Brown Girl Goes Green

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15 Minute Super Easy oh so Healthy Spaghetti November 30, 2012

Filed under: Eat Clean,Recipes,Vegetarianism — backpackready @ 6:42 am
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Ingredients: *Whole wheat pasta,* frozen spinach, mushrooms, & onions (you can use fresh but it may add to your time). *Spaghetti  sauce.  I personally prefer Barilla Mushroom & Garlic. It’s low calorie, vegan safe (no cheese),  and there isn’t a lot of “extra stuff” in it compared to some other brands.

wheat pastaIMAG0528frozen mushroomsfrozen spinachfrozen onions

Step 1: Cook your pasta (you already knew that): Takes ~ 10 min.

Step 2: While your pasta is cooking (yes multitasking), Sautee your onions, spinach, & mushrooms until they are soft, seasoning as desired. I like to add a little garlic power, pepper, and basil (you can use fresh basil-I was lazy today). *Side note: Do NOT add salt at this point.  The spaghetti sauce has salt already.

IMAG0539Garlic powderbasil

Step 3: When pasta is done & drained, pour it in to your onion/veggie skillet and mix it uniformly.

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Step 4: Add sauce. *Side note: Don’t get heavy handed. You can always add more sauce but you can’t remove it. I add little bit, then mix, then add, then mix (replay as needed) until it’s as saucy as I like it.

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Step 5: Enjoy now and have some for lunch tomorrow 🙂

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Yummy “Fancy” Vegan Mashed Potatoes July 7, 2012

Filed under: Recipes,Vegetarianism — backpackready @ 5:02 am
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What you’ll need:  Soy or Almond Milk (1/2 cup), 1 large potato (washed but unpeeled-slice it up), spinach (1 cup-fresh or frozen), 1 vegan burger patty, Olive oil (1-2 tbsp)Garlic (1 tbsp); onion (1/2 cup chopped). Seasoning: salt, pepper, rosemary (if you wish).

First step: Sauté onions and garlic in olive oil until soft.  Then slowly pour in Milk.  Mix in diced/sliced potato and spinach.  Cover and allow to simmer until potatoes are soft enough to smash (took mine ~ 20 min).  Crumble and mix in vegan burger patty and season to personal taste.  ENJOY!!

 

Potatoes are more nutrient rich than you think(but of course everything in unfried moderation). Provides 18% daily value of Iron,  48% Vitamin C, Vitamin B 6 46%, Folate 21%, Thiamine 13%, Potassium 46%, Manganese 33%, Magnesium & Phosphorus 21%. Source:  http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2770/2.

 

Vegan Quinoa Dish-healthy, easy, delish! July 3, 2012

Filed under: Eat Clean,Recipes,Vegetarianism — backpackready @ 3:21 am
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I love quinoa both for taste and health benefits.  *See previous Quinoa blog for more info*

Here’s one of my favorite quinoa dishes….it’s easy. ENJOY! 

1st step: Cook the quinoa

1 cup quinoa + 2 cups water for ~20-25 min.  I add salt, half tsp olive oil, and cilantro.

Then:  Add garlic to 1 tbsp of olive oil to pan. You may also saute chopped onions if you like. 

Then: Add in chopped veggies and spices.  I used squash, fresh basil, and rosemary.

When veggies are soft, add quinoa and season as desired.  I use salt, pepper, more rosemary, and onion powder.

Optional addition:  For a more hearty texture, I added a crumbled vegan burger.

Presentation:A scoop of your tasty quinoa mixture on seaweed is both attractive and delicious. 

 

Tasty Veggie Stirfry June 30, 2012

Filed under: Eat Clean,Recipes,Vegetarianism — backpackready @ 1:44 am
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How did I do it? Sauteed onions, garlic, and basil.  Added in sliced carrots, squash, and spinach. Mixed in basmati rice (you can use whatever type you like).  Spices: Salt, pepper, and rosemary.

 

Yummy Veggie Lasagna June 7, 2012

Filed under: Eat Clean,Recipes — backpackready @ 6:00 pm
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Veggies & spices I used:  Onions, garlic, celery, spaghetti squash, zucchini, mushrooms, shredded carrots, chickpeas, broccoli, spinach, kale, bell peppers, tomatoes, cilantro, rosemary.  *add or leave out certain veggies based on what is available to you and your personal taste*

Other ingredients needed:  wheat pasta, olive oil, tomato sauce.

How it’s done:  Saute onions and garlic in 2 tbsp of olive oil then add in your veggies. Cook veggies till fairly soft.  *You should be boiling your lasagna pasta-I like to add a little olive oil and salt in the water*

Next Step:  Drain cooked pasta.  Then what?  Line bottom of pan with pasta, veggie mix on top of that, then mozzarella layer and repeat 2x. *I like to sprinkle a little rosemary and garlic seasoning on top of the cheese before I put it in the oven.* Oven time:  Bake 35-40 min on 350°.

*If you decide to make it, let me know how it turns out 🙂

 

 
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