You know I love my spices as much as I love fresh, wholesome, nutritious food. Marrying the two to arrive at a deeply satisfying meal can sometimes require the kind of time you may not always have though. That’s when a little cheating is in order!
Ever since I discovered spicemode, my spice game found new heights. I mentioned them before, because having a consistent source of fresh and fragrant spices and expertly crafted spice blends can make a world of difference in the kitchen. Recently I starting trying their cooking sauces and my mind was blown. Highly recommended!
I used their madras cooking sauce for this dish and the result was extraordinary. Read more for the full recipe and a short recipe video 🙂
Pizza as a high-protein, high-fiber, gluten-free, soy-free vegan power food? Absolutely! That is if you can set aside the bread and cheese for a moment 🙂
Brown rice and green lentil combination is a great powerhouse with a great balance of high-quality protein, fiber and complex carbs. And that makes the duo a very attractive option for a worthy pizza pie crust. I love the how this turned out, the crust held of really well without crumbling away, it had a great flavor and a delightful texture.
The pesto sauce hardly needs any advertisement 😉 And it complements this crust brilliantly with that delicious fragrance. The recipe is below:
Threesome protein salad with quinoa, brown rice and green lentils; a delicious and satisfying powerhouse of protein and fiber.
We have been gradually increasing our workout intensity as a family. Starting with a foundation of yoga and cardio, we added rock climbing and calisthenics elements. As overhyped as the protein argument is, we needed to increase the quantity accordingly.
This “burrito bowl” or also known as an actually filling salad has become one of our go-to meals these days. It is as easy as boiling some rice and making a salad, except this one is actually filling and full of good protein. Perfect for the hot summer days. Another huge plus for me: my son absolutely loves it. Anytime I can get him to love something super-nutritious, it is a victory. Here is the recipe:
I have a long history with this rice dish that is firmly rooted in the traditional Mediterranean dolma stuffing. I should note here that most dolmas you get served skips some pretty essential ingredients: pine nuts and dried wild blueberries (or currants). The simple reason for that being the cost of course. Those ingredients definitely do take the dish to another dimension but why stop there? This recipe has a lot more going for it. Definitely one of my favorite (if not the favorite) rice dishes.
Bok choys might be the most gorgeous of the greens and they also happen to be super tasty. I stumbled onto a some baby bok choys the other day and instantly though of a stir fry.
I have deep emotions about stir fries. They are definitely up there at the ultimate comfort food level, perfectly warming and satisfying. When I make them at home, there is only a little olive oil and no guilt involved. The result is above and the recipe is below. A few notes before the recipe though:
Paella is a Valencian rice dish that is traditionally cooked in a very large pan over an open fire fueled by orange and pine branches. According to legend, this infuses the rice with the smoke. Paella also uses lots of meat and seafood. Neither of these is very practical for many. So here is an easy vegan version that does the trick.