Tag Archives: Vegan

Greenzilla Smoothie

Greenzilla Smoothie
A couple of weeks ago I was in Canada for business and went to dinner with some guys. One of the guys was a health fanatic and we started talking about his routine and his food. He is a big runner and also a low calorie guy. Have you heard of these guys who try to keep it to 1200 calories a day. He isn’t that strict but will go low calorie a few days a week. We talked about dinner and he said he has a green smoothie several times a week. He said he craves them so I have been making and drinking them for breakfast for about a week. They are pretty delicious.

Here is how I make it….

1 avocado
1 green apple
1/2 cucumber
1 tbs of ginger
1/4 frozen pineapple
Two handfuls of spinach and kale mix
1 lime juiced
1/2 cup of Organic natural apple juice
a few cubes of ice

I take most of the skin off the apple and cucumber and rough chop them. I add everything in my Vitamix and start it slow and hit it hard for about 1-2 mins to break everything down as smooth as possible.


Warm Fig, Blue Cheese & Arugula Salad

Warm Fig, Blue Cheese & Arugula Salad

  • Servings: 2
  • Difficulty: easy
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Warm Fig, Blue Cheese & Arugula Salad
Tonight we had Ham & Leek Empanadas that were so amazing. Ina Garten has a new cookbook that I used for the recipe. I spotted a salad recipe a few pages earlier that I thought we be a great compliment to the Empanadas. The vinegar and sherry wine cut through the cheesy and salty puff pastry. The figs were also I nice touch of sweet.
Figs… I don’t eat them very much. I like them but we just don’t see a lot them around here and certainly not in the winter. So I had to resort to dried ones and heat them up in the pan with my walnuts. I think blue cheese works so well with fruits like figs, grapes, pears and apples.

3 tbs of cooking sherry wine
3 tbs of white wine vinegar
1/2 tsp of local honey
6 tbs of good olive oil (equal parts oil and vinegar/wine)
Handful of dried figs (my store didn’t have fresh)
1 cup of walnuts
Blue cheese
Cut spinach
2 green onions diced

1. Mix your dressing together and whisk until combined. Taste and salt and pepper accordingly.

2. Warm your walnuts on medium low heated small pan. About three minutes for four minutes. I removed from heat and added the figs and poured some honey over both the walnuts and figs. Shaken the pan so that it was well combined and coated and until the figs softened.

3. In a large bowl take your arugula and spinach and dress and toss well. Add the walnuts, figs and blue cheese and serve.


Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette

Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette

  • Servings: 8
  • Difficulty: easy
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Alex’s Broiled Cauliflower Steaks with Lemon Vinaigrette
For Thanksgiving I am usually the “sides” guy given that my Mom and Mother-in-law claim the rights to turkey and stuffing. Given that they purchase the turkey from Greenburg’s in Tyler, TX I am trying to elbow my way into making a turkey for an alternative to the smoked turkey.

I like to check out the cooking shows as they ramp up to thanksgiving to see what sides they are whipping up. FoodNetwork had a show where a gaggle of star chef cooked Thanksgiving at Bobby Flay’s house. Alex Guarnaschelli made these cauliflower steaks that had everyone gushing. While I am not a huge fan of cauliflower, the fact that she had a little Indian flair pulled me in. My family keeps holiday meals pretty traditional so I like to bring some sides that raise an eyebrow and make people say… hmm this is great.

Tips: Alex suggests boiling the “steaks” first. Be careful here not to get them too tender bc they will fall apart (mine did). I also kept the “end caps” and used those also.

The coconut milk and cardamon give it a creamy flowery taste complemented with the heat from the red pepper flakes and then the punch of acid with the vinaigrette really works well. The gremolata was just too strong for my taste so I used this very sparingly

2 heads of cauliflower
2 cans of unsweetened coconut milk (13.5oz ea)
2 tbs of cardamon seeds, crushed lightly
1 tsp of red pepper flakes


2 tbs of lemon juice
2 tbs of Dijon mustard
2 tbs of red wine vinegar
2/3 cup of olive oil

1 cup of flat leaf parsley chopped
Zest of 1 lemon
2 cloves of garlic minced

1. As Alex describes…think steaks so cut it in half and then slice off one side so that it is flat on two sides like a steak. Bring a large pot of salty water to a boil and carefully put the steaks into the water to tenderize them (6-8mins). Be careful to not over cook!!! Remove and let them drain and cool.   Mix the coconut milk, crushed cardamon and red pepper flakes. I marinated these for two days.

2. Vinaigrette: mix the ingredients together and whisk until combined.

3. Gremolata: chop and mince and mix together the zest, parsley and garlic. This stuff is really strong so taste it to get an idea of how much you would like to use.

4. Heat your oven to 375 degrees and place these steaks on a sheet pan and cook them for 12mins and right before severing them, hit them in the broiler to put some color on them. Top with vinaigrette and gremolata before serving.

Lentil Soup

Lentil Soup


Looking for recipes to try that are GF,DF,Paleo etc… so decided upon Lentil Soup. The taste is pretty good but I am coming clean when I say I don’t love lentils. Just something about the texture is off putting to me. That said, if you like them this recipe will work for you.

1lbs of dried lentils (soaked for at least 24 hrs)
1 onion
2 carrots
4 stalks of celery
1 red bell pepper
1 parsnip
handful of cherry tomatoes
1/2 tbs of cumin
1/2 tbs of chili powder
1/2 tbs of coriander
2 quarts of Vegetable broth

Soak your beans overnight. Rinse thoroughly. In a large pot heated to medium high add your veggies and sweat them out. Add spices and garlic and stir for about 1 min to let the spices release their oils. Add lentils and broth. Bring to a boil and turn down to a simmer for an hour. I mash mine with a potato masher to thicken it up.