Summer Treat In NY

This post was originally published as Weekend Eats by Laurel on Health Food.

I’ve been so busy the past few weekends and didn’t do much cooking at home, but I’ve had some wonderful food while out and about.

We had some family in town last weekend, and I recommended Land Thai Kitchen on the Upper West Side for dinner on Friday night. We went early and didn’t have to wait to sit down. I had a lychee margarita and shared root vegetable spring rolls and vegetable dumplings for appetizers. Both apps were delicious, but I especially loved the vegetable dumplings because they had a nice crunch inside (thanks to crumbled peanuts). I ordered a Jamaican Curry Tofu and Vegetables meal for the entree. I forgot to ask for brown rice, so I mostly stuck to eating the tofu and mixed vegetables which included green tomatoes, broccoli, asparagus, carrot, and more. I’m always happy with my food at Land Thai. It’s so fresh and the vegetables are never overcooked.

Vegetable dumplings at Land Thai Kitchen

Root vegetable spring rolls at Land Thai Kitchen

Jamaican curry tofu and vegetables at Land Thai Kitchen

The weekend before I was on my way to meet up with my boyfriend and his business partner over at their Midtown studio and had worked up a healthy appetite on my walk across town. Le Pain Quotidien is always a favorite of mine, so I swung by and picked up an Organic Red Quinoa salad with arugula, chickpeas, artichoke, side of avocado, and a basil dressing. I absolutely loved this fresh salad. It was filling and perfect for the hot summer afternoon. Oh, I also tried the watermelon cooler with fresh mint. Le Pain makes it with fresh watermelon juice, and it’s just heavenly.

I love my home-cooked meals, but eating out is such a treat here in NY.

Red quinoa salad at Le Pain Quotidien

Watermelon cooler at Le Pain Quotidien

Super Healthy Fillings

This post was originally published as Doubles (Trinidad Street Food) by Laurel on Health Food.

Ever since we got back from Trinidad, I’ve been dying to make some of the foods we ate on our trip. Last night I made curried chickpeas and fried bread (doubles). They came out great! When we were in Trinidad we ate doubles on the street several times and I loved them. They are loaded with flavor thanks to gobs of curry powder, garlic, onions, and hot sauce. I used a half teaspoon of some super-spicy homemade hot sauce we brought back with us from our trip.

Frying the bread was a new thing for me. I typically don’t fry my foods because it’s obviously not the healthiest cooking method. But this was fun for a special treat. Plus, the curried chickpeas filling is super healthy, vegetarian, and full of disease-fighting curry spices.

I used a Doubles recipe from the cookbook I bought on vacation: The Multi-Cultural Cuisine of Trinidad & Tobago & The Caribbean. If you want to make these doubles too, I found an almost identical recipe on the Fabulous Foods website.

It feels good to experiment with new recipes, and I know my boyfriend loves that I’m learning how to make homemade Caribbean food. Can’t wait to try more recipes from the cookbook! For more on Trinidadian food including pictures from my recent vacation.

Great stew by Laurel on Health Food

This post was originally published as Curry-Spiced Lentil Stew by Laurel on Health Food.

I’ve been meaning to post these pictures of a lentil stew I made a few weeks ago. It was a quick crock-pot meal that I threw together before dance class. I let all the ingredients simmer in there for about 5 or 6 hours and was happy to have a hot stew waiting for me when I got home. Yes, here in NY it was and is still cold at night, so I eat soups and stews even at this time of year. This stew is great with a piece of toasted whole grain bread or a scoop of quinoa and a side of green veggies.

Curry-Spiced Lentil Stew

For the stew:
2 cups dried green or red lentils
1 large can diced tomatoes (28 oz.)
6 cups vegetable stock
1 large yellow onion
4 cloves garlic
1 tbsp. coconut oil
1 cup coconut milk
2 tbsp. curry powder
1 bay leaf

For garnish:
Fresh cilantro
Plain coconut milk yogurt

Chop up the yellow onion (diced) and garlic cloves (minced) and put them in a sauté pan with the coconut oil. Cook for about 5 minutes over medium heat, stirring frequently. Remove pan from the heat and scoop all the garlic and onions into a crock pot. Add the vegetable stock, coconut milk, lentils, tomatoes with their juice, curry powder, bay leaf, and a generous pinch of salt and pepper. Stir well. Turn the crock pot up to high heat and cook for at least 4 hours until the lentils are tender. Check the crock pot periodically to make sure you have enough liquid. If it looks too thick towards the end, pour in some extra vegetable stock or water and stir. Serve warm with a scoop of coconut milk yogurt and a sprinkle of fresh cilantro on top.

Veggie Burger at 5 Napkin Burger

This post was originally published as Veggie Burger at 5 Napkin Burger by Laurel on Health Food.

I spent most of Memorial Day working, cleaning, and packing for my vacation in Trinidad. Yay! After I was done with chores and my workout, I decided to squeeze in a little fun for the holiday. So I headed over to 5 Napkin Burger for an early dinner.
I ordered the veggie burger off the menu and really wasn’t expecting anything great. I mean I was ordering a veggie burger at a place that’s primarily known for meat. To my surprise, it was delicious and anything but ordinary. The veggie patty was clearly made by the restaurant (not a frozen Morning Star variety). After a little Google searching, I read that 5 Napkin makes it out of brown rice, barley, black beans, sesame seeds, carrots, jalapeños, and beets. The beets and carrots give it a bright red color and make it a little sweet. It’s topped with bread and butter pickles, lettuce, tomato, 5 napkin’s signature sauce, and is served on a big multi-grain roll. Yum!

My favorite part of the burger is the big stack of sweet pickles. They made the sandwich so juicy! I washed it down with a Corona and was properly stuffed. My thoughts? I would definitely order this again. In fact, I’ll probably go out of my way to stop at 5 Napkin Burger when I’m craving a good sandwich.

Healthy Desserts for Summer

This post was originally published as Healthy Summer Dessert by Laurel on Health Food.

Do you feel like you always avoid desserts because you’re afraid of gaining weight? If so, I know how ya feel. Many popular desserts are loaded with unhealthy ingredients and tons of calories. But, here’s the good news. Having something sweet every once in awhile can feel really good, especially when you can have something that’s delicious AND healthy.

I’m not talking about fat-free cakes and crazy no-carb stuff. That stuff is scary (and not really healthy)! I’m talking about using high-quality, real ingredients and eating desserts in small portions. Makes sense, right? Choose something you really love and take your time to savor each bite.

My favorite sweet treat right now is grilled peaches with coconut milk ice cream. I’ve tried rice milk and soy milk ice creams, and they usually leave something to be desired on taste and texture. But coconut milk ice cream is creamy, dreamy, and just right.

Grilled Peaches w/ Coconut Milk Ice Cream
(serves 2)

1 peach
1 cup coconut milk ice cream (approx.)
½ tsp. honey (approx.)

Cut a peach in half from top to bottom, and remove the pit. Place the peaches on the grill, cut side down. Cook for one minute, turn over, and cook for another minute on the other side. Remove peaches and set aside in two bowls. Drizzle a thin stream of honey on top of each peach half. Add a small scoop of coconut milk ice cream in each bowl. Serve immediately.

Tip 1: If you don’t have a grill, you can use a grill pan (such as the Calphalon non-stick grill pan) on your stovetop. I use a little bit of coconut oil to coat the pan before putting the peaches on. Tip 2: The brand of coconut milk ice cream I use is called Coconut Bliss, and you can find it at most health food stores. It’s organic and uses only a few simple ingredients, including the low-glycemic sweetener, agave nectar. Choose whatever flavor you like, but I recommend Vanilla Island to go perfect with this dish.

For more dessert ideas, please check out my post on Healthy Desserts for Kids. They are great for adults too.

low in calories for lunch

This post was originally published as Portobello Mushroom Burger by Laurel on Health Food.

I found some huge organic portobello mushrooms at Whole Foods over the weekend, and my first thought was BURGER! As you know, a portobello mushroom burger is probably the most common vegetarian dish on restaurant menus. Everyone loves burgers, and while mushroom burgers are a veggie dish, most omnivores enjoy them because they taste great and have a “meaty” texture. A big portobello mushroom is a wonderful healthy hamburger substitute because it’s low in calories and obviously doesn’t contain any fat or cholesterol.

I made a portobello mushroom burger for lunch today and used my stovetop grill pan with a small drizzle of olive oil to grill the mushroom for about 5 minutes on each side. For toppings, I had slices of roasted red bell pepper, fresh arugula, yellow mustard, and grapeseed oil vegenaise.  The bun was a fluffy vegan sesame kaiser roll from Bread Alone Bakery. It was so satisfying!

I’m definitely looking forward to eating another one for lunch tomorrow. Maybe I’ll try some leftover pesto on there.

healthy things to eat

This post was originally published as Tofu Marsala by Laurel on Health Food blog.

I used to work in an Italian restaurant back in the day, and the chicken marsala was always one of my favorite things to eat after a long day of work. I made a tofu version on Sunday night that came out pretty tasty. It includes lots of mushrooms and tomatoes and also a healthy portion of fresh basil leaves. I am so excited that our house basil plant is looking healthy again after almost dying this winter. It’s so freaking convenient to have fresh herbs growing indoors during the spring and summer.

Tofu Marsala
(makes about 4 servings)

1/2 box linguine
1 block firm tofu
2 tbsp. extra virgin olive oil
1 cup marsala wine
1/2 cup coconut milk
1/2 cup marinara sauce
1 cup vegetable stock
3 cloves garlic
2 cups baby portobello mushrooms
1 big handful fresh basil leaves
2 cups tomatoes
Salt & pepper (optional)

Clean and remove the stems from the mushrooms and cut them into slices. Finely chop the garlic and basil. Cut the tomatoes into small bite-sized pieces. Set all the vegetables aside.

Drain the liquid off the tofu and press out any excess liquid with paper towels. Cut the tofu into small rectangles or cubes. Heat up the olive oil in a deep sauté pan or cast iron skillet over medium-high heat and add the tofu to the pan. Cook for a few minutes on each side until the tofu is golden brown. Remove from heat and drain on paper towels. Set aside. Do not wash your pan yet.

Cook the linguine according to the instructions on the box. Set cooked pasta aside and drizzle a little oil on top to keep it from sticking.

Add the garlic to the same pan that you used to fry the tofu. Turn up the heat to medium-low and cook for a minute or two, stirring frequently. Add the mushrooms, tomatoes, and basil to the pan and pour the marsala wine on top with a sprinkle of salt and pepper. Turn heat up to high and allow the wine to reduce for a couple of minutes. Add in the vegetable stock, marinara sauce, and coconut milk and continue to cook over high heat for another couple of minutes until the sauce thickens.

Once the sauce is done, add in the tofu and your desired amount of pasta. Mix it around to coat the noodles and tofu with the sauce. Serve immediately.

Tip 1: I like to eat this dish with a fresh green vegetable like asparagus. Tip 2: Use a whole grain pasta or gluten-free quinoa pasta to make this healthier. I used quinoa pasta for my dinner (see pictures).

Easy Pizza Recipes

This post was originally published as Easy Pizza Night by Laurel on Health Food blog.

Using pre-made pizza doughs can be such a huge time saver when you’re craving a pizza night. I bought some gluten-free pizza crusts from a brand called Udi’s. They were in the frozen section at my favorite health food store. I was hoping to find a vegan pizza crust, but was unsuccessful on that grocery trip. I chose Udi’s because the ingredient list was short and I could use them right out of the freezer. No need to defrost and perfect for a busy night!

For my sauce, I used store-bought organic marinara and added some fresh basil and garlic to flavor it up. I used vegan mozzarella alternative from Galaxy Foods for my cheese. So far this is the best tasting cheese alternative I’ve tried. I wouldn’t eat big pieces of it plain, but it works great on pizza or burritos, and I don’t even miss real cheese.

For toppings I used green bell pepper and shiitake mushroom caps. Then I drizzled a little olive oil on top to make things crispy.

One of these days I’m going to get a bread maker and attempt to make my own crust, but these frozen doughs were so easy and convenient for a fast weeknight dinner.

Heart Healthy Holiday Gifts

This post was originally published as Healthy Holiday Gifts by Laurel on Health Food blog.
Have you been slacking on your holiday gift shopping? I can’t believe it, but I actually finished shopping early this year. I’m so proud of myself. But, everyone else I know is just getting started. I’ve definitely been there. So, here are a few gift ideas for the health lovers in your life.

• One Lucky Duck Cookie Gift Set – These delicious cookies are raw, organic, and vegan. Eat set contains 6 Gingerbread Cookies, 6 Chocolate Chip Cookies, 6 Chocolate Cherry Macadamia Cookies, 6 Striped Cinnamon Squares, and 6 Sugar Cookies. Plus, they are handmade and come in a pretty box and bow! Follow @OneLuckyDuck on Twitter so you know when they offer free shipping and discounts. December 15th is last day for guaranteed Christmas delivery.
• Sweet Snacks Gift Package – Sunfood put together this perfect little gift set for someone who needs healthy treats to bring to work or anywhere on-the-go. It includes raw chocolate, energy bars, lemon cookies, etc. for only $29.99 in a free tote bag.
• Organic Teas and Teapot – Give someone a variety of teas to start the year off right, and include a new teapot for your friend who is new to tea drinking. I love The Republic of Tea brand of teas and Hues-N-Brews teapots.
• Royal Riviera Pears – My Mom got a box of these pears one year and I ate the whole box. They were the best pears I’ve ever had. Super juicy and decadent.
• Vita-Mix Blender – Looking for a high-end gift for someone special? A Vita-Mix blender is the best blender on the market and can make anything from soups to sorbet.
• Wild Caught Salmon, Blueberries, Dark Chocolate – I had a chance to test the foods from Vital Choice about a month ago at a demonstration here in NYC, and everything was high-quality and fresh. I was really impressed with their products, especially the fresh taste of the salmon. If you’ve got the cash flow to spare, here’s a great gift set you can give to a family.
• Grill pans or grill baskets – Encourage friends and family to get cooking with a grill pan that goes right on your stovetop or a grill basket that allows you to cook sliced vegetables right on top of a grill without using skewers.
• Glass Dharma Straw – These durable glass straws are perfect for the person who loves to make homemade smoothies, juices, and shakes. They sell for under $10 and come with a lifetime guarantee. So fabulous and it saves waste on plastic!
• toLiveby T-shirt – This sweet little t-shirt company uses organic, recycled, and socially responsible materials to make their super soft tees. I have the dark blue “Eat Real Food” t-shirt and it’s a favorite. So soft and I love the v-neck.
• ThinkFood Cookbook – This cookbook is full of brain healthy recipes from 50 bloggers, including a recipe from me!

I hope you enjoyed these healthy gift ideas (<— see 2008 post at link). Please leave comments if you have other ideas to share.

10 minutes nutrition

This post was originally published as Spicy Mushrooms & Kale by Laurel on Health Food blog.

Vegetables are anything but boring if you spice them up and avoid overcooking, leaving them crunchy and colorful. Here’s a quick and easy veggie dish you can make anytime. It takes 10 minutes to prepare. Vegetable stock and red pepper flakes are two of my favorite ingredients to use for a boost of flavor and nutrition.

Spicy Mushrooms & Kale
(makes 2-4 servings)

2 portobello mushroom caps
1 bunch kale
1 tsp. red pepper flakes
1 tbsp. extra virgin olive oil
1/2 cup vegetable stock (low sodium)
Salt & pepper

Cut portobello mushrooms into long slices (about 1/2 inch wide). Remove kale leaves from the stems and rip or cut up into smaller pieces. Heat up a grill pan (or sauté pan) over medium-low heat and drizzle olive oil in the pan. Add mushrooms slices and cook for 1-2 minutes on each side until they begin to brown. Add kale leaves to the pan, covering the mushrooms. Pour in vegetable stock, turn the heat up to medium-high, and cover with a lid. Steam for 2 minutes. Remove the lid, and add red pepper flakes and a sprinkle of salt and black pepper. Stir everything together and allow liquid to evaporate in the pan for about 1 minute before serving.

Tip 1: To save more time, look for pre-sliced portobello mushrooms in your grocery store. Tip 2: Make sure to give kale a long rinse before cooking. The curly leaves tend to hold trapped dirt and grit that you don’t want to sneak into your food. Tip 3: To make this dish more filling, try adding toasted walnuts or cashews.