Simple advice for a better life.

Falafel 4Falafel was introduced to me by my son, since lately it’s been his favorite lunch served with garden salad.

I was convinced that I would like this food as well, so decided to research some recipes, and prepare a batch for my family.

Today I will share the final recipe, and assure you that if you like vegetarian food, you will LOVE these.

These are not your typical falafle…round and deep fried….these are much lighter, since they are baked.

The main ingredient is chickpeas, which is a super protein food, hence replacing the traditional need of meat to create a delicious lunch, or light dinner.

Falafel may be formed into patties or balls, and served not only with salad, but also with your favorite dipping sauce, inside a pita, or even over nachos….drizzled with some melted cheese, of course.

This recipe yields 8 burger-size patties.

Baked Falafel – Vegetarian Recipe

Baked Falafel – Vegetarian Recipe

Ingredients

  • 1 large can of Chickpeas (825 g), processed to a paste
  • 1/2 cup Parsley, chopped
  • 1 carrot, grated on large eye grater
  • 1 medium red onion, chopped
  • 6 garlic cloves, minced
  • 3 Tbsp. Whole Wheat flour
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 1/2 tsp. Caraway Seeds, minced
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. Black pepper
  • 1 Tbs. Tahini paste
  • Canola oil for frying

Instructions

  1. In a large bowl, mix all ingredients, to incorporate evenly.
  2. Scoop 1/2 cup of mixture at a time, and form patties.
  3. Heat a frying pan with 2 Tbsp. of canola oil.
  4. Fry patties 2 minutes per side, turning once.
  5. Remove from a frying pan, and place on a foil lined baking sheet.
  6. Bake in preheated oven at 350 degrees F, for 10 minutes per side.
  7. Remove, and cool slightly before serving.
  8. Cool completely before storing in the fridge, or freezer, for future use.
http://suburbangrandma.com/saving-money/baked-falafel-vegetarian-recipe/

 

 

 

Portobello Mushroom Vegetarian BurgerThe Great Lent is here already, at least for the Eastern Rite Catholics, therefore I will share my new meatless recipe for Portobello Veggie Burgers.

These burgers are not only great for lent, but anytime when you feel like taking a break from eating meat.

If you wish to view a list of my previous 25 meatless recipes for the Lent season, please click on this link to enjoy.

These burgers may be served with a salad, as I did, but also on a bun with your favorite toppings.

This recipe yields 10 burgers (1.5 oz each).

Portobello Veggie Burger – Vegetarian Recipe

Portobello Veggie Burger – Vegetarian Recipe

Serve with your favorite topping, or with a dollop of Coarse Ground Dijon Mustard, as I did.

Ingredients

  • 2 cups Portobello mushrooms, peeled and diced
  • 1 Tbs. Olive or Canolo oil
  • 2 Garlic cloves, chopped
  • 1/2 cup Red onion, chopped
  • 1 Tbs. Montreal Steak Seasoning
  • 1 Tbs. Worcestershire sauce
  • 1/4 c Parsley, chopped
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Paprika
  • 1/4 tsp. Oregano
  • 2 cups Black Beans, separated to 1-1/2 c and 1/2 c
  • 2 cups Broccoli florets, chopped
  • 3 Eggs, beaten
  • 3/4 cup Parmesan cheese
  • 1/3 cup Quick Cooking Oats
  • 3/4 cup Panco crumbs
  • Cooking spray, and olive oil

Instructions

  1. Mash, or pulse in food processor, 1.5 cups of Black beans. Set aside the remaining 1/2 cup of beans.
  2. In a saucepan, add 1Tbs. oil, and saute the onions and garlic for 2 minutes.
  3. In a large bowl, mix the mashed beans, mushrooms, onions/garlic, all seasonings.
  4. Fold in the broccoli and 1/2 cup of reserved beans.
  5. In a separate bowl mix the eggs with Panco crumbs, quick oats, and Parmeson cheese.
  6. Fold into the bean mixture.
  7. Line a cookie baking sheet with foil paper, spray with cooking spray.
  8. Using 1/2 cup of mixture, form burgers.
  9. Place burgers on the greased pan, brush tops with olive oil.
  10. Bake in preheated oven, at 350 F, for 4 minutes per side, turning them over once halfway through.
  11. Remove from oven, brush tops with olive oil (optional), and serve.
http://suburbangrandma.com/saving-money/portobello-veggie-burgers-vegetarian-recipe/

Mahi Mahi in veggies -  serving sizeI am not a big fan of seafood, but this Mahi Mahi recipe was a special treat for me, prepared by a friend for a special occasion.

She assured me that I will not even taste the fish, and she was right.

Mahi Mahi is already a mild tasting fish, but the veggie vinaigrette seasons it further, masking the fish taste even more.

Mahi Mahi pieces

 

 

 

 

 

This dish may be served hot as a meal, or at room temperature as an appetizer.  For best results, serve it the next day, so all the flavors have time to absorb and marry.

Mahi Mahi in Veggie Casserole – European Recipe

Yield: 4 - 6 servings

Mahi Mahi in Veggie Casserole – European Recipe

Ingredients

  • 1 lb Mahi Mahi fish fillets (fully deboned)
  • 6 carrots
  • 2 celery stalks, chopped
  • 1 leek, sliced
  • 3 onions, sliced
  • 2 garlic cloves, minced
  • 1 tsp. Paprika
  • 3 Tbs. tomato paste
  • 2 bay leaves
  • 4 Allspice peppercorns
  • 1 Tbs. lemon juice, or vinegar
  • pinch of sugar
  • 1 cup of water
  • Salt and black pepper to taste
  • 1/2 cup flour
  • oil for frying

Instructions

  1. Cut each fish filet into 3 sections, top to bottom, to form small rectangles.
  2. Dry off by a paper towel, and season each with salt and pepper.Set aside for 30 minutes.
  3. Meanwhile, using a large eye shredder, shred the carrots and celery.
  4. Add to sauce pan, add 1/2 cup of water, and simmer, covered, for 10 minutes,gently stirring.
  5. Cut each onion in half, then cut into rings. Also clean and chop Leeks.
  6. Saute onions and leeks in 1 Tbs of canola oil for about 3 minutes, stirring frequently. Add chopped garlic, and saute another minute.
  7. Set aside.
  8. Season carrots/celery mixture with salt, pepper, and paprika. Mix in the tomato paste with the 1/2 cup of water, add to pan, and simmer 5 minutes longer. Season with lemon juice and sugar, to create slightly sweet-and-sour taste.
  9. Mix in the sauteed onions, add bay leaves and allspice. Set aside.
  10. Dip fish fillets in flour, until well coated on all sides.
  11. Heat 1 Tbs. of canola oil on medium heat, and fry fish on all sides to a golden color.
  12. Remove from frying pan onto paper towel to drain off any excess oil.
  13. Remove and discard the bay leaves and Allspice peppercorns from vegetable mixture
  14. Spread 1/2 half of the veggie vinaigrette on the bottom of a casserole dish, then lay side by side the fried fish fillets over the veggies. Cover the fish with remaining veggies.
  15. Cover and heat in the oven at 325 degrees F for 15 minutes, so the fish may absorb the veggie flavors and moisture.
http://suburbangrandma.com/recipes/mahi-mahi-in-veggie-casserole-european-recipe/

Enjoy!

 

Breakfast-Mini-Quiche-servingVeggie BurgerThe-Fat-Smash-Diet-book

If you have been following my blog, you already know that I am very impressed with The Fat Smash Diet, and love following all the phases at least once every year, with very rewarding results.

Some people think it is too harsh (no coffee or alcohol for 9 days…wow…), but it is perfect for my taste and my lifestyle.

The holidays are over (I have been really bad); the cookies and chocolates are gone…or almost gone: the three-way mirror and the scale are not my best friends at the moment, so the Fat Smash Diet comes back to life.

My most effective motivating factor for The Fat Smash diet this year is  a very special wedding I will attend this  May…then two more after that…so it’s perfect time to clean up my act, and start eating healthy again.

At the beginning of this week I began Phase I, and hoping that some of you will join me on this journey of healthy eating and fitness.

In preparation for this journey, I shopped for the staple foods used in Phase I:

  • Fresh fruits
  • Vegetables
  • Brown rice
  • Chickpeas
  • Veggie burgers
  • Low fat milk
  • Low fat cheese
  • Saltines
  • Nuts
  • Low fat yogurt
  • Hummus
  • Lots of water

Have you noticed there is:

  • No pasta
  • No bread
  • No white rice
  • No potatoes
  • No meat or fish
  • No coffee
  • No sugar
  • No chocolate

These NO foods are excluded during the Detox Period – Phase I of the Fat Smash Diet, which lasts only 9 days.

Many of these NO foods get introduced slowly back into the daily menu, as we progress further into the other phases.

You may click on the links below for a closer overview of The different phases and foods of the The Fat Smash Diet.

Phase I – Detox (only 9 days)

Phase II –  Foundation (3 weeks)

Phase III – Construction (4 weeks)

Phase IV – The Temple  (for Life)

I love The Fat Smash Diet, because it is NOT a real diet, but rather a healthy lifestyle.

My body feels so much lighter and energetic after only few days of following the Phase I regimen.

Healthy Lifestyle also means keeping your body in motion, hence the need to dedicate at least 30 minutes per day to some type of physical activity, which for me is outdoor walking, stretching , and exercising on the elliptical machine.

The Fat Smash Diet book has a variety of recipes, some of which I tested and posted previously (see links below).

 

Delicious Smoothie

Fruity Smoothie

Breakfast-Mini-Quiche-serving

Mini Breakfast Quiche

Carrot-Soup-The-Fat-Smash-Diet

Carrot Soup

Green-Bean-VinaigretteGreen Beans Vinaigrette

Veggie Burger

Veggie Burger

I hope you enjoyed this post, and will consider joining me now, or at your convenience, on the journey of healthy lifestyle.

I am looking forward to hear your comments, please.

Thank  you.

 

Birthday Party AppetizersWhether you are cooking at home, dining out, or ordering take out, there are almost always some leftovers to deal with after the fact.

There is nothing wrong with having leftovers.   After all, you spent time and money on this food, so you deserve to enjoy it to the last morsel.

Some prepared dishes are not suitable for later use as a leftover…they lose their taste and texture, so it is best to just part with them right there and then.

Numerous others, on the other hand, are still great for at least one or two meals, or even to be frozen for that rainy day when you have no time or desire to cook.

Some people do not like leftovers, and never keep them.  However, if you are like me, you don’t mind them, and feel that you get your money’s worth if you use them.

Most Europeans don’t believe in leftovers….maybe because they hardly ever have any.

They serve their meals already preportioned per plate, and make just enough to feed the crowd they accounted for.  The portions are large enough to satisfy the consumer, so there is no need, or room, for seconds.  Therefore, there are no leftovers.  Any remaining food on each plate, which hardly ever happens, is discarded.  It is almost impolite to ask for a “Doggie Bag”.

Here in the USA we have no problem asking the waiter/waitress to pack up our leftovers to take home with us.

It is very important to keep track of your leftover food in your fridge, which is one of my pet peeves.  I almost feel like I am a fridge police, whether it is at home or at work.

There is nothing worse than seeing “old” food sitting in the fridge way past its safe consumable time.

My personal time line for using up leftovers in up to 3 days…4 being the absolute max.

Now I will share my best way of using up leftovers, and keeping your fridge fresh, and ready for restocking.

Since most of us work full-time, and don’t have much time for cooking during the week, we prepare extra food on weekend, to hold us over for couple of days.  Then by mid-week, it’s time for some take out.  By Thursday we have leftovers to use, or lose.

I consider Thursday  a “Leftover Smorgasbord Dinner Day”.  We pull out all the leftovers from the past few days, and add something new if needed, and call it a day.

Everyone is to create their own plate of food from the smorgasbord spread available.  We also use disposable dishes and utensils that day, to save time on clean up effort.  Whatever food is remaining after this dinner, gets discarded for good.

This is the BEST way to free your fridge of leftover food, and to prevent any food from hiding in there for too long.

Since we have no dishes to wash on this day, we devote our time to cleaning up the fridge, and getting it ready for fresh food from Friday or Saturday shopping.

It works very well every time, and it also is fun, economical, and stress free.

I suggest you try it too, and share your comments.

Have fun!

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