As I was saying in my last post, my focus these days is making healthy and clean eating easy for everyone. Whether trying to lose weight or just wanting to take advantage of the amazing health benefits that come with clean eating, the transition simply won’t happen unless it’s both convenient and delicious. This is where meal prep comes in. Having prepped ingredients in your fridge/pantry and knowing what to do with them will make your new clean eating lifestyle effortless.
Last week I used my Cauliflower Satay Nourish Bowl as the perfect example of this concept. Cooked quinoa, roasted cauliflower, simple pickled red onions, avocado and peanut sauce come together to make a plant-based, satisfying and tasty meal. It’s packable for lunch on-the-go. Or easy to throw together for a quick dinner, as long as the components were easy-to-prep or pre-prepped. As promised, I’m sharing another recipe that uses a few of the same ingredients. This is meant to show you how versatile these basic components are to transform into completely new meals, keeping things fresh and interesting.
For this super yummy (and vegan) burrito bowl, I’m using quinoa, pickled onions and avocado, just like in the Satay Nourish Bowl. But this time, I’m using roasted peppers instead of cauliflower, some canned black beans and my easy roasted tomatillo sauce to make a totally new and super delish meal. The key to plant-based, dairy-free and meat-free cooking is including multiple flavors and textures. Creamy avocado, refreshing tomatillo sauce, acidic pickled red onions, flavorful peppers and hearty black beans keep your tastebuds satisfied while providing your body with protein, fiber, healthy fats, vitamins, minerals and antioxidants.
Now, for today’s health and nutrition lesson focusing on a toxic compound known as BPA and how to avoid it…
Black Beans are a great source of meat-free protein, fiber, copper, folate, manganese and phosphorus. I love beans because they make reaching protein intake goals easy, even when not consuming animal products. Plus, adding the starchy texture of black beans makes meals texturally satisfying. When using beans from a can, which I do almost exclusively, I recommend choosing an organic variety. Additionally, when choosing any canned products, be sure the lining is made without BPA (Bisphenol A). Why? Because BPA is a synthetic compound that has been shown to disrupt the human endocrine system (aka the system of ALL human glands and the hormones these glands produce). Sadly, BPA is everywhere these days (even in cash register receipts). It’s virtually impossible to avoid completely, but because BPA builds up in your system and can last for generations, it’s important to avoid it as much as possible. Intake of BPA through eating and drinking is likely the biggest culprit, and cooking for yourself using BPA-free products is a great way to reduce your risk of side effects. Yet another reason why cooking for yourself is so beneficial.
Burrito Nourish Bowl with Roasted Peppers & Tomatillo Sauce
Serves: 4 Start to Finish: 50 minutes
1 small-medium red onion, peeled and thinly sliced
1/3+ cup red wine vinegar
1 cup dry quinoa
3-4 peppers, I like 4 poblano for spice or 3 red bell peppers for sweet or mixed
sea salt, fine grain
1 lb tomatillos
1 large clove garlic, peeled
2 packed tablespoons cilantro leaves (plus more for garnish, optional)
2 cans black beans, drained and rinsed (organic preferred)
1-2 teaspoons hot sauce
2 avocados, diced or sliced
**If you don’t have the time or the desire to make your own tomatillo sauce, no problem! Use a store bought Salsa Verde. Check the ingredient list to make sure all ingredients sound whole and appetizing. Even better? Go for organic.
Preheat oven to 400 degrees.
Make pickled red onion (get the full recipe here). In a small bowl, combine 1 thinly sliced red onion, 1/3 cup vinegar, 1/3 cup water and 3/4 teaspoons sea salt. Mix until salt is dissolved. Add 1 thinly sliced red onion. Toss to coat. Add additional vinegar and water, in equal amounts, to cover onions (you shouldn’t need much). Allow to sit for at least 20 minutes. Or make ahead…I always have pickled red onion ready to go in the fridge. The longer they sit, the better they get.
Roast peppers. Remove stem and seeds from peppers and cut into strips. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Roast at 400 degrees for about 20-30 minutes, tossing once. You could also roast whole peppers over an open flame, steam in sealed paper bag for 10 minutes. Remove charred skin, seeds and stem, and then cut into strips.
Also roast whole tomatillos at 400 degrees for 15 minutes, toss, roast for another 15-20.
Blend with 3/4 teaspoons salt, 1 clove garlic and 2 packed tablespoons of cilantro (2 handfuls). Add additional salt to taste.
Meanwhile, cook quinoa. Add 1 cup dry quinoa, 2 cups water and 3/4 teaspoons salt to a medium sauce pan. Bring to boil, uncovered. Once boiling, reduce heat to simmer and cover with lid. Simmer for 14-15 minutes, until excess water is mostly absorbed. Remove from heat and allow to sit, still covered, for 10-15 minutes.
Combine black beans with 3/4 teaspoon salt and hot sauce to taste (I used about 2 teaspoons for 2 cans). Heat on stove top or in microwave I f desired.
To make each bowl, layer 1/4 of cooked quinoa (about 2/3 cup), 2/3 to 1 cup of black beans, 1/4 of the roasted peppers, 3-4 tablespoons pickled red onions (plus pickling liquid to taste), 1/2 of a sliced/diced avocado and 3 tablespoons tomatillo sauce.
For awhile now I’ve been wanting to recreate the Mexican Goddess Dressing from the infamous Chop’t restaurant, a fast casual, create-your-own-salad chain that has pretty much taken over the lunch scene in New York City. Although it moves fast, between the hours of 12 and 2pm on a week day, the line is literally out the door. And it’s easy to understand why. Chop’t is seriously amazing for so many reasons. A friendly and efficient staff, fresh and high-quality ingredients (many of which are locally sourced), and the most amazing salad dressing of all time, their totally addictive Mexican Goddess Dressing.
Because of their Mexican Goddess, I actually get the same exact salad every single time I go. Every. Single. Time. This tart, slightly spicy, super flavorful vegan dressing is more like a thick sauce. Not only could this sauce be used as a salad dressing, but it would also work beautifully as a dip for tortilla chips, as a salsa in burritos or as an enchilada sauce. I’ve seriously dreamed of all the possibilities, so naturally I made my own version of it (finally!).
The base of my Verde Crack Sauce is freshly roasted tomatillos. Tomatillos are similar to green tomatoes in appearance and have a refreshing tart flavor. Along with the tomatillos, I also roasted the jalapeño pepper to add some depth and heat. You can control the heat by using one or two jalapeños and removing or keeping the seeds (the seeds are where the heat is). Cilantro, garlic and lime juice are added for even more flavor, and finally, I throw in a rich and creamy avocado.
This is a great sauce to keep in the archives. In the last week I’ve used it as a salad dressing, a dip and as a suave for my scrumptious, tortilla-free zucchini enchiladas (recipe coming soon). I have a feeling I’ll be making this vibrant sauce all summer long.
Vegan Verde Crack Sauce
Serves: 4-6 (as a dip or dressing) Start to Finish: 20-30 min
1 lb Tomatillos
3-4 tbs chopped Cilantro
1 tbs Lime
1-2 Jalapeños (depending on desired heat level)
2 cloves Garlic, peeled and roughly chopped
1 tsp Olive Oil
1/2 tsp pepper
1/2-1 tsp salt (to taste)
Remove papery tomatillo skins and rinse under cold water. On a foil lined pan, broil tomatillos and jalapeño (whole) until the skins are blistering and partially blackened, and the tomatillos have released some juices. I broiled for about 20 minutes, flipping once half way through. Every broiler is different though so refer to my picture.
Add tomatillos and juice to a food processor. Remove the stem of the jalapeño and remove seeds if desired. I left half of the seeds in to give a bit more spice. Add jalapeño, cilantro, lime juice, garlic and olive oil to the tomatillos in the food processor. Process for 10 seconds or until smooth. Add avocado, process for 5 seconds or until well blended. Season with salt and pepper (to taste). Process for 5 seconds.
Use as a salad dressing, as a sauce for smothering just about anything, or as a dip with any of your favorite Southwestern and Mexican dishes.
*Makes about 1.5 to 1.75 cups
I was long distance chatting with my mom the other day, and because our conversations often revolve around food, she was raving about an avocado toast she recently had for lunch at a cafe in my hometown, St. Louis. She then proceeded to ask how to make Avocado Toast. I could feel my face twist up as I thought, “It’s pretty self explanatory, no?” But before saying anything out loud, I quickly realized that, to her point, there’s a difference between smashed avocado slathered on any old slice of bread and a real Avocado Toast. So my mom wants to know how to make the best version of a real Avocado Toast? Challenge accepted. Continue reading “Best of Basic: Avocado Toast”