Meatless Monday Recipes: Portabello Pilaf courtesy of inSHAPE

When you go meatless, you really need flavorful ingredients that will please your palate and sate your tummy. Few options match the quality of portobello mushrooms, which is why they can shine as brightly as some of the more traditional stars of a cookout.

When you go meatless, you really need flavorful ingredients that will please your palate and sate your tummy. Few options match the quality of portobello mushrooms, which is why they can shine as brightly as some of the more traditional stars of a cookout.

Paired with one of the all-time favorite grains in our house, bulgur, we prepared a pilaf that can be enjoyed on its own or with the company of burgers, fish, or whatever else you might be cooking up this weekend.

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Meatless Monday Recipes: Senegalese Sweet Potato Dumplings courtesy of inSHAPE

Sweet potatoes are a staple in African cuisine, and this week we pay homage to the flavorful cooking of a dumpling drenched in Senegalese peanut sauce.

Sweet potatoes are a staple in African cuisine, and this week we pay homage to the flavorful cooking of a dumpling drenched in Senegalese peanut sauce.

Continue reading “Meatless Monday Recipes: Senegalese Sweet Potato Dumplings courtesy of inSHAPE”

Meatless Monday Recipes: Soup ‘on’ a Salad courtesy of inSHAPE

Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.

Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.

Continue reading “Meatless Monday Recipes: Soup ‘on’ a Salad courtesy of inSHAPE”

Meatless Monday Recipes: Bulgur Arancini courtesy of inSHAPE

Meatless Monday doesn’t have to be a painful exercise in dull food. And full disclosure, we love meat! When consumed in small quantities, wild and small farm meats taste wonderful and sate the body! This vegetarian option, a take on an Italian delicacy, is a treat.

Meatless Monday doesn’t have to be a painful exercise in dull food. And full disclosure, we love meat! When consumed in small quantities, wild and small farm meats taste wonderful and sate the body! This vegetarian option, a take on an Italian delicacy, is a treat.

Continue reading “Meatless Monday Recipes: Bulgur Arancini courtesy of inSHAPE”

Meatless Monday Recipes: Easy Sweet Potato Dumplings courtesy of inSHAPE

Paired with a hearty salad, these tasty Meatless Monday favorites are a great way to go vegetarian once a week at dinner time. You can make a batch over the weekend, freeze them, then plop them into boiling water for a 10-minute meal. Sweet potatoes are rich in fiber, beta carotene, and lots of other vitamins and minerals.

Paired with a hearty salad, these tasty Meatless Monday favorites are a great way to go vegetarian once a week at dinner time. You can make a batch over the weekend, freeze them, then plop them into boiling water for a 10-minute meal. Sweet potatoes are rich in fiber, beta carotene, and lots of other vitamins and minerals.

Continue reading “Meatless Monday Recipes: Easy Sweet Potato Dumplings courtesy of inSHAPE”

Meatless Monday Recipes: Fried Farro courtesy of inSHAPE

Kids and adults alike love fried rice, but lets face it, white rice earns an “F” in nutrition. We’re using farro to make the same dish for Meatless Monday. It tastes great, earns high marks for fiber, vitamins, and healthy fats. Yes, we used whole eggs, but egg whites will work too.

Kids and adults alike love fried rice, but lets face it, white rice earns an “F” in nutrition. We’re using farro to make the same dish for Meatless Monday. It tastes great, earns high marks for fiber, vitamins, and healthy fats. Yes, we used whole eggs, but egg whites will work too.

Ingredients:

  • 1 cup uncooked farro
  • 1 small onion, chopped finely
  • 1 carrot, chopped
  • 2 cups fresh spinach, chopped
  • 1/2 cup parsley, chopped
  • 3 small or 2 large eggs
  • 1 tbsp extra-virgin olive oil
  • 2 tsp soy sauce
  • salt and pepper to taste

Preparation:

In a heavy sauce pan, add 2 cups of water to 1 cup of farro (with a dash of salt and olive oil) and simmer farro until al dente (about 20 minutes from boiling). Remove from heat, transfer to a sieve and flash with cold water to stop the cooking process.

While farro was cooking, however, you could prep the rest of your ingredients, including the whisking of your eggs so its ready to be mixed in.

In a skillet over high heat, drizzle olive oil and saute onions and carrots for about 5 minutes (we turned the heat down to medium about halfway through). Once onions are translucent, add farro and eggs. Be sure to scrape the egg from the bottom of the pan and mix thoroughly. Turn the heat down to low. Add soy sauce, salt, and pepper to taste.

After 5-6 more minutes, turn off the heat, stir in the spinach and parsley, cover for 5 minutes, then serve hot.

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

Meatless Monday Recipes: Brussels Sprouts Ceviche courtesy of inSHAPE

Brussels sprouts ripen in the cool temperatures, and they are simply jam packed with fiber and nutrients like vitamin C and K. Sadly, their bitter taste scares a lot of people away, unless they are laden with butter or oils. We invented a fun, spicy way to enjoy them as a main dish for Meatless Monday (served perhaps with a bit of quinoa or barley).

Brussels sprouts ripen in the cool temperatures, and they are simply jam packed with fiber and nutrients like vitamin C and K. Sadly, their bitter taste scares a lot of people away, unless they are laden with butter or oils. We invented a fun, spicy way to enjoy them as a main dish for Meatless Monday (served perhaps with a bit of quinoa or barley).

 

Ingredients:

  • 2 cups fresh Brussels sprouts
  • 1 tsp lime zest
  • 1/2 cup lime juice
  • 2 tbsp olive oil
  • 1/4 cup scallions, chopped
  • 1 jalapeño, minced
  • Salt
  • 1/2 cup cilantro, chopped
  • 1 avocado, cubed
  • 1 red bell pepper, finely chopped

Preparation:

Steam cleaned, whole Brussels sprouts for 6-8 minutes until tender. Rinse with cold water then slice sprouts in half and set aside.

In a large mixing bowl, whisk together lime zest, juice, olive oil, scallion and jalapeño. Season with salt as desired. Gently fold in the sprouts and red pepper then cover and refrigerate for 2-3 hours at minimum. Overnight is better! Before serving, blend in avocado and cilantro and keep refrigerated until ready to eat.

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.

Meatless Monday Recipes: French Onion Soup courtesy of inSHAPE

French onion soup shows up on the menu when the temperature starts to drop, but we wanted to make one that offers a little more nutrition. We still added a bit of mozzarella cheese but feel free to cut it out without losing great flavor from the chestnuts.

French onion soup shows up on the menu when the temperature starts to drop, but we wanted to make one that offers a little more nutrition. We still added a bit of mozzarella cheese but feel free to cut it out without losing great flavor from the chestnuts.

Ingredients:

  • 2 garlic cloves, minced
  • 3-4 fresh leeks, chopped
  • 3-4 tbsp extra-virgin olive oil
  • 7-8 cups water
  • salt and pepper to taste
  • 2-3 cups fresh spinach
  • 10 oz roasted chestnuts (about 24 of them)
  • 1 cup rice milk
  • 1-2 onions, sliced
  • 1/2 cup mozarella cheese

Preparation:

Note: To guarantee the most flavorful soup, I really recommend that you get the base prepared the day before. 

In a large stock pot over high heat, drizzle olive oil and saute leeks and garlic for 5-6 minutes. Don’t let anything burn but a slight brown is ok. Pour in water, then add salt and pepper, and spinach. Bring to a boil, lower heat, cover and let simmer as long as possible (this is when we put the pot in the bag).

In a small saucepot over low heat, simmer chestnuts in rice milk for 20-25 minutes. If you purchase the roasted nuts in a package, they will already be quite soft, but the rice milk will help soften them even more and help liquefy them in the soup. When you are ready to puree the entire batch, stir the chestnuts into the soup pot and liquefy (I used a hand mixer). Taste for flavor and adjust salt and pepper tastes, then return to pot and simmer.

Drop sliced onions into the base and continue to simmer until the onions are tender. Sprinkle mozzarella cheese on top and either put in salamander or use a hand held torch to brown the cheese in the bowl. 

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter. 

Meatless Monday Recipes: Mushroom Stew courtesy of inSHAPE

As the days get shorter and cooler, the body craves heavier comforting dishes. Meat tends to be a center of attention in these meals, but with a bevy of fresh mushrooms, you can create an earthy stew in less than an hour.

As the days get shorter and cooler, the body craves heavier comforting dishes. Meat tends to be a center of attention in these meals, but with a bevy of fresh mushrooms, you can create an earthy stew in less than an hour.

Ingredients:

  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 8 oz package cremini mushrooms
  • 1 8 oz package baby bellas
  • 1 8 oz package button mushrooms
  • 4 cups organic vegetable stock (see note below)
  • 2 medium yukon gold potatoes, cubed
  • 1 large carrot, sliced
  • 1 tsp chopped sage
  • 1 tsp chopped thyme
  • 1 tsp chopped rosemary
  • salt and pepper to taste
  • 1/4 cup flour

Preparation:

In a large stock pot over high heat, drizzle olive oil and saute onions and garlic until onions are translucent. Add mushrooms, coat them with onions and turn down the heat to medium. After about 10 minutes, as the mushrooms begin to soften (we used larger chunks instead of slicing), add stock, potatoes, carrots, and spices. Simmer for about 20 minutes.

Shake flour into a cup of water to fully blend, then slowly stir into stew to thicken the sauce. Simmer for another 10-20 minutes. Remember: the longer the simmer, the better the flavor.

Note: we cheated with organic vegetable stock this week. It’s not super challenging to make but does take considerable time. Alternative, use water and increase your spice content. 

  Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter. 

Meatless Monday Recipes: Late Summer Stew courtesy of inSHAPE

The summer is over, and the temps are cooling, a perfect recipe for tasty late summer garden stew. We used a bit of everything that we harvested in the last two weeks: corn, tomatoes, onions, carrots, peppers, and parsley. A longer simmer time will make for a better tasting dish, but this recipe can be prepped and enjoyed in less than an hour.

The summer is over, and the temps are cooling, a perfect recipe for tasty late summer garden stew. We used a bit of everything that we harvested in the last two weeks: corn, tomatoes, onions, carrots, peppers, and parsley. A longer simmer time will make for a better tasting dish, but this recipe can be prepped and enjoyed in less than an hour.

 

Ingredients:

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 2 large tomatoes, cubed
  • 1 carrot, chopped
  • 1 bell pepper (any color), chopped
  • 2 ears of corn, cooked and sliced off cob
  • 1/4 cup parsley, chopped
  • salt and pepper to taste
  • 1/2 tsp turmeric
  • 1/2 tsp celery seeds
  • 1/4 tsp cayenne pepper
  • 4-6 fresh eggs

Preparation:

In saute pan over high heat, drizzle olive oil and saute onions and garlic. Add tomatoes and 2 cups of water and lower heat to simmer. Add the rest of the veggies except for the corn, then begin to add spices. Once you like the taste, make sure that the heat is as low as possible before adding the corn, cover and simmer slowly for at least 15 minutes. The longer you let it simmer, the more the flavor will develop. 

Preheat your oven to 350-degrees and gently lower the cracked eggs into evenly spaced spots in the pan. Use the shell to create a burrow so that the yolk is as flush with the surface of the stew as possible. Bake for 12-15 minutes and cool for about 5 minutes before serving. Top with additional chopped parsley. 

 Find out more about inSHAPE Fitness. Be sure to check them out at www.inshape-fitness.com, on Facebook, and on Twitter.