Zucchini, Black Bean and Brown Rice Skillet

This recipe has been one that I have made for quite some time, but have kind of swept it under the rug while working on developing new recipes.  I decided it was time to bring this one back the other night, and I remembered why I used to cook it often.  It is DELICIOUS, so easy and reheats very well for leftovers.  Almost feels sinful, but I promise, it is a clean, healthy dish that the whole family will love.  Enjoy!

Zucchini, Black Bean and Brown Rice Skillet

Ingredients

1/2 tbsp coconut oil
1 Tbsp garlic, minced
1 large zucchini, halved lengthwise and sliced
1 14.5 oz can of diced tomatoes (look for the no salt added)
1 15.5 oz can of black beans, drained and rinsed
2 cups of cooked brown rice
Sea salt and pepper to taste
Hand grated parmesan cheese for optional topping

In a large skillet, over medium heat, melt coconut oil.  Add minced garlic and sauté for 1 minute, or until fragrant.  Add zucchini and continue to cook for 5 minutes, or until the zucchini gets tender, but not mushy.  Add tomatoes, black beans, sea salt and pepper to taste.  Allow to cook for an additional 2-3 minutes to incorporate flavors.  Add brown rice.  Mix well and cook for 5 minutes to insure all ingredients are properly heated.  Serve topped with optional hand grated parmesan cheese.

Portobello Mushroom Margherita Pizza

Pizza is one of my weaknesses!  I can't stop at just one piece!  I have this amazing recipe for homemade pizza crust, but I rarely make it because I know I could eat the entire pizza.  I love the plain cheese pizza's, but often opt for a Margherita pizza anytime we are at an Italian restaurant.  It really is my go-to because it would take a special person to mess up a pizza that is so simple.  My family is trying to stay away from as much gluten as possible and not that we don't occasionally indulge in gluten, I try to stay away from it as much as I can.  This Portobello Mushroom Margherita Pizza gives me that fulfillment of pizza, without all the guilt (and tummy ache from all the gluten).  It is so versatile that you can use any toppings you would like and it would be just as delicious!  This is a single serving recipe and can be doubled, tripled, etc, as needed.  Enjoy!

Portobello Mushroom Margherita Pizza

Ingredients

1 large portobello mushroom cap, stem removed and gills scraped off of the underside of the mushroom
2 Tbsp coconut oil
1/4 cup tomato sauce of choice
2 basil leaves, roughly chopped
4 thin slices of Roma tomato
1/4 cup mozzarella cheese
Salt and pepper to taste

Preheat the oven to 400*.  Lightly grease a nonstick cookie sheet with 1 Tbsp of coconut oil.  Place mushroom cap, upside down, on cookie sheet.  Brush mushroom with remaining 1 Tbsp coconut oil.  Sprinkle salt and pepper to taste.  Cook mushroom for 10 minutes.  Remove from oven and lightly dab excess water from inside of mushroom cap.  Change setting on oven to broil.  Add tomato sauce to mushroom cap, followed by basil and tomato slices.  Top with mozzarella cheese.  Broil for 2-3 minutes, or until cheese is golden brown.  Make sure you keep an eye on the mushroom during broil, as every oven can differ in temp.

Vegetarian "Fried" Brown Rice

Brown rice is a huge staple in my diet.  Carbs are not the enemy, they just have to be consumed correctly.  I had planned on eating leftovers from the previous night, but my hubby highjacked them out of the fridge.  I wasn't sure what I wanted for lunch, then I remembered we had these lovely carrots from the farmers market and some leftover rice.  What better than some fried rice.  Filling and delicious and full of great veggies.  Enjoy!

Vegetarian "Fried" Brown Rice

Ingredients

1/2 cup brown rice, cooked

2 Tbsp coconut oil, divided

1 egg, lightly beaten

1 Tbsp garlic, minced

1/2 cup carrots, cubed

1/3 cup peas

2 Tbsp low sodium soy sauce

Pepper to taste

In a large pan, on medium, heat 1 Tbsp coconut oil.  Add beaten egg and cook 3-4 minutes or until egg is fully cooked.  Set aside.  In same pan, heat remaining 1 Tbsp coconut oil.  Add garlic and sauté for 1 minute, until the garlic becomes fragrant.  Add carrots and peas.  Cook for 10 minutes or until vegetables become tender.  Add cooked brown rice, cooked egg and soy sauce.  Cook for 2-3 minutes to incorporate flavors.  Add pepper to taste.  

Bruschetta Quinoa Skillet

As a vegetarian, the word Quinoa came up often when I was looking at recipes to broaden my horizon in the scope of all things vegetarian.  I admit, the first time I tried it, I thought it was so awful that I didn't know how recipes existed with that ingredient.  I went for months without trying it again and decided to give it another go.  I developed the recipe that became my first blog and I loved it!  A new found love for Quinoa was developed (and even learning the correct way to pronounce it).

I love bruschetta, but I have been trying to stay away from excess gluten and those lovely pieces of bread they are on qualify as excess gluten.  Quinoa is gluten free and with the extra vegetable components of bruschetta, I figured they would go well together.  Not only is this dish delicious, but it is a one pan dish that doesn't leave your sink full of dirty dishes!  Enjoy!

Bruschetta Quinoa Skillet

Ingredients 

1 tbsp coconut oil
1 tbsp garlic, minced
1 cup quinoa, uncooked
1 cup vegetable broth
1 8oz can of tomato sauce
1 tsp oregano
salt and pepper to taste
1 cup grape tomatoes, halved
1/2 cup basil, roughly chopped
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

In a medium pan, heat coconut oil over medium heat.  Add garlic and sauté for 1 minute, until garlic becomes fragrant.  Add quinoa, vegetable broth, tomato sauce, oregano and salt and pepper to taste.  Cover and cook for 15 minutes or until quinoa is fully cooked.

When quinoa is done, add tomatoes and basil.  Cook for 5 minutes to incorporate flavors.  Top with cheeses and allow to melt.  Serve immediately.

Sugar Cookie Oatmeal

I finally purchased a tea that I keep seeing in the grocery store but keep bypassing.  Sugar Cookie Sleigh Ride Tea!!  Yes you read right!  I brewed a cup of it a couple days ago and was surprised just how much it really tasted like a sugar cookie (some teas are hit or miss).  I thought, what better way than to put it in my oatmeal, then it would REALLY taste like a sugar cookie.  That is when this recipe was born :)  Enjoy!

Sugar Cookie Oatmeal

Ingredients

1/4 cup steel cut oats
1 cup water

1 Sugar Cookie Sleigh Ride tea bag
1/2 cup water

1/2 tsp vanilla
1/4 scoop vanilla protein powder
2 packets of stevia
Optional rainbow sprinkles

In a small pan, combine oats and 1 cup water.  Bring to a boil and reduce heat.  Cook for 20 minutes or until oats are fully cooked.

While oats are cooking, bring 1/2 cup water to a boil.  Pour over tea bag and let seep for 10 minutes, then remove the tea bag.

When oats are fully cooked, remove them from the heat and add tea to oats.  Mix and allow to cool for 5 minutes.  Mix in vanilla, protein powder and stevia.  Top with optional sprinkles.

Fiesta Chili

Chili is usually one of my go to dinners when I don't want to spend hours cooking.  I love chili but was getting tired of the tomato based chili and wanted to try something new.  This chili has no tomato in it and almost has a tortilla soup taste to it.  It is so easy and delicious, I almost feel guilty not spending hours in the kitchen preparing it!  Enjoy!

Fiesta Chili

Ingredients

2 15oz cans of Great Northern beans
2 15oz cans of black beans
2/3 cup corn kernels
1 15oz jar of salsa verde (I used Herdez brand)
4 cups vegetable broth
1 cup cilantro, roughly chopped
2 tsp cumin
Salt to taste
Optional toppings: avocado, cilantro, sour cream, shredded cheese, crushed tortilla chips, flour tortilla

Combine all ingredients in crockpot, cook on high for 8 hours.  Serve with optional toppings.

Brown Rice Burgers

One thing I occasionally miss from the carnivore lifestyle is a nice burger from the grill.  I do enjoy the frozen Morningstar veggie burger, but I'm not a fan of soy based products, and most of their patties have soy in them, so I tend to look for something different.  I haven't found a vegetarian "burger" that really jumps out at me, until now.  As you can tell, I am a fan of carbs.  I have tried the no/low carb diet, successfully lost a bunch of weight, and as soon as I ate a french fry, I gained back all I had lost and then some.  It was not a "diet" that suited my lifestyle, because, lets face it, I love carbs.  Over the years, I have learned to make healthier choices when it comes to my carbs, i.e. brown rice instead of white rice, brown rice pasta instead of regular pasta, sweet potato instead of regular potato, etc.

This recipe is for a brown rice burger patty, and yes, it is as good as it sounds!  Whats awesome about this recipe is you can dress it up with a bun, cheese, and/or tons of extra veggie toppings or you can keep in plain with just the patty.  Enjoy!

Brown Rice Burger

Ingredients

2 Tbsp coconut oil
1/4 cup onion, diced
1/4 cup mushrooms, diced
1 cup brown rice, cooked
2 Tbsp panko bread crumbs
1 egg
Salt and pepper to taste
Optional toppings: cheese (I used provolone),  lettuce, tomato, pickles, onion, avocado
Optional bun (I went bun-less for mine)

Heat 1 tablespoon of the coconut oil in a nonstick pan.  Sauté onion and mushroom until tender.  When tender, remove from heat and add to a bowl.  Stir in rice, breadcrumbs, egg, salt and pepper to taste.  Form into patties and cook using the same pan and additional coconut oil.  Cook until browned, roughly 3 minutes each side.  You can cook this on the grill, but make sure you cook in on top of foil to prevent fall through.  Top with optional toppings and enjoy!