Tag Archives: #easyhealthyrecipes

Maple-Glazed Carrot Salad

Sometimes some of my favorite recipes come from trying to find ways to use jumbo bags of carrots from Costco! This salad is one of those recipes. It’s Sunday so I’m not working; I made a stew and had some carrots leftover. My son likes maple-glazed carrots, so I made him some for lunch and then I looked at my salad bowl. Why not add them to my salad?! It was a good experiment.

I’ve talked before about my husband’s limited vegetable preferences. He, of course, is not a carrot lover, but if they are coated in a little maple syrup – that is a different story! However, since he’s not a vegetarian, he added 4 gluten-free chicken nuggets to it, and he ate a huge bowl. I am just happy that he ate his carrots!

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MAPLE GLAZED CARROT SALAD

  • Servings: ~2 large salads
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Credit: My Real Dish

Tip: (1) I didn’t have any fresh lemon when I was making this dressing. So I used Young Living Lemon Vitality Essential Oil. You can use this for so many things, not use cooking. I talk about using essential oils in cooking here. You can purchase the lemon essential oil here. Or, feel free to substitute 1 tablespoon of lemon juice instead. (2) This salad only requires 2- 3 tablespoons of dressing, so you will obviously have remaining dressing. But I stored it in the fridge and have been using it on so many different salads. (3) It serves two large salads as a full meal, or you will have 4 – 5 side salads.

Ingredients

Salad

  • 1/2 cup sliced almonds
  • 1 cup dried cranberries
  • 2 avocados
  • 2 heads romaine lettuce, chopped (~10 cups lettuce)
  • 3 cups chopped carrots
  • 2 tablespoons maple syrup
  • 1 tablespoon vegan butter
  • pepper to taste

Maple-Lemon Balsamic Vinaigrette Dressing

  • 1 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 5 drops Young Living Lemon Essential Oil  (or you can add 1 tablespoon of lemon juice)
  • 1/16 teaspoon Redmond Real Salt


Directions

  1. First, prepare the carrots. Chop 3 cups of carrots.
  2. Heat 1 tablespoon vegan butter in a skillet over medium-high heat.
  3. Add carrots, 2 tablespoons of maple syrup and sauté continuously (~8 minutes until they are slightly tender).
  4. While carrots are cooking, chop lettuce and prepare the salad dressing.
  5. Chop the lettuce and serve with warmed cooked carrots, along with all the salad ingredients in a large bowl and toss. Serve with the Maple-Lemon Balsamic Vinaigrette Dressing!

CARROT SALAD

 

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Blackberry Fig Tofu Scramble (Vegan & Gluten Free)

This Blackberry & Fig Tofu Scramble is the third tofu scramble in my series and is loaded in vitamins and minerals. Blackberries are a good source of vitamins A and C, iron, calcium, and dietary fiber. Figs are high in fiber and are a good source of magnesium, manganese, calcium, copper, potassium, vitamin K and vitamins B6. Not only is this scramble good for you, but it’s also easy, and delicious with earthy, deep, and sweet flavors. It’s great when you want something sweet to eat, but still want to be healthy.

blackberry & fig Scramble

Blackberry and Fig Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Difficulty: easy
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This vegan and gluten-free tofu scramble is healthy, sweet, and has a rich savory taste.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 cup figs (sliced in half)
  • 1 cup blackberries
  • 10 oz of extra firm tofu
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 shallot (chopped)
  • 1 clove garlic (minced)


Directions

  1. Chop the shallot, mince the garlic, and slice the figs in half
  2. Drain juice from tofu, and slice it into cubes while it’s still in the container
  3. Heat 2 tablespoons olive oil to medium high heat
  4. Sauté the shallots and garlic for one minute until slightly translucent
  5. Add the tofu, and continue to sauté for another minute
  6. Add the figs and balsamic vinegar, and continue to sauté for 2 minutes
  7. Add the blackberries, and sauté the dish until the blackberries are just slightly warm
  8. Plate and serve


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Check out my first recipe here: Asparagus and Artichoke Tofu Scramble, and the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free).

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Mediterranean Tofu Scramble (Vegan & Gluten Free)

This Mediterranean Tofu Scramble is the second tofu scramble in my series, check out my first recipe here: Asparagus and Artichoke Tofu Scramble. I loved the flavors of the kalamata olives, balsamic vinegar, shallots, garlic, tomatoes, and spinach. However, the scramble needed something, and since the ingredients would be awesome on a slice of gluten-free toast – I reached for the Wildree Bruschetta Blend that I had in my spice cabinet. The spice blend contains Organic Onion, Organic Tomato, Sea Salt, Organic Garlic, Organic Basil, Organic Parsley, and Organic Black Pepper. It perfected the dish!

My neighbor, Teri, sold me the Wildtree products. Wildtree has updated their spices to be certified gluten-free. They are also certified GMO free and organic and do not contain MSG, dye, or preservatives. Some of the other blends and dressings do contain a low amount of sugar though, so read your labels if that is important to you. I did a freezer meal workshop with Teri before going vegan. If you are not vegan or vegetarian, the workshops are easy ways to have meat prepared and ready to go. Anyway, I’ve been experimenting with how to use my spice kit that I purchased with veggie recipes. They have been the key in adding pizazz to my veggies, and I’ve been making some yummy dishes to share. You can order Wildtree products here. This Mediterranean Tofu Scramble turned out delicious, and it’s healthy and easy!

IMG_1878.JPGPrepare and sauté your veggies…

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Add the tofu and olives…

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Season with Wildtree Bruschetta Blend (or another bruschetta blend), add salt and pepper as desired, and then serve!IMG_1875.JPG

 Mediterrean Scramble updated

  • Servings: 2-3
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This vegan and gluten-free tofu scramble has kalamata olives, garlic, tomatoes, spinach, and shallots, and features Wildtree Bruschetta Blend, which can be substituted for another bruschetta spice blend if it's not available.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 8 oz organic and gluten-free tofu (I used soft)
  • 1 cup spinach
  • 2 handfuls of kalamata olives sliced in half
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1 shallot
  • 1 clove garlic
  • 1 cup baby tomatoes sliced in half
  • 1/4 teaspoon Wildtree Bruschetta Blend (or another gluten-free bruschetta spice)
  • salt & pepper (to taste)


Directions

  1. Finely chop the shallot, mince the garlic, and slice the baby tomatoes and olives in half.
  2. Heat 2 tablespoons olive oil on medium-high heat in a large pan.
  3. Add the spinach, shallots, garlic and sauté for 1 minute.
  4. Add the tomatoes and balsamic vinegar, and sauté for 1 minute.
  5. Drain the tofu and slice it into chunks.
  6. Add the tofu to the pan along with the kalamata olives, and then sauté for 3 minutes.
  7. Add Wildtree Bruschetta Blend (or another bruschetta seasoning) - you can buy the Wildtree Bruschetta Blend here.
  8. Salt and pepper to taste (I did 5 grinds on a pepper grinder).
  9. Serve and enjoy! It's great with a slice of gluten-free toast!


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