!  The outside should get a little golden and browned while the inside stays a little softer. 
• Optional: Top with vegan cheese and seasoning of your choice.  I usually like to add fresh ground black pepper, red pepper flakes, or garlic flakes.

Here I've shown two different servings.  On the left I've gone for a more more "traditional" breakfast set up pairing the polenta with zucchini cakes and veggie bacon.  Or try a super light breakfast of greens by pairing it with some sautéed asparagus, zucchini, and mushrooms.

been pollen, PB, and cacao nib crackers

Looking for a power snack?  These crackers are packed full of protein and whole food nutrition.  Wheat crackers fill you with fiber, peanut butter and hemp seeds provide a protein punch, bee pollen is a whole food full of mineral and nutrients and is a natural defender against seasonal allergies, and cacao nibs add in some antioxidant power while providing a hint of healthy chocolately goodness.  Eat this as an afternoon snack to keep you going til dinner or add them to any breakfast or lunch meal as a sweet satisfying side snack.  

What you'll need:

• Low Fat Whole Wheat Crackers - I used Ak-Mak 100% Whole Wheat Sesame Crackers
• Natural Peanut Butter - Try getting the fresh ground kind that most supermarket deli's are providing now.  The only ingredient...ground peanuts!
• Hemp Seeds
• Bee Pollen
• Cacao Nibs

Simply spread the peanut butter on the crackers and sprinkle on hemp seeds, pollen, and nibs to your perfect taste proportions and enjoy!